Kohlrabi - Kanchan
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Kohlrabi, also known as turnip cabbage, is a unique vegetable known for its bulbous, swollen stem that is commonly eaten raw or cooked. The edible part of the plant is the bulb that forms above ground, which has a mild, slightly sweet flavor and a crisp texture. Kohlrabi comes in various colors, including green, purple, and white, and can be enjoyed in salads, stir-fries, or as a crunchy snack.
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- Open Pollinated, Grown Organically, Heirloom Variety or made from sustainable sources
Water Needs: Keep soil consistently moist but not waterlogged. Kohlrabi requires regular watering to maintain steady growth and prevent the bulbs from becoming woody. Water at the base of the plant to keep the leaves dry.
Sunlight Needs: Full sun to partial shade (4-6 hours of direct sunlight daily). Kohlrabi can tolerate some shade, which can help prevent bolting in warmer climates.
Time to Germinate: 7-14 days.
Seed Soaking: Soaking seeds is not necessary but can be done to speed up germination. Soak seeds for 1-2 hours before planting if desired.
Tray/Pot Recommendations: Start seeds in seed trays or small pots with good drainage. Transplant seedlings to larger pots or directly into the garden once they have 2-3 true leaves and the weather is suitable.
Space Requirements: Space plants 20-30 centimeters apart to allow for proper bulb development. Provide ample room for the bulbs to expand.
Temperature Requirements: Optimal growing temperatures range from 15-20°C. Kohlrabi prefers cooler weather and can bolt if temperatures become too warm.
Best Growing Season: Kohlrabi is best grown in cooler months. In Thailand, it is ideal to grow kohlrabi from October to March, avoiding the hottest months.
Time to Harvest: 60-90 days from planting. Harvest kohlrabi when the bulbs are 7-10 centimeters in diameter. For the best flavor and texture, harvest before the bulbs become too large and woody.