Content
- Kohlrabi - from the garden to the table
- Sowing, breeding and watering the kohlrabi in the vegetable garden
- Harvest of kohlrabi
- The kohlrabi - Brassica oleracea var. Gongylodes
- Tips & Tricks
Kohlrabi - from the garden to the table
As a fast-growing and low-maintenance vegetables, the kohlrabi is a popular and tasty side dish. Depending on the type of tuber, it is extremely frost hardy. This frost improves the taste of the kohlrabi tuber. The kohlrabi is harvested until winter.
Sowing, breeding and watering the kohlrabi in the vegetable garden
If you want to harvest your kohlrabi tuber early, you can not avoid a preculture. From April to May it can be sown in the field, which, however, requires the breeding of kohlrabi young plants. If the tuber is already sown in February, it must be grown under glass. So that it germinates optimally, a temperature of 18 to 20 degrees is necessary. She then comes to the garden in late March / April. The seedlings must be planted high, this ensures the formation of the kohlrabi tuber. Especially with this formation of tubers, the soil is to be watered evenly. If the vegetable garden is well composted, the kohlrabi does not need fertilizer.
Harvest of kohlrabi
If the kohlrabi is planted with a planting distance of about 25 centimeters and a distance of the rows of about 30 centimeters, the planted vegetables can be harvested already after 8 to 12 weeks. The tubers have a diameter of about 10 centimeters, they are particularly tasty and tender. If you leave kohlrabi too long in the ground, they become too big and fast woody. Thus, the best harvest time for most varieties is May through October. Also, different varieties can be harvested into the winter. A winemaking climate prevails even into the spring.
The kohlrabi - Brassica oleracea var. Gongylodes
Kohlrabi has many names and is used in different versions. So you can the stem turnip, upper turnip, Oberkohlrabi or Rübkohl:
Rich in vitamins, the side dish kohlrabi can be served to almost anything. Kohlrabi contains proteins as well as fiber and only slightly fat or carbohydrates. It contains minerals such as phosphorus, calcium, potassium, magnesium and iron. With the vitamins A, C, B 1, B 2 and niacin Kohlrabi can also come up. The Kohlrabi leaves, which many consumers dispose of, are also very good to use as a vegetable. They have 10 times iron and calcium and even 100 times carotene. Also, the vitamin C content of the leaves is twice as high compared to the tuber.
Tips & Tricks
Harvest kohlrabi as early as possible, as it is still tender. Always peel vegetables and preferably eat raw. As a side dish do not cook too long, just steam. Also use the rich leaves of the kohlrabi tuber as vegetables.