This not quite ordinary cabbage is actively used for food in Western Europe, Asia and China. Until recently, among our compatriots, it was not popular, and only recently it began to grow on their sites amateur gardeners.
The use of cabbage is indisputable - there is not less vitamin C in it than in a lemon, besides, it can boast of outstanding taste qualities. It turns out that growing kohlrabi is a fairly justified occupation.
Growing kohlrabi in the open ground
Planting in the open ground is better not the seeds of cabbage, but its seedlings. Excellent precursors of kohlrabi are tomatoes, beets, potatoes, cucumbers and beans. After a radish, it is better not to plant cabbage, radish and lettuce.
The technology of growing kohlrabi differs little from the agrotechnics of ordinary white cabbage. Due to a short vegetation period, it is possible to remove up to three harvests per season from the site. To do this, you must plant pre-grown or purchased kohlrabi seedlings after the next harvest.
The first batch of seedlings can be grown in a warm greenhouse in early-mid-March. As a primer, a mixture of peat, turf and sand in equal proportions. Seeds are sealed 1 cm and kept in greenhouse conditions. Seedlings will appear after a week, and in the phase of the first real leaf, it is dived.
Plant seedlings in the garden can be in early May. This should be done in rows, while each plant requires an area of 40x25 cm, so 10 plants need one square meter.
Care during the cultivation of kohlrabi cabbage is primitive. You need to often loosen the bed, water it when the top layer dries. Harvest is needed when the fruit size reaches 7-8 cm in diameter. With the development of cabbage, it becomes stiff and tasteless.