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Off-season for kohlrabi in zone 13.
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Kohlrabi is a cool-season cabbage-family vegetable grown for its odd, tasty swollen stem, a round bulb, green or purple, that sits right on top of the soil with leaves sprouting from it. It is one of the fastest crops in the garden, ready in about 45 to 60 days, and grows best in the cool weather of spring and fall. The trick is simple: keep it growing steadily with even water, and pick the bulb young, about the size of a tennis ball. If you let standard kohlrabi get too big, or let it dry out or cook in summer heat, it turns woody and tough. It handles frost well, and like its cabbage cousins it gets the usual cabbage-family bugs and diseases. The bulb is crisp and mild, good raw or cooked. Kohlrabi (Brassica oleracea, Gongylodes group) is a cool-season cole crop grown not for a head or a root but for its swollen above-ground STEM, a round, pale-green or purple bulb that sits on the soil surface topped by a rosette of leaves. It is one of the fastest brassicas, ready in about 45 to 60 days, and is grown like a quick cabbage in the cool shoulders of spring and fall. The whole craft is steady, unchecked growth and timely harvest: a tender, mild, crisp bulb forms when the plant never stalls, while drought, heat above roughly 75°F, or a stop-start water supply, or simply letting it grow too large, turns standard types woody, fibrous, and bitter. Harvest young at 2 to 3 inches, tennis-ball size; giant storage cultivars (Kossak, Superschmelz) are the exception and hold tender flesh at a much larger size. Cold-hardy and frost-tolerant, kohlrabi shares the full cabbage-family pest and disease complex.
Off-season for kohlrabi in zone 13.
In Zone 13, kohlrabi can be planted November through December. Start indoors Oct 1 - Oct 22. Harvest runs January through March.
Plant kohlrabi in small batches every couple of weeks instead of all at once, since each plant gives one bulb. Grow it in spring and again in late summer for fall, and skip the hottest part of summer.Kohlrabi is fast (about 45 to 60 days) and each plant makes a single bulb, so the way to a steady supply is small, frequent sowings rather than one big planting. Sow in batches every 2 to 3 weeks across the spring window and again in late summer for fall, skipping the high heat of summer, when the stem turns woody and bitter. The fall crop, sizing in cooling weather, is often the most dependable.
You can sow kohlrabi seeds right in the garden or start with young plants. For direct sowing, plant the seeds about a quarter to half an inch deep once the soil can be worked, then thin the seedlings to about 6 to 9 inches apart. For transplants, start seeds indoors about a month before planting out, and set them in the garden a week or two before the last frost. Let homegrown seedlings get used to the outdoors over a week before planting. Sow again in mid-summer for a fall crop.Kohlrabi is grown both ways. Direct sowing is simple and common since the crop is fast: sow 1/4 to 1/2 inch deep once the soil is workable and thin to 6 to 9 inches apart. For an earlier or more uniform crop, start transplants indoors about 4 to 5 weeks before set-out and plant them out 1 to 2 weeks before the last frost, since young plants take light frost. Avoid exposing young plants to a long cold spell (more than about a week of nights below roughly 45 to 50°F), which can trigger bolting. Sow the fall crop in mid-summer. Harden transplants off over 7 to 10 days.
Not sure what soil you have? Grab a small handful of damp soil from your garden bed and squeeze it. If it crumbles apart easily, it's sandy. If it holds together but breaks when you poke it, it's loam (what most vegetables want). If it stays in a hard, slippery ball, it's clay.
Kohlrabi grows best in fertile, loose, well-drained soil with plenty of compost mixed in, and it likes steady, even moisture. The bulb stays tender and mild when the plant grows quickly without a check, so soil that holds moisture but drains well is ideal. Soil that dries out or stays soggy stresses the plant and makes the stem tough and woody.
Mix 2-3 inches of compost into the top 6 inches of your bed before planting. Compost holds moisture (which sandy soil drains too fast) and adds the nutrients sandy soil tends to lack. Repeat each season. Compost breaks down over time.
Mix 2-3 inches of compost AND a few inches of coarse sand or perlite into the top 6 inches of your bed. The compost feeds the plants; the sand breaks up the clay so air and water can move through. Don't add sand without compost. It can compact like concrete.
If amending your soil sounds like too much work, or if your soil is heavy clay, full of rocks, or contaminated, build over it. A raised bed at least 12 inches deep filled with a 50/50 mix of compost and sandy loam gives you ideal growing soil with no battles. A 5-gallon container with quality potting mix does the same for one plant at a time. Both bypass your native soil entirely.
The numbers that matter, at a glance.
Kohlrabi grows best in soil that is slightly acidic to neutral, about 6.0 to 7.0. A simple soil test tells you where you stand. If you have had clubroot, a brassica soil disease, keeping the soil closer to neutral helps hold it back.Aim for a soil pH of about 6.0 to 7.0 (Iowa State gives 6 to 7; Minnesota and Utah State put the workable range at about 6.0 to 7.5). Kohlrabi tolerates roughly 5.5 to 7.5. Clubroot, the major brassica soil disease, is favored by acidic soil below about 6.5, so where it is a concern lime acidic ground well ahead of planting and hold the pH toward neutral.
