Name: Knol Khol Red - Desi Vegetable Seeds
SKU: ILN_Knol Khol Red_Seeds
Availability: InStock

Knol Khol Red – Desi Vegetable Seeds

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Country of origin: India

Size and packaging guidelines

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Specification	Chair	Armchair	Sofas
Height	37"	42"	42"
Width	26.5"	32.5"	142"
Depth	19.5"	22.5"	24.5"
Assembly Required	No	No	Yes
Packaging Type	Box	Box	Box
Package Weight	55 lbs.	64 lbs.	180 lbs.
Packaging Dimensions	27" x 26" x 39"	45" x 35" x 24"	46" x 142" x 25"

SKU: ILN_Knol Khol Red_Seeds Category: Seeds

Description

Knol Khol is an annual vegetable and is a low, stout cultivar of cabbage. The seed packet contains approximately 35 seeds.

Kohlrabi is another name for our not-so-popular Knolkhol. 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.

Seeds Specifications

Seeds per Packet

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

Planting And Care

Watering should be done when the soil feels dry

Knol Khol Red 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 Red 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 Red 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 flavour, 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

MAECENAS IACULIS

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ADIPISCING CONVALLIS BULUM

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