When Is the Best Time to Sow Kohlrabi

Kohlrabi is a type of mustard and belongs to the cruciferous family, Brassica genus, so when should kohlrabi be sown?

1. Basic introduction to kohlrabi

The kohlrabi tuberous root is fleshy, thick and solid, and oblong-spherical in shape, with the top not narrowing; the outer skin and root flesh of kohlrabi are both yellowish-brown, and many fibrous roots grow below; the basal leaves and lower cauline leaves are oblong-ovate, 20-30 cm long, with coarse teeth and slightly powdery.

It is mainly distributed and cultivated in Inner Mongolia, Jiangsu, Yunnan and other provinces and regions of China; the tuberous root is pickled in soy sauce for eating and can also be used as feed.

2. When should kohlrabi be sown?

The sowing time for kohlrabi differs by region. In southern regions, sowing generally starts in July, while in northern regions it generally starts in October. The specific local sowing time should be taken as the standard.

3. What types of mustard are there?

Kohlrabi is a type of mustard. In addition to kohlrabi, mustard also includes:

1. Potherb mustard

The basal leaves are oblanceolate or oblong-oblanceolate, not split or slightly notched, with irregular serrations or double serrations; the upper and top cauline leaves are small, oblong, entire and wrinkled. It is distributed in all provinces north and south of China, and is salted as a vegetable for eating.

2. Oil mustard

The basal leaves are oblong or obovate, with double serrations or notches on the edges. It is native to Asia and cultivated throughout northern and southern China; ground into powder, it can be used as a seasoning and also as medicine.

3. Large-leaf mustard

The basal leaves and cauline leaves are large, with lobes only on the lower part, and wavy obtuse teeth on the edges; all leaves are mostly lobed, divided into many linear or thread-like lobes. It is distributed and cultivated in the Shanghai and Guangzhou areas of China. It is stir-fried as a vegetable and has a slightly pungent taste.

4. Shuidong mustard

Produced in Shuidong Town, Dianbai County, Guangdong Province, China, Shuidong mustard has a crisp, fiberless texture, without the bitter taste of ordinary mustard, and has a special fresh fragrance. It can increase appetite and also has the effects of clearing heat and detoxifying, and resisting bacteria and reducing swelling.