Kohlrabi

Kohlrabi is a versatile and nutritious vegetable perfect for home gardeners in Estonia. Known for its round, bulb-like stem and mild taste, kohlrabi can be enjoyed raw, cooked, or steamed. It fits well into summer and autumn harvests and adapts to both open fields and greenhouse cultivation. Whether you are an experienced grower or a beginner, growing kohlrabi offers a rewarding and relatively fast harvest that complements a healthy diet.

Varieties and Growing Benefits

Our selection includes early and medium-late varieties, such as the Delikatess Witte with pale green skin and mild flavor, and vibrant hybrids like Kartago and Modrava, which offer juicy tubers suitable for salads and soups. Kohlrabi thrives in well-drained, humus-rich soils and prefers slightly acidic to neutral pH. It can be grown from seed sown directly outdoors or started as seedlings in greenhouse conditions for earlier yields.

• Early varieties mature in about 65 to 85 days, providing fresh produce during the warmer months.
• Hybrid varieties offer resistance to bolting and cracking, ensuring better storage and quality.
• Both tubers and young leaves are edible, expanding culinary uses.
• Rich in vitamin C and minerals, kohlrabi supports a nutritious homegrown diet.

Tips for Successful Cultivation

Plant seeds at recommended depths and spacing to ensure healthy growth. Maintain consistent moisture and avoid over-fertilizing with nitrogen to prevent excessive leaf growth at the expense of tuber development. Harvest when tubers reach medium size to enjoy their tender texture and mild flavor. Kohlrabi can be stored in cool conditions for several months, allowing you to enjoy your harvest well into autumn.

For urban gardeners, compact varieties suit container growing on balconies or small gardens, making kohlrabi an excellent choice for fresh, homegrown vegetables even in limited spaces.