German turnip

The German turnip or turnip cabbage known as kohlrabi was developed through selection for an expanded edible stem. The plant’s edible portion is either green or purple and can be consumed raw or cooked.
Time of Planting: Seeds can be started indoors a few weeks before the last frost and then transplanted outside, or they can be seeded outside right after the last frost. Direct sow kohlrabi seeds 90 days or so before the first day of frost if you’re growing it in the fall. Transplant kohlrabi seedlings outdoors in the spring around one to two weeks before the last frost date in your area.
Spacing Requirements: Insert kohlrabi seeds 14 inches deep. 9 to 12 inches should separate plants.
Time to Germination: 3–10 days for germination
Special Considerations: Kohlrabi does not grow well in loose soil, so consider this.
Common Pests and Diseases: Flea beetles and other pests are attracted to kohlrabi. By putting a thin row cover over kohlrabi plants, it is simple to keep these pests away.
Harvest: Kohlrabi plants should be harvested when the bulbs are 3 inches in diameter. Cut the stem just above the surface of the soil.
Eating: There are numerous ways to prepare kohlrabi bulbs. The bulb of kohlrabi can be finely minced and used in soups, while the raw vegetable can be shredded and used in salads. Soups may also contain steamed kohlrabi. A delicious winter delicacy is a roasted kohlrabi, which may also be cooked into fritters or vegetable pancakes. Young kohlrabi greens are also edible. Storage: Kohlrabi can be kept in the fridge for a few weeks.