Kohlrabi (photo) planting and care - growing tips
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CULTIVATION OF COLABY CABBAGE - VARIETIES AND CARE
You can’t say about this cabbage: “a hundred clothes and everything without fasteners”. There are not only “clasps” on it, but also “clothes” themselves. Therefore, it looks more like a turnip, and to taste resembles a stalk of an ordinary white cabbage, although much juicier, sweeter and more tender. This kohlrabi is a cabbage, in which it is not the leaves and inflorescences that are eaten, but the stem that has grown in thickness. Gourmets appreciate her excellent taste.
Note
Studies in the field of gastroenterology show that the use of kohlrabi, due to the significant amount of sulfur compounds in its composition, reduces the likelihood of developing colon cancer, as well as lung cancer, breast cancer, bladder and male genital organs.
Varieties colras
Before growing this cabbage, it is worth determining for what purpose this is done, and in accordance with this, choose varieties. Early ones (usually they are white or pale green) are more suitable for fresh use in salads. Mid-season (most often have a purple peel) - stew, bake and stuffed with meat and vegetable fillings. Later varieties (the same color as mid-season) are good for storage, they can also be pickled.
Vienna white 1350. Very early variety. The period from seedlings to full ripeness of the stems is 65-80 days. Stebleplod with a diameter of 7-9 cm is pale green, the pulp is tender, juicy, tasty. Productivity - up to 2,4 kg per square meter. m. Characterized by drought tolerance. Keeping quality is bad.
Moravia. Mid-season variety with a growing season of 80-85 days. Stebleplod with a diameter of 8-10 cm, whitish-green, weighing 2-2,2 kg. The pulp is tender, juicy of good taste. Keeping quality is bad. It is characterized by resistance to frost.
Violetta. One of the most frost-resistant late varieties. Stebleplod weighing up to 2 kg, with excellent taste and juicy pulp, dark purple color (inside white). The variety is resistant to dry weather, low temperatures, suitable for storage.
Giant. Late variety, from germination to harvesting takes 90-100 days. Stebleplod with a diameter of 18 cm, productivity - 3,5 kg per square. m. The color is whitish-greenish, the flesh is juicy, the taste is good. The variety is characterized by good productivity, high keeping quality.
CONDITIONS
Loamy soils are most suitable for kohlrabi. They contain nutrients and well retain the moisture that this plant needs, as well as other types of cabbage. On sandy soils, under the bed to reduce water permeability, you can lay a clay pillow with a layer of 10 cm, and also apply organic fertilizers - humus or well-processed compost. It is impossible to use fresh and even half-rotted manure - from it plants can become infected with keel.
Otherwise, the growing conditions are the same as for other types of cabbage. Moreover, kohlrabi is often used as a sealant in plantings of late-ripening varieties of white cabbage. She can be a good neighbor also for tomatoes, cucumbers. And after harvesting early green vegetables - radishes, lettuce, spinach, onions on a feather - kohlrabi can be planted in their place as a second crop.
Note
If the soil is not fertile enough, the stembled can turn out to be tough. Poverty of the soil also affects the taste - bitterness unusual for this cabbage appears in kohlrabi.
WHEN DO KOLRABI NEED A SEED?
You can get the first crop of stemmers at the beginning of summer. But in this case, you should first grow the seedlings. Seeds for this purpose are sown at the end of March, and when the plants reach the age of 30, they are resettled in open ground.
The largest seeds are selected for sowing, which are sown in boxes to a depth of 1,5-2 cm. Plants are dived at the stage of cotyledon emergence, taking away those with the thickest stems. Boxes put in a somewhat shaded place. Watering is done every other day, while it is impossible to prevent excessive moisture, which can provoke the disease with a black leg. When the seedlings get stronger, it can be hardened in the open air. The first batch of seedlings are planted in beds at the end of April - beginning of May according to the 25 × 30 cm pattern. The depth of planting should be somewhat greater compared to how the plant was in the box.
