White ViennaKohlrabi was first bred around the 16th century in Northern Europe. It spread throughout the rest of the continent and the Mediterranean, and the United States. Most recently, this vegetable was discovered by China, Israel, and Africa; now, Kohlrabi is one of the staples of North Indian cuisine.
Harvesting: Kohlrabi is most tender, with a diameter of 2-3 ″. Lift out the entire plant and remove leaves and roots. Kohlrabi is good to store in the refrigerator for up to a month. Nutrition: a good source of thiamine, folate, magnesium and phosphorus, dietary fiber, vitamin C and B6, potassium, copper, and manganese. Seed Saving: Since kohlrabi will cross-pollinate with other members of the cabbage family such as broccoli or cauliflower, separate it to preserve genetic purity. Late in the fall, dig up the plants being saved for seed; remove the leaves and stem, and cut the root to 4-6" long. Keep the plants in moist sand at a temperature of about 40 degrees F. Replant the best plants 4-6 weeks before the last spring frost. The stem will grow about 4-5' tall, with many four-petaled yellow flowers. Allow the flowers to mature; when the seed pods form, pick them and allow them to dry. Remove seeds from the pods and store them in a dry, cool place for up to five years. Notes:
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CategoriesFDL Seed Library
The FDL Seed Library is a collection of open-pollinated and heirloom seeds that you can borrow to plant and grow at home. By saving seeds as a community we help create local seed stocks that are better acclimated to our climate and which support an abundant and genetically diverse landscape.
We ask that seeds are “returned” by harvesting seeds from a plant or two that you grow. Donated seeds will help to add diversity to our collection. Archives
March 2022
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