Kohlrabi is one of the many cultivars of wild cabbage.
It is a biennial plant, where the pseudobulb is formed in the first year and the stalk forms with a branched flower head.
The colour of the kohlrabi's skin can be white, white green to a strong green, red or violet.
White varieties of kohlrabi are quicker to grow than the blue varieties. (see Wikipedia) There is an early kohlrabi and a late or autumn kohlrabi.

Sunny location but not too hot, it is undemanding as far as the soil is concerned.

Propagate by sowing seeds.

Asparagus, Beetroot, Broad beans, Bush beans, Common purslane, Muskmelons, Peas, Salad, Strawberries, Tomatoes, Turnips, Watermelons

Fennel, Garlic

Plants that are well suited for next year cultivation:

Broad beans, Carrots, Celery, Cucumbers, Endives, Leeks, Onions, Peas, Potatoes, Pumpkin, Salad, Spinach, Strawberries, Sweet corn

The following plants should not be planted in the following years:

It can be sown when there is frost.

Kohlrabi can be continuously sown in batches at time intervals until mid/late summer so that you repeatedly have your own fresh kohlrabi for most of the year.

• Do not plant young kohlrabi too deeply or too shallowly.
  If it is planted too shallowly, the plant may fall over.
  If on the other hand it is planted too deeply, the bulb will touch the ground and can then be damaged by the various organisms which live in the soil, or even rot.
• Kohlrabi needs sufficient moisture so that it does not become woody.

Pests: Flea beetles, rape stem weevil
Preventative measures: Plant radish nearby. Lettuce keeps flea beetles away.

Diseases: Bacterial and fungal diseases (especially clubroot)
Preventative measures: Do not grow members of the cabbage family afterwards in the same location.

From sowing seed to harvesting, depending upon the variety and the time of year, from 12 to 20 weeks will pass.
From planting to harvesting, depending on the variety and the time of year 6 to 8 weeks will pass.
Harvest kohlrabi properly:
Dig out the plant and use pruning shears to remove the root crown and leaves a few centimetres away from the bulb.
Tip:
If you leave a 1 to 2 cm high stump with leaves as you cut it, kohlrabi will sprout again, like all types of cabbage.

Autumn varieties can be kept for several months.
Cool temperatures between 3 and 6°C are ideal to store kohlrabi in rooms with moist air.

Kohlrabi is eaten boiled or raw, as a side dish or as a main dish.