KOHLRABI
	Click the X in the upper right corner to quit this page!

Kohlrabi looks like mini satellites and to many gardeners the flavor is
indeed "out of this world." The crisp white flesh has a mild sweet
flavor, slightly reminiscent of cabbage, a close relative. The firm
crisp texture is similar to that of a raw potato. Both leaves and
globes can be lightly steamed, or added to soups and stir-fries. Here
are some tips on growing kohlrabi:

* The two keys to a successful kohlrabi crop are plenty of sun and
water.

* Start this cool-season crop in the spring at the same time you sow
broccoli and cabbage. Sow seeds indoors, or outdoors in a cold frame.

* When plants are 3 inches tall, transplant them into the garden in
full sun. Space seedlings 4 inches apart. The seedlings can tolerate a
light frost. You can also sow a second crop directly into the garden at
this time.

* Kohlrabi is ready for harvest when the globes are 2-3 inches across.
Note: Kohlrabi will adapt readily to growing in containers as long as
it receives enough water and sunlight. Plants in containers will need
more frequent watering than those in the ground.