Kohlrabi
Brassica oleracea var. gongylodes 'Kolibri'

Family: Brassicaceae (brass-ih-KAY-see-ee) (Info)
Genus: Brassica (BRAS-ee-ka) (Info)
Species: oleracea var. gongylodes
Cultivar: Kolibri

Category:

Vegetables

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Unknown - Tell us

Where to Grow:

Unknown - Tell us

Height:

12-18 in. (30-45 cm)

Spacing:

9-12 in. (22-30 cm)

12-15 in. (30-38 cm)

Hardiness:

Unknown - Tell us

Sun Exposure:

Sun to Partial Shade

Danger:

Unknown - Tell us

Bloom Color:

Unknown - Tell us

Bloom Time:

Unknown - Tell us

Foliage:

Unknown - Tell us

Other details:

Unknown - Tell us

Soil pH requirements:

6.1 to 6.5 (mildly acidic)

Patent Information:

Unknown - Tell us

Propagation Methods:

Direct sow as soon as the ground can be worked

From seed; sow indoors before last frost

Seed Collecting:

Unknown - Tell us

Regional

This plant has been said to grow in the following regions:

,

Clovis, California

Danbury, Connecticut

Bark River, Michigan

Carmel, New York

Austin, Texas

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Gardeners' Notes:

3
positives
1
neutral
0
negatives
RatingContent
Positive

On Jul 22, 2010, Sequee from Carmel, NY (Zone 6b) wrote:

I love this guy! They are gorgeous and taste soooo good! They're great is soup and in stir fry, but rarely make it beyond the raw stage since I LOVE them sliced and dipped in ranch dressing or humus. Yum!

Neutral

On Dec 31, 2006, mystic from Ewing, KY (Zone 6a) wrote:

Received the Royal Horticultural Society (RHS), 2006 Award of Garden Merit.

Positive

On Jun 20, 2006, Sarahskeeper from Brockton, MA (Zone 6a) wrote:

I sow the seed in flats 4 weeks before last frost. I plant them in between the Broccoli, they are ready before they crowd the Broccoli. (2 crops in one plot)
Nice flavor and crisp texture. Purple skin and white flesh.
Great raw, steamed, in stir fries and stews.

Positive

On Jan 23, 2005, grngrl from Austin, TX wrote:

This was an excellent plant for us in Austin, Texas. It grew to be about 4 inches in diameter with a firm, dense texture. They were ready to harvest in under 40 days, but held well in the soil for a week or so longer, without diminishing taste or texure. I also saute the leaves when I cook the root.....very nice. I started the first plants in the house over the summer and set them out into the garden in early September. I've now seeded another set directly into the garden in January and they're doing fine. So easy it's just silly not to grow a few!!!