How To Grow Kohlrabi For Maximum Yield

Growing Kohlrabi for Maximum Yield

Kohlrabi is a vegetable that doesn’t get the attention it deserves. Part alien spaceship, part underrated garden hero, it’s a flavorful and productive crop when grown with intention. If you want a harvest that makes your neighbors do a double take, let’s dig in.

Get the Timing Right

Kohlrabi thrives in the cool seasons—spring and fall are its sweet spots. Start seeds indoors about 6 to 8 weeks before your last frost date, or sow them directly into the soil as soon as it’s workable.

For fall planting, count back 6 to 8 weeks from your first frost date. It loves maturing in crisp weather, so don’t rush it during summer's peak heat.

Choose the Right Variety

If you're after maximum yield, the variety matters. For me, 'Gigante' lives up to its name, producing colossal bulbs while staying tender. For quick, small harvests, go for 'Early Purple Vienna' or 'White Vienna.' The smaller varieties are perfect for squeezing into tighter garden spaces.

Soil Preparation: Feed That Alien

Kohlrabi is a heavy feeder, and mediocre soil will stunt its growth. Start with loose, well-draining soil and mix in compost or well-rotted manure. Aim for a pH between 6.0 and 7.5; it’s surprisingly picky about acidity.

I once planted kohlrabi in unamended clay soil, and the bulbs came out tough and woody. Lesson learned: prep the soil, or you’ll regret it.

Planting: Space for Those Bulbs

Space seeds or transplants about 6 to 8 inches apart, with rows spaced 12 inches apart. Overcrowding leads to smaller bulbs and unhappy plants.

If you’re growing in containers, look for one that’s at least 12 inches wide and deep. Kohlrabi may look quirky, but it needs room to do its thing.

Watering: Stay Consistent

If there’s one thing kohlrabi hates, it’s inconsistent watering. Too dry, and the bulbs get woody. Too wet, and they rot.

Keep the soil evenly moist, but not waterlogged. Mulching around the plants helps with moisture retention and keeps the weeds at bay. I mulch with straw—it’s cheap, effective, and breaks down nicely by the end of the season.

Fertilizing: Don’t Skimp

I can’t stress enough how much kohlrabi loves nitrogen early in its growth. Use a balanced fertilizer every few weeks or side-dress with compost halfway through the growing season.

Later in the season, scale back on nitrogen-heavy feeds to encourage bulb development instead of leaf growth. The goal is a fat, juicy bulb—not a bouquet of leaves.

Kohlrabi bulbs should be harvested when they’re 2 to 4 inches in diameter. Any bigger, and they risk becoming woody.

Common Pests and Problems

Watch out for cabbage worms, aphids, and flea beetles. These pests will chew through leaves and stunt growth if left unchecked. I use floating row covers as a first defense; they’re inexpensive and effective.

If pests do appear, neem oil or insecticidal soap works wonders. Just don’t wait too long to act—kohlrabi grows quickly, and damage can set it back fast.

Harvesting: Don't Wait Too Long

Timing is everything. Harvest when the bulbs are firm and 2 to 4 inches across. I’ve made the mistake of letting them grow too large, and the texture turns fibrous. Nobody wants to chew on vegetable leather.

Cut the bulb just above the soil line, leaving the roots behind. If you time your planting right, you can get multiple harvests in a single season.

What to Do With All That Kohlrabi?

Raw, roasted, stir-fried—the possibilities are endless. Shred it into slaws, cube it for soups, or eat it straight from the garden with a sprinkle of salt like an apple. Trust me, it’s ridiculously versatile.

Growing kohlrabi may seem unassuming at first, but give it the care it deserves, and it’ll reward you tenfold. There’s something deeply satisfying about turning a quirky, underappreciated vegetable into a star crop in your garden.

Kohlrabi is an edible root vegetable that can be cooked and eaten like a potato, but with a fraction of the calories. It is packed full of bright colors, vitamins, and minerals like vitamin C and calcium. Kohlrabi is also extremely versatile and can be eaten raw, steamed, boiled, stir-fried or roasted. For those seeking to improve their health and eat deliciously, growing and using Kohlrabi is an excellent choice.