Kohlrabi (Brassica oleracea var. gongylodes) is a biennial vegetable cultivated as an annual crop for its unique, swollen stem that forms a globe just above the soil line. It is a member of the Brassica family, sharing the same species as cabbage and broccoli. Its name is derived from the German words for “cabbage” (Kohl) and “turnip” (Rübe). The first documented record of its cultivation dates back to 1554 in Europe, establishing its historical origins in Northern Europe before it spread across the continent.
Primary Global Cultivation Regions
The largest-scale commercial production of kohlrabi occurs in Asia, with China and India dominating the global supply. China is responsible for producing nearly half of the world’s total kohlrabi crop, utilizing its vast agricultural lands for this cool-season vegetable. India also maintains a significant production capacity, where kohlrabi is a well-integrated crop across South Asia.
The vegetable remains a staple crop throughout its historical center in Central Europe, where it is consumed in high volumes. Germany is the primary European producer, with Austria and Switzerland also contributing to the continent’s supply. Kohlrabi continues to be popular in many Eastern European countries. Its distribution extends into South-East Asia, including Vietnam and Bangladesh, demonstrating a wide cultivation range that spans both temperate and warmer climates at higher elevations.
Essential Environmental Requirements for Growth
Kohlrabi is a cool-season crop that requires mild conditions for optimal development of its tender, edible stem. The ideal air temperature range for vigorous growth sits between approximately 59 and 75 degrees Fahrenheit. Maintaining these moderate temperatures encourages rapid growth, which directly results in a sweeter and less fibrous texture.
Temperatures that rise too high will cause the plant to experience heat stress, leading to the stem becoming tough, woody, and bitter. Conversely, prolonged exposure to temperatures below 45 degrees Fahrenheit can trigger the plant to bolt, causing it to prematurely flower instead of dedicating energy to enlarging the stem. Cultivation requires fertile, well-draining soil that is rich in organic matter to support the quick maturation process. Consistent moisture is also necessary, as any drought stress will compromise the quality and flavor of the harvested stem.
Domestic Production and Market Availability
In North America, kohlrabi is considered a minor crop, with production focused on regional markets rather than large-scale national distribution. Cultivation is concentrated in specific cool-weather regions and valleys across the United States and Canada where the climate supports its growth cycle. This regional focus contrasts with the massive commercial centers of production found in Asia and Central Europe.
Consumers often encounter kohlrabi through localized channels, such as seasonal farmer’s markets and Community-Supported Agriculture (CSA) programs, especially during the cool growing windows of early summer and fall. These local sources provide the freshest product, which is harvested when the bulb is small and tender. While it was once relatively obscure, kohlrabi has seen increasing popularity and is now more frequently stocked in specialized produce distributors and some larger supermarkets, reflecting growth in domestic market availability.