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Knol Khol Seeds

Knol Khol Seeds

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Knol Khol is an annual vegetable and is a low, stout cultivar of cabbage. 

Seeds Count 50
Common Name
Kohl Rabi, Knol Khol, Navalkol, Ganth Gobi
Height
20 to 30 cm
Bloom Time
After maturing the stem.
Difficulty Easy to grow

Note: Image is for reference purpose only. Actual product may vary in shape or appearance based on climate, age, height etc. Product is replaceable but not returnable.

Dispatch within 3 working days.

₹50.00
Description

Details

About Knol Khol

Kohlrabi is another name for our not-so-popular Knol khol. 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 a cold weather.

Planting And Care

  • Watering should be done when the soil feels dry

Knol Khol 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

Sunlight

full sun, partial sun

Watering

Moderately

Soil

Sandy loam to clay loam soil with pH levels of 5.5 to 7.

Temperature

15 to 25 degree C

Fertilizer

Use any organic fertilizer.

Harvest Season

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 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.

Knol Khol Uses

Culinary Use:

  • Leaves are cooked
  • Used as a vegetable, though the quality is not as good as cabbage
  • The young leaves can also be added to salads, though some people find them difficult to digest
  • A nutritional analysis is available
  • Stem - raw or cooked
  • The plant produces a swollen stem just above ground level, and this is often used as a root vegetable
  • It has a mild cabbage flavor, when finely grated it makes a good addition to mixed salads and, when cooked, is an excellent vegetable
  • It is best eaten whilst fairly small and tender, between a golf ball and tennis ball size
  • It becomes coarse with age
  • A nutritional analysis is available
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