A glass of humus is added to the well, then a plant is placed in it and the roots are pressed tightly with earth. The landing site is watered and powdered with dry earth to reduce evaporation of moisture. It is better to do it in cloudy weather or in the evening.
Kohlrabi harvesting the first term of planting begin in June. They do this selectively, giving preference to medium-sized stelplodders (7-10 cm in diameter).
SUMMER CROPALY CROPS FOR AUTUMN HARVEST
To obtain an autumn harvest from the first decade of June to the end of the first week of July, kohlrabi can be sown directly in open ground. After the appearance of the first true leaf, the plants are thinned out, leaving a distance of 10-15 cm between them. In the future, another such operation is required after 25-30 days. Then, between plants, the final interval is set equal to 15-25 cm. They can be placed on a flat surface in an ordinary (50 × 25 or 60 × 20 cm) or tape two-line way (between the tapes - 50-60, between the lines in the tape - 20-25 , between plants in the line -15-20 cm). On the ridges, placement in 3 rows with a distance between rows of 35 is acceptable, and between plants in a row - 25 cm.
Stebloplets of the second term of planting are completely removed in the fall, before frost, which negatively affect the taste of this vegetable. Plants are pulled from the roots and then cut the leaves. For long-term storage of kohlrabi folded, without removing the stumps, in the cellar and sprinkled with sand.
Reference by topic: How to grow a huge kohlrabi cabbage - sharing secrets
KOLRABI - CARE
To stebleplody juicy and tender, it is desirable to loosen the ground around the plants as often as possible. In general, the care of kohlrabi is practically no different from the care shown in relation to other types of cabbage.
When the stem grows to a size of 1,5 cm, watering is required first after planting or sowing the seeds. It is desirable to combine it with nitrogen fertilizing (1 l of solution per plant).
When loosening should be careful: the depth should not exceed 4-6 cm, otherwise you can damage the roots. It is also necessary to ensure that the earth does not come into contact with the base of the stebleplod: this can infect it, leading to cracking or rot. For the same reason, you should not spud Kohlrabi.
KOLRABI IN KLYAR
Required: 60 g of flour, 150 ml of red semi-sweet wine, 100 ml of yogurt, 1 kohlrabi cabbage head, a bunch of green onions, 1 egg, 1 garlic clove, 1 Art. l peeled sunflower seeds, 2 Art. l lemon juice, salt, pepper to taste, vegetable oil (for frying).
A kohlrabi crispy crust is prepared in three stages. First, make batter from beaten egg, wine, flour and a pinch of salt, leave it on the 30 minutes to walk. Then prepare the sauce. To do this, blend yogurt, chopped onion and garlic, sunflower seeds, salt, lemon juice in a blender. And finally, they cut kohlrabi into pieces and fry in boiling oil, pre-dipping the pieces into batter. Served with garlic sauce.
ORIGINAL SUPPILE
This recipe with kohlrabi is not quite normal. Peel 3 potatoes, onions and one medium “ball” of kohlrabi, cut vegetables randomly and fry in butter or vegetable oil. Put them in a saucepan, pour 1 l of vegetable broth and simmer for 10 minutes, cover the pan with a lid. Then pour in 5 Art. l white wine, salt and pepper to taste. Using a blender, make a smooth mash. In the finished cream soup, add 10 Art. l whipped cream, pour it into plates and put in each greens and sliced sausages or hunting sausages.
See also: Cabbage kohlrabi (photo) - cultivation and varieties
COLRABIS, CABBAGE WHICH ARE TRIGGED WITH REPO
For several years I have been growing kohlrabi on my plot.
This vegetable looks like a turnip, and to taste like cabbage. With a low caloric content, it has the highest nutritional value, contains many vitamins and trace elements, cleanses the body of toxins and toxins, and even reduces the risk of cancer. I want to tell readers how to grow kohlrabi and how to preserve its benefits.
