Winner Improved (Kohlrabi/hybrid)
Latin Name: Brassica oleracea var. gongylodes
Item #: 169C
KOHLRABI for freezing or fresh market
2 lbs/1 kg per acre; oz/28 g about 8,000 seeds
GREENHOUSE - Early crops may be sown in the greenhouse at about the same time as early cauliflower - between Feb.1st and Mar.15th 1/4 lb. /113 g of seed should produce about 12,000 plants, enough for an acre of transplants. Sow 1/4 in/6 mm deep, maintain a high soil temp. of 70 - 75°F/23°C for 4 or 5 days. Grow seedlings cooler 55 - 65°F/16°C to prevent leggy growth. Transplant into 3 in/7.6 cm peat pots in 5 or 6 weeks. Set plants outside at the same time as early cauliflower, about Apr. 15th. Keep plants growing steadily, just like cauliflower - or roots will become tough with a woody texture. Space plants 12 in/31 cm apart in rows 18 in/46 cm apart.
OUTDOOR SEEDING: Sow seed outdoors any time from April to July, in several successive sowings 2 weeks apart for tender young roots, over a long harvest period. Kohlrabi likes well fertilized soil to maintain steady growth. Add generous amounts of well rotted manure or commercial fertilizer to your soil before seeding. Maintain a pH of about 5.0 throughout the summer with additional side dressings. Sow @ 2 seeds per in/25 mm, .5 in/13 mm deep, cover seed and firm, Thin seedlings when 1.5 in/4 cm high to 4 in/10 cm apart. Thin once again to l8 in/46 cm apart. Space rows 18 in/46 cm apart.
INSECTS: Control flea beetles and other insects with Rotenone, Mathathion or organic methods.
HARVEST - Late crops should be harvested before fall temps reach 35°F/2°C. Kohlrabi must be harvested young when roots are no larger than a baseball about 2 - 3 in/ 5 - 8 cm in diameter. Cut root - stem 1 in/25 mm below bulb. Bunch plants for easy handling. Wash and trim off excess leaf stems from bulb. Cut into .5 in/13 mm cubes and cook like cauliflower.
STORAGE: Bulb - like roots may be forced @ 32°F/0°C temp. and 90 - 95% relative humidity for 1 - 2 months.
FREEZE: Choose small 2 in/5 cm bulbs. Cut off tops, wash, peel and dice. Blanch for 1 .5 min. Cool, drain, pack and freeze.