Natural, untreated and GMO-free seeds. Open pollinated seeds.
Sow in warm soil in spring, as kohlrabi tends to go to seed (bolting) if sown when it is cold. Sow single seeds ½ inch (1 cm) deep in cells filled with seedling soil. Sow outdoors from early spring until late summer, sprinkling seeds finely along a ½ inch (1 cm) deep trench. Cover with mixture, water well and label the row. Sow small quantities successively every three weeks, in rows 30cm (12in) apart, for a continuous crop.
Harden off seedlings grown indoors once they are 5cm (2in) tall and plant them at 10cm (4in) intervals in rows 30cm (12in) apart. Thin seedlings into the soil 4 inches (10 cm) apart while they are small.
Harvest by cutting the bulb from the root to ground level with a sharp knife. Start removing the kohlrabi from the ground when it reaches the size of a ping-pong ball. Small bulbs are the tastiest, they are crunchy and tender, but they will harden quickly if they get bigger than a tennis ball. The leaves are also delicious as cooked greens.