Preparation for sowing
It is not so difficult to grow kohlrabi, the main thing is to prevent the appearance of diseases and pests. To do this, in the fall, I carefully prepare the soil for planting: completely free the garden from the remains of plants, digging the area deeply. The best predecessors for kohlrabi are carrots, tomatoes, pumpkin, zucchini and peas. I buy kohlrabi seeds only in a trusted store, giving preference to disease-resistant varieties. Before sowing, I remember to process and harden the seeds. First, I withstand them in hot (50-60 degrees) water, and after cooling I soak them until they swell. Hardening takes place in the refrigerator, where the seeds that stick are in place for 12 hours - usually from evening to morning.
In the garden!
I sow seeds at the end of May - beginning of June, directly into the open ground, on the beds 90 cm wide I make 3 furrows - extreme furrows, backing 10 cm, and between them and the central one I leave intervals of 35 cm. I place the seeds with an interval of 25 cm. requires thinning plants.
Caring for this culture is watering, dressing and loosening between the rows. Upon reaching a stander size 1,5, watering is required first after planting. It is desirable to combine it with nitrogen fertilizing (1 l of solution per plant). I water moderately, otherwise excessive watering can provoke the risk of gray rot.
When loosening should be careful: the depth should not exceed 4-6 cm, so as not to damage the roots. It is also necessary to ensure that the earth does not come into contact with the base of the stebleplod: this can infect it, leading to cracking or rot. For the same reason should not spud kohlrabi.
Council
In the fight against uninvited "guests" it is better not to use chemicals - they will negate all the benefits of cabbage. To scare away slugs, it is worth sprinkling the row-spacing of beds with mustard powder. And for prevention against flying pests, you should plant marigolds or mint next to kohlrabi, and periodically pollinate the leaves with wood ash.
Cleaning and storage
I remove stebleplods when they reach the 8-10 diameter. See. But I do not advise you to delay harvesting, otherwise Kohlrabi will become stiff and fibrous. When cleaning with a sharp knife, make a cut under the stalk and remove the leaves.
Early varieties can be stored in the fridge for about a month; for this, I wrap each stemble in a damp cloth and put it in a bag, but I do not tie it up. And I keep the later varieties until the New Year: I put kohlrabi with roots, but without leaves, in boxes with wet sand and store them in a cold cellar.
Recipe
This delicious kohlrabi salad is loved by all my family.
Required: 400 g kohlrabi cabbage, 100 g carrots and apples each, vegetable oil, salt - to taste.
I rub cabbage and carrots on a coarse grater, cut apples into small pieces. I mix all the ingredients, salt and fill with unrefined sunflower oil. This is a great addition to meat as a side dish. And I cook a sweet version for children: instead of salt, I add some sugar and fill it with sour cream. And sweet and useful!
© Author: Natalia Ivanovna GOMONOVA, Oryol Region, Livny
Kohlrabi saved the operation from the operation
The unpleasant sensations on the right under the ribs tormented me for a long time, but did not attach any importance to this. If I drink a pill, it will become easier, then it will hurt again, but who hasn’t been bothered by anything in 50 for years? And when I had to undergo a medical commission, the doctors were sent to the hospital with a diagnosis of “chronic cholecystitis” and said that, most likely, the gall bladder would have to be removed.
Oh, how I didn’t want to go under the knife! I asked the doctor to try to prescribe me therapy. And she began to look for what could help. I found in the magazine the story of a woman who helped to cope with an ailment ... kohlrabi cabbage!
In the morning, she squeezed juice from two medium stem-stems, added 1 tsp. honey. When it was completely dissolved, drank a third of a glass 20 minutes before eating. After a month of such treatment, her pains completely disappeared.
After consulting with her doctor, she added kohlrabi juice treatment to the main therapy. And two weeks later, the question of removing the gallbladder was removed. Since then, kohlrabi has occupied a large area in my garden. In late March and early April, I sow seeds for seedlings, and when the seedlings appear the first real leaf, dive them into separate pots. I plant seedlings in open ground at the age of 35-45 days.
