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here's some information about knol khol vegetable seeds:
Knol khol, also known as kohlrabi, is a member of the Brassica family and is grown for its edible bulb. The bulb can be eaten raw or cooked, and has a mild, sweet flavor and a crispy texture. If you're interested in growing your own knol khol, here are some things to keep in mind when planting the seeds:
Soil requirements: Knol khol grows best in well-drained soil that is rich in organic matter. The soil pH should be between 6.0 and 7.5.
Sunlight requirements: Knol khol requires full sun exposure to grow well. Make sure to plant the seeds in an area that receives at least 6 hours of sunlight per day.
Sowing: Knol khol seeds can be sown directly in the garden or started indoors and transplanted outside after the last frost. The seeds should be sown 1/4 to 1/2 inch deep and spaced about 6 inches apart.
Watering: Knol khol should be watered regularly, especially during dry periods. Avoid over-watering, as this can lead to rot and disease.
Fertilizing: Knol khol is a heavy feeder and requires regular fertilization. Use a balanced fertilizer with equal amounts of nitrogen, phosphorus, and potassium.
Pest and disease control: Knol khol is susceptible to pests and diseases such as aphids, flea beetles, and clubroot. Make sure to monitor your plants regularly and take action if you notice any signs of infestation or disease.
Harvesting: Knol khol can be harvested when the bulbs reach 2 to 3 inches in diameter. The bulbs should be firm and crisp.
Overall, knol khol is a relatively easy vegetable to grow from seed. With proper care and attention, you can enjoy a bountiful harvest of this delicious and nutritious vegetable.
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 cold weather.
What is knol khol?
Knol khol, also known as kohlrabi, is a vegetable that belongs to the Brassica family, which includes cabbage, broccoli, and cauliflower.
What is the origin of knol khol?
Knol khol is believed to have originated in Europe, and has been cultivated for centuries in Asia and Europe.
What are the common varieties of knol khol?
There are two main types of knol khol: the green-skinned type and the purple-skinned type. Some popular varieties include Early White Vienna, Early Purple Vienna, and Grand Duke.
What is the nutritional value of knol khol?
Knol khol is a good source of fiber, vitamins C and K, and potassium. It is also low in calories and fat.
What is the taste of knol khol?
The taste of knol khol is similar to that of broccoli stems or cabbage hearts. It has a mild, sweet flavor and a crispy texture.
How can knol khol seeds be sown?
Knol khol seeds can be sown directly in the garden or started indoors and transplanted outside after the last frost. The seeds should be sown 1/4 to 1/2 inch deep and spaced about 6 inches apart.
What type of soil does knol khol prefer?
Knol khol prefers well-drained soil that is rich in organic matter. The soil pH should be between 6.0 and 7.5.
What type of sunlight exposure does knol khol require?
Knol khol requires full sun exposure.
How often should knol khol be watered?
Knol khol should be watered regularly, especially during dry periods.
What are some common pests and diseases of knol khol?
Some common pests of knol khol include aphids, flea beetles, and cabbage worms. Common diseases include clubroot and black rot.
When can knol khol be harvested?
Knol khol can be harvested when the bulbs reach 2 to 3 inches in diameter. The bulbs should be firm and crisp.
Can knol khol be cooked and eaten in different ways?
Yes, knol khol can be eaten raw or cooked. It can be sliced and eaten as a snack or added to salads, or it can be cooked and used in soups, stews, stir-fries, or roasted as a side dish.