Even beginners can grow kohlrabi cabbage

The birthplace of this unusual variety of cabbage is Sicily. Traditionally, kohlrabi is used as food in Western Europe, Turkey, Central Asia and China. Until recently, this crop did not appeal to our compatriots; cabbage is grown mainly by amateurs - gardeners in their summer cottages. Meanwhile, kohlrabi has good taste characteristics, contains no less vitamin C than lemon, and also contains approximately 4.7% sucrose.

The appearance of kohlrabi resembles a turnip, and the taste of its stalk fruit is tastier and sweeter than cabbage. You can eat raw, boiled, or stewed kohlrabi; there are original recipes for stuffing it.

How difficult is it to grow kohlrabi cabbage? It turns out that this overseas plant is very unpretentious, is not afraid of the cold, like real cabbage, loves moisture, but having highly branched roots, it calmly survives drought.

You can plant kohlrabi in open ground with seeds or seedlings; its best predecessors in garden beds are cucumbers, potatoes, legumes, beets, and tomatoes. But the soil after rutabaga, radish, lettuce and radish will not be suitable for it at all.

Agrotechnical requirements for growing kohlrabi are practically no different from growing ordinary white cabbage. A short growing season allows you to harvest up to three crops per year from one plot, planting seedlings after each harvest.The first batch of seeds can be sown in the greenhouse in mid-March. The grown seedlings are planted in rows; for one plant you will need an area of ​​40x25 cm, one square meter. will be enough for 10 plants.

With proper care, growing kohlrabi cabbage should be accompanied by frequent loosening of the soil and systematic watering. Harvesting should be done when the size of the fruit reaches 7-8 cm in diameter; overgrown cabbage will be tasteless, hard and fibrous. Proper cultivation of kohlrabi cabbage can bring a good harvest, which reaches 2 or even more kg of tasty and healthy stem pods.