I feed the plants immediately after planting in the garden and two weeks later with a solution of herbal mash (1: 10).
Natalya GROMOVA, city of Goodno
A word to a specialist
Kohlrabi cabbage is one of the most valuable dietary products. It contains a lot of protein (3 g per 100 g product), potassium, calcium, magnesium, iodine, copper, fluorine, vitamins A, B, B2, C, E, amino acids, omega-3 and omega-6 fatty acids . It is proved: if you eat at least 150 g of fresh kohlrabi per day, your memory, heart and blood vessels will improve, your eyesight will become sharper. Cabbage is indispensable in the diet for diabetics - it regulates the level of insulin in the blood. In addition, kohlrabi dishes strengthen the immune system, restore a healthy look to nails and hair.
Maxim ERANOVICH, doctor
KOHLRABI PRODUCTS
Please write what preparations can be made from kohlrabi cabbage.
Galina ZLOBINA, l. Podosinovets, Kirov region.
Answered by Olga STANKEVICH
I really like this variety of cabbage, also called cabbage turnip. The stem of the vegetable is juicy and tastes somewhat like the stalk of ordinary cabbage. It is also very useful for our body: due to its diuretic effect, it removes excess fluid, toxins, and waste products, lowers blood pressure, and has a positive effect on the functioning of the liver, gall bladder, stomach, and intestines. When pickled, kohlrabi almost completely retains its positive properties.
In homemade preparations, kohlrabi goes well with many vegetables: beets, carrots, sweet bell peppers, onions, garlic, cabbage and cauliflower, & also with fresh herbs. Among the spices she prefers are black or sweet peas, bay leaves, and cloves. I’ll be happy to share two of my favorite recipes with kohlrabi.
Vegetable mix
In winter, I enjoy using it both as a side dish for any meat dishes and as a preparation for making borscht.
Ingredients for filling a 1-liter jar: kohlrabi - 1 pc., beets - 1 pc., carrots - 1 pc., sweet bell pepper - 0 pcs., onions - 5 pc., garlic - 1-2 cloves, parsley – 3 small bunch, salt – 1 teaspoons, sugar – 2 teaspoons, 3% vinegar – 9 ml, bay leaf 30 pc., black pepper – 1-3 peas.
Cut the peeled kohlrabi, beets, carrots, peppers, and onions into cubes of approximately the same size. Place bay leaf, black pepper and garlic in the bottom of a sterilized jar. Place the chopped vegetables tightly in layers in any order, topping them with fresh parsley in places, pour boiling water over them, and leave covered for 7-10 minutes. Then drain the water, add salt, sugar, boil again, pour vinegar into the marinade, fill the jar with marinade, close with a sterile lid, and roll up. Turn it upside down and wrap it in a warm blanket until it gets cold. For further storage, place in a cool place.
Vitamin snack from kohlrabi
Another proven pickling recipe that combines three types of cabbage, getting along well: kohlrabi, white cabbage and cauliflower.
Ingredients (per 1-liter jar): kohlrabi - 1 pc., white cabbage - 300 g, cauliflower - 300 g, sweet bell pepper - 0,5 pcs., garlic - 2-3 cloves, fresh parsley - 1 bunch, black pepper - 3 peas, salt -1 tbsp. spoon, sugar - 2 tbsp. spoons, vinegar -1 tbsp. spoon.
Peel the kohlrabi and cut into medium-sized cubes. Divide the cauliflower into florets. Cut part of the white cabbage into fairly large pieces. Remove seeds from sweet red pepper and cut into several pieces.
Place pepper and garlic at the bottom of a dry, clean jar. Place the prepared vegetables and herbs tightly into the jar in layers or mixed, pour boiling water over it, and leave covered for 10 minutes. After draining the water, add salt, sugar and boil. Pour vinegar into the jar under the lid (it can be replaced with a pinch of citric acid). Pour marinade into a jar with vegetable ingredients, seal, and wrap until cold. Then put it away for winter storage.
