Here’s something most people don’t know: one cup of raw kohlrabi has more vitamin C than an orange. And it tastes like a mix between broccoli stems and a crisp apple. That might sound weird, but it works. It’s crunchy, slightly sweet, and refreshing. Most people have never even tried it. That’s a shame.
I ignored kohlrabi for years. It looked odd. I didn’t know what to do with it. And I wasn’t convinced it was worth the effort. I was wrong. Growing it changed my view on what a home garden can be. Now I plant it every season I can, and I wish I had started sooner.
Why People Avoid Kohlrabi
Kohlrabi isn’t popular. It doesn’t look familiar. It grows like a space vegetable. The bulb sticks out above the soil, and the leaves shoot up like antennae. People think it’s hard to grow. Or that it must taste bad because it looks strange. Others assume it needs special care. None of that is true.
Most folks also don’t know what to do with it in the kitchen. But it’s super versatile. You can eat it raw, roasted, pickled, spiralized, or mashed. Peel the skin, slice it thin, and toss it with salt and olive oil. Done.
How to Grow Kohlrabi
Kohlrabi grows fast. Some varieties are ready in 45 days. That’s quicker than most garden vegetables. You can plant it in spring or fall, but it prefers cooler temps. It doesn’t like the heat.
Soil: Loose, well-drained soil. Add compost. Keep pH around 6.0 to 6.8.
Light: Full sun is best. At least 6 hours.
Spacing: 6 to 8 inches apart. Rows about a foot apart.
Water: Keep it even. Don’t let the soil dry out. About 1 inch per week.
Fertilizer: Use a balanced fertilizer or compost. Don’t overdo it with nitrogen or you’ll get big leaves and tiny bulbs.
Start seeds indoors if you want a head start. Transplant when they’re a few inches tall. Or direct sow after the last frost. For fall crops, plant in late summer when it starts to cool down again.
Watch for pests like cabbage worms and aphids. Floating row covers help. So does companion planting with herbs like dill or mint.
Harvest when the bulb is the size of a tennis ball. Any bigger and it gets woody. You can eat the leaves too. Cook them like kale or collards.
Why It’s Worth Growing
Kohlrabi doesn’t need much space. You can grow it in raised beds, containers, or even in a sunny corner of your yard. It’s quick to mature, so you get a harvest sooner. And you can stagger plantings to keep getting fresh bulbs over time.
It’s also really satisfying to grow. There’s something about pulling that alien bulb out of the dirt that feels good. It looks like something you’d see in a sci-fi movie, but it came from your garden.
My Turning Point
The first time I harvested kohlrabi, I almost didn’t. I had planted it on a whim, stuck a few seeds in a raised bed. Weeks passed. The leaves looked weird, like something was wrong. I nearly pulled the whole thing out.
Then one morning I noticed a thick round stem pushing out of the base. I let it grow for another week, then cut it at the soil line. Peeled it, sliced it, took a bite.
I stood in my kitchen, chewing, confused. It was good. Really good. Fresh, light, with a taste somewhere between cabbage and pear. I didn’t expect that. I sliced another one. Same result. I ate three bulbs that day.
From then on, I planted it every season I could. It filled a gap I didn’t know I had—a cold-weather veggie that tasted good raw, stored well, and grew fast. That changed how I thought about planning the garden.
Key Concepts Summary
| Concept | Details |
|---|---|
| Nutritional value | High in vitamin C, fiber, low calories |
| Taste | Crisp, sweet, mild, like broccoli stem |
| Growing time | 45-60 days, fast compared to others |
| Planting seasons | Spring and fall |
| Sun requirements | Full sun (6+ hours) |
| Soil needs | Loose, well-drained, compost-rich |
| Watering | Keep soil moist, not soaked |
| Fertilizer | Balanced, compost is ideal |
| Harvest size | Tennis ball-sized bulbs |
| Edible parts | Bulbs and leaves both edible |
| Space efficiency | Great for small gardens or containers |
| Kitchen uses | Raw, roasted, pickled, sautéed |
Final Thoughts
If you’re looking for something new to grow this year, try kohlrabi. It’s easy, quick, and low-fuss. It stores well in the fridge. It tastes better than you think. And it might change the way you think about gardening, like it did for me.
I waited years to try it. Don’t make the same mistake.