Kohlrabi needs decent soil and a little feeding, but not a lot. Mix a balanced fertilizer into the soil before planting, then give one feeding of a nitrogen fertilizer a few weeks later when the plants are a few inches tall. Keep the watering and feeding steady so the bulbs grow smoothly and stay tender.Kohlrabi is a moderate feeder that wants steady, even growth rather than a late surge. Work a balanced fertilizer such as 10-10-10 into the bed before planting (Iowa State: 1 to 2 pounds per 100 square feet), then side-dress with nitrogen about 3 to 4 weeks after planting or thinning, when the plants are roughly 4 inches tall (Utah State: about half a cup of 21-0-0 per 10 feet of row). Keep nitrogen and water even through bulbing, since both a stall and a late flush hurt texture; avoid heavy late nitrogen, which can grow leaves at the expense of a clean bulb.
Use a balanced fertilizer like 10-10-10 at planting, then one feeding of a nitrogen fertilizer a few weeks later as the plants take off.A balanced base feed for steady growth: work a 10-10-10 into the bed before planting, then a single nitrogen side-dress such as 21-0-0 or blood meal about 3 to 4 weeks after planting. Keep it modest and even, since pushing the plant late grows leaves over a clean, tender bulb.
Kohlrabi gets along with most vegetables. It does well next to aromatic herbs, onions and other alliums, beets, and quick leafy greens like lettuce that finish before the kohlrabi fills out. The main thing is to keep it away from its own cabbage-family relatives, which share its pests and diseases. Most kohlrabi companion pairings are traditional rather than trial-tested. The ones worth acting on are practical: aromatic herbs and alliums as scent-based deterrents for cabbage-family pests, low quick crops like lettuce that use the open ground while the kohlrabi sizes up, and beets sharing the cool-season bed. The well-grounded caution is to separate kohlrabi from other brassicas, which share clubroot and the whole cabbage-family pest complex, a rotation and disease principle more than a tested adjacency effect. As University of Minnesota stresses, treat most companion claims as a starting point and watch your own results.
Kohlrabi is ready when the bulb is about the size of a tennis ball, 2 to 3 inches across, firm and smooth. Cut it off at the base while it is young and tender. Do not wait for it to get bigger, since standard kohlrabi turns woody and tough. Giant types are the exception and stay tender when large.Kohlrabi is ready when the swollen stem reaches about 2 to 3 inches in diameter for standard types, the size of a tennis ball, firm and smooth. Cut the bulb off at the base while it is young; past about 3 inches standard cultivars turn tough, woody, and bitter and do not recover. Giant storage types (Kossak, Superschmelz) stay tender at a much larger size. Trim the leafy tops and refrigerate promptly.
Each kohlrabi plant gives you one bulb, picked once. Standard types are about the size of a tennis ball; giant types can be much bigger. To get a steady supply, plant a few seeds every couple of weeks.Each plant yields one swollen-stem bulb, typically 2 to 3 inches across and a few ounces to about half a pound for standard types, harvested once. Giant storage cultivars (Kossak, Superschmelz) yield a single much larger bulb of a pound or more. There are no side shoots, so total yield is set by plant spacing and succession sowings.
Kohlrabi makes one bulb per plant, so for a steady harvest, sow a small batch every couple of weeks instead of all at once. The crop is fast, so you do not wait long.Because each plant produces a single bulb harvested at once, there is no extended peak; the way to a steady supply is succession sowing every 2 to 3 weeks across the spring and fall windows. The fast 45 to 60 day cycle makes tight succession practical. The big thing to learn with kohlrabi is to pick it young, at tennis-ball size. If you leave it to get bigger, it turns woody and tough and will not get better. Keeping the water steady also keeps it tender.The single most common first-year mistake is letting the bulb grow too big: standard kohlrabi turns woody, fibrous, and bitter past about 3 inches and does not recover, so harvest young rather than waiting for a bigger bulb. New growers also under-water, which toughens the stem.
For most gardens, pick a fast standard variety like White Vienna, Purple Vienna, Grand Duke, or Kolibri, and harvest the bulbs young, about the size of a tennis ball. Purple and green types taste the same; the purple is just prettier. If you want big bulbs, grow a giant type like Kossak or Superschmelz, which stay tender even when large.Match the type to the slot. Fast green or purple Vienna types and hybrids like Quickstar, Grand Duke, and Kolibri are the workhorses for spring and fall, picked young at 2 to 3 inches. The purple types (Purple Vienna, Kolibri) differ from the green only in skin color, not flavor. The giant storage cultivars (Kossak, Superschmelz, Gigante) are the exception to harvest-it-small: they hold tender flesh at a much larger size and suit fall and winter storage. Where clubroot is a concern, choose resistant cultivars.
Do not plant kohlrabi or other cabbage-family crops in the same spot year after year. Waiting a few years between them helps avoid soil diseases like clubroot.Rotate so brassicas do not follow brassicas for at least 3 years, and longer where clubroot is known, since the clubroot organism persists in soil for years. Keeping soil pH up also helps suppress it.
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