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Natural Purple Kohlrabi Seed(30 seed)

Natural Purple Kohlrabi Seed(30 seed)

Easy to germinate.

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$3.20 tax incl.

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Easy to germinate.30 kohlrabi seed per pack.

How To Germinate Kohlrabi  Seeds

Leave  the Kohlrabi  seeds in water for a while one day  before germination. Then leave those seeds on the ground. If you use a flowerpot fill 90% of the flowerpot with sifted preferably red soil and leave it on the soil. Put a thin layer of turf on it and damp it. (Make sure to water them without moving the seeds) you can also use the green house technique while damping it. In order to create a foggy effect while damping it, you can use a glass cleaner spray to damp the turf. Then you can wrap it with a plastic foil which increases the greenhouse effect inside the flowerpot and quicken the germination. Check the humidity every day and keep on damping with the spray. Waiting time depends on the type of the seed. Keep on damping during the waiting period.



About Kohlrabi

Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) is a low, stout cultivar of the cabbage that will grow almost anywhere.The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter, hence its Austrian name 

Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55–60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity.

It is tolerant to cracking.
Kohlrabi can be eaten raw as well as cooked.

There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as "Superschmelz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten.

 
Kohlrabi is one of the most commonly eaten vegetables in Kashmir.[citation needed] Locally called monj, the vegetable is eaten along with the leaves (haakh). A Kashmiri household may have this on their dinner or lunch plates three to four times a week.[citation needed] Monj (kohlrabi) is made in many forms. There is a spicy version which the Pandits call dum monj, while as the nonspicy version is called monj-haakh.[citation needed]
In India, Kohlrabi is more commonly called Knolknol (English) or Nookal (Hindi). It is also used extensively in Southern part of India. In Kannada, Kohlrabi is called Gedde Kosu.


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