Knol Khol is a commonly eaten vegetable in German-speaking countries and American states with large ancestral German populations such as Minnesota. Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin is from the wild cabbage plant (Brassica oleracea).
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Soil Requirement:
Knol Khol can be grown on all types of soils. A soil rich in manures and fertilizers produces excellent knobs.
Time of Sowing:
Knol Khol seeds are sown in lots from the end of August to the end of November for continuous crop.
Culinary Uses:
Ganth gobi (mundi or kohlrabi) is the most widely used vegetable in Kashmiri cuisine after nadru (lotus stem).
Kohlrabi is an important part of Kashmiri cuisine and it is called Monji. Traditionally, Kashmiri ganth gobi is eaten with plain steamed rice, but it pairs equally well with paratha and naan.
The packet contains 25- 30 Knol Khol seeds.
Abhilash Nehra –
Everyone say plant while its cooler but I’m in Bangalore and every one I planted sprouted. Great Seeds.
Sanyukta Rajput –
The seeds have 80% germination rate as per my experience. It yielded healthy plants which are still in growth phase.
Devendra Shah –
The seeds are awesome and fresh and have germinated. This is my first time growing Kholrabi so I am excited to have it germinate already