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Kohlrabi
Brassica oleracea var. gongylodes
Overview
An unusual brassica that forms a swollen, above-ground stem that looks like a vegetable from another planet — earning it the nickname 'Sputnik vegetable.' Despite its alien appearance, kohlrabi is mild, sweet, and crunchy when eaten raw, with a flavor between broccoli stem and apple. Purple and green varieties are equally delicious, and it matures quickly — often ready in just 45-60 days.
Growing Conditions
How to Grow Kohlrabi
Kohlrabi (Brassica oleracea var. gongylodes) is a biennial forb/herb that grows to about 1.5 feet tall and 12 inches wide.
To grow kohlrabi, give it full sun. It is hardy across USDA hardiness zones 3–10. Plant it in rich, well-drained, moist soil with consistent watering, at a slightly acidic pH of 6–7.5. It does best with even, moderate watering.
Exact sowing, transplanting, and harvest months shift by climate zone — the planting calendar below lays them out for cool through hot regions. Its flowers appear from February through September, offering moderate value to pollinators. Give it what it asks for here, and it will find its place in the garden.
Companion Planting & Soil
Kohlrabi grows well alongside beet, onion, celery, cucumber, and lettuce — but keep it clear of strawberry, tomato, pole bean, and fennel.
Good Companions
Avoid Planting Near
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Start Indoors | Mar — Apr | Start indoors 6 weeks before last frost |
| Cold (1-2) | Transplant | May — Jun | Transplant after last frost; handles light frost |
| Cold (1-2) | Harvest | Jun — Aug | Harvest at 2-3" diameter; gets woody if left too long |
| Cool (3-4) | Direct Sow | Mar — May | Direct sow in early spring; succession sow every 2-3 weeks |
| Cool (3-4) | Direct Sow | Jul — Aug | Fall crop; frost improves flavor |
| Cool (3-4) | Harvest | May — Jun | Harvest spring crop at 2-3" diameter |
| Cool (3-4) | Harvest | Sep — Oct | Harvest fall crop |
| Moderate (5-7) | Direct Sow | Feb — Apr | Sow in early spring |
| Moderate (5-7) | Direct Sow | Aug — Sep | Fall crop; matures in 55-65 days |
| Moderate (5-7) | Harvest | Apr — May | Spring harvest |
| Moderate (5-7) | Harvest | Oct — Nov | Fall harvest |
| Warm (8-9) | Direct Sow | Sep — Oct | Fall sowing; cool-season crop |
| Warm (8-9) | Harvest | Nov — Dec | Fall/early winter harvest |
| Hot (10+) | Direct Sow | Oct — Dec | Cool-season crop only |
| Hot (10+) | Harvest | Dec — Feb (wraps) | Cool-season harvest |
Uses
In the Kitchen
In the kitchen, kohlrabi turns up in more than one form: sliced raw with dip or in salads for crisp sweetness; roasted or sautéed as a side dish; spiralized as a low-carb noodle alternative.
Medicinal & Folk Use
In herbal and folk tradition, it has been valued in several ways: rich in glucosinolates with cancer-protective properties; high in vitamin C and potassium; good source of fiber and B vitamins. These are traditional uses, not medical advice.
Beyond the Garden
Kohlrabi earns its keep past the plate, too: quick-maturing space-efficient vegetable.
