Knol Khol is an annual vegetable and is a low, stout cultivar of cabbage. Kohlrabi is another name for our not-so-popular Knolkhol. It belongs to the same family as Cabbage and Cauliflower (Brassicaceae). The whole plant is edible however, it is mostly used for its bulged swollen stem. It can be eaten raw as well as cooked. Though it prefers cold weather.
Seeds per Packet
Kohl Rabi, Knol Khol, Navalkol, Ganth Gobi
20 to 30 cm
After maturing the stem.
Easy to grow
Planting And Care
Watering should be done when the soil feels dry
Knol Khol White Care
When thinking about how to plant your kohlrabi, you have a choice to start it outside or inside
If you start it inside, wait until the baby plants are four to six weeks old before transplanting them into your prepared garden soil outside
full sun, partial sun
Sandy loam to clay loam soil with pH levels of 5.5 to 7.
15 to 25 degrees C
Use any organic fertilizer.
Knol-Khol should be harvested when swollen stem reaches a diameter of 5 to 7 cm and before it becomes tough and woody.
Knol Khol White Special Feature
Knol Khol can be eaten raw as well as cooked. It is an excellent vegetable if used at its early stage before it becomes tough and fibrous. The edible portion is globular with a slightly flattened stem.
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