Blaril Kohlrabi is a crisp, mildly sweet brassica that's experiencing a well-deserved revival among gardeners rediscovering this nearly forgotten vegetable. The bulb develops in about 65 days from transplant and reaches its peak flavor when harvested at just 2 to 4 inches in diameter. With a delicate hint of apple running through its flesh, this variety delivers fiber, vitamins C and B6, copper, potassium, and manganese in every bite. Grow it in full sun with consistently high water and well-draining soil (pH 6.0 to 7.5), spacing plants just 1 inch apart in rows 12 inches wide.
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Full Sun
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Moderate
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Once nearly extinct from gardens, Blaril Kohlrabi represents a quiet agricultural recovery story. Its crisp bulb tastes equally good raw or cooked, with a subtle sweetness and apple-like undertone that surprises most first-time growers. The tender, mildly flavored flesh develops best when harvested young, before size and storage time rob it of that delicate character.
Blaril Kohlrabi's tender bulb shines both raw and cooked. Slice it thin for salads where its crisp texture and mild sweetness provide textural contrast, or steam and roast it to coax out deeper, caramelized flavors. The bulb's delicate character means it's best enjoyed when young, before it develops the woody texture that larger specimens can acquire.
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Start Blaril Kohlrabi indoors and transplant outdoors when seedlings are ready. Days to maturity are calculated from the transplant date, not from seed sowing.
Transplant seedlings outdoors at the appropriate time for your region's frost dates and growing season length. Spacing should be 1 inch between plants.
Direct sowing is possible, but avoid sowings in May and June as they tend to produce inferior results.
Harvest Blaril Kohlrabi when bulbs reach 2 to 4 inches in diameter using a clean, sharp knife to cut the root off at ground level. Spring-sown kohlrabi should be harvested at the smaller end of this range to prevent woodiness and bitterness. Fall-grown kohlrabi is more forgiving as it's less likely to become woody even as it reaches larger sizes. For continuous harvests, plant new seed every 2 to 3 weeks.
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“Blaril Kohlrabi had largely vanished from common cultivation, relegated to obscurity despite centuries of gardening tradition. Recent years have seen kohlrabi reclaimed by a new generation of gardeners eager to recover the crops their grandparents once grew. This rediscovery reflects a broader movement to revive heirloom and heritage vegetables that nearly disappeared from seed catalogs and kitchen tables.”