© Author: Olga STANKEVICH. Photo by the author
CABBAGE OF COLRABI - LANDING AND CARE: VIDEO
© Author: Natalya Stepanovna Kuryanovich
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The use of kohlrabi in dishes is useful for people from childhood to old age. Chopped on a coarse grater and seasoned with sunflower oil, kohlrabi tastes like a radish, but much more tender and tastier than it. To prepare the dish, we take medium-sized fruits, they are juicier, remove the peel from them and three on a grater. Young leaves can also be eaten. Here are some more of my recipes:
Soup
Peel kohlrabi, potatoes, leeks.
Boil. Finely chop the carrots, parsley and celery and saute in the fat. Combine everything, add tomatoes and boil. At the end of cooking, add salt and spices to taste. Serve with sour cream. You can cook soup with meat or mushroom broth.
Main dishes
Peel the young kohlrabi, cut into slices, fry in a pan, dipped in beaten eggs and sprinkled with a thin layer of breadcrumbs.
Boil kohlrabi in a small amount of water, after cleaning and cutting into slices, until tender. Serve with milk sauce. You can stew kohlrabi in tomato-sour cream sauce or with carrots.
Boiled kohlrabi with sour cream and diced sausage, sprinkled with herbs, always decorates my holiday table.
And you can cook pancakes. Peel, wash, grate on a fine grater. Add egg, salt, sugar, flour and water to the mass. Mix thoroughly and fry in any fat until golden brown. Serve with cottage cheese, cheese or jam.
Enjoy your meal.
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To harvest kohlrabi in October, I sow the seeds in August on the vacated beds, and install small arcs on top.
Before sowing, I add 1 tsp for digging. superphosphate and a liter can of compost per 1 sq.m. I form holes 1 cm deep at a distance of 5 cm from each other and 25 cm between the rows. I throw 40 - 1 kohlrabi seeds into each. Sprinkle with soil and pour abundantly with heated water. When the temperature drops to + 2 + 10 degrees, I throw a dense spunbond onto the installed arcs, and if it's even colder outside, I additionally cover it with a film.
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Kohlrabi in comparison with their cabbage sisters - a real vitamin bomb! It is not only useful, but also very tasty - in our family this vegetable is at a premium. I get an early harvest of kohlrabi by growing seedlings. My favorites are Picant and Smack. At the end of March, seeds are 15 minutes. I warm it up in hot (45-50 °) water and immediately pour over icy water. A day’s seeds languish in a micronutrient solution for root and foliar dressing, freeze at night on the bottom shelf of the refrigerator and only then go to separate 0,5-liter glasses with loose fertile soil.
The first week after germination I keep seedlings at 8-10 °, then at 16-18 °. In the phase of two true leaves - a solution of organic fertilizer, before planting - a cocktail based on the nitrogen-potassium complex for cabbage. Lighting on cloudy days and hardening before landing are required. I relocate to the ground at the beginning of May. 10-12 days after planting, I treat with a solution of brovyak (1:10) with wood ash (1 tbsp. Per 10 l), after a week and a half I treat with complex mineral fertilizer. In the second half of June, an excellent harvest is already flaunting on the table!
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Kohlrabi: wintering in the sand
In recent years, Kohlrabi bushes have been planted in the garden by 20-30. This cabbage strengthens the immune system, which is very important in the winter. But before the winter it still needs to be preserved, and there is a common opinion among gardeners that kohlrabi is poorly stored. I was convinced that it was not.
I am storing the late cultivars Giant or Violetta, which have grown to 7-9 cm in diameter. Larger ones are really poorly stored, and poorly edible. From the selected stebleplod cut off the leaves and roots, remove the ground and dried. Then loosely put Kohlrabi in a wooden box, I fall asleep with dry sand and carry it to the basement. There cabbage is stored almost all winter.