Kohlrabi is a cool-season vegetable grown for its swollen stem bulb that is eaten raw or cooked. It has a mild, sweet flavour and crisp texture similar to cabbage and turnip. In Kenya, kohlrabi grows well in highland and irrigated regions such as Kiambu, Nyandarua, Nyeri, Nakuru, Meru, and parts of the Rift Valley. The plant develops a round bulb above the soil surface with leafy growth on top. Strong demand from supermarkets, hotels, and health-focused consumers supports its growing niche market value.

Varieties
Common types include White Vienna, Purple Vienna, and hybrid F1 varieties. White Vienna produces pale green bulbs with tender flesh, while Purple Vienna offers attractive purple skin and a similar taste. Hybrid varieties provide uniform bulb shape, faster maturity, and improved disease tolerance. Selection depends on market demand, bulb size preference, and growing conditions.

Growing Conditions
Best growth occurs in cool temperatures of 12–24 °C and rainfall of 600–1,200 mm with consistent moisture. The crop performs well in fertile, well-drained loamy soils rich in organic matter with a pH of 6.0–7.0. Full sunlight supports proper bulb formation, while excessive heat leads to woody and poor-quality bulbs.

Growth Cycle
Growth begins from a seed and develops into a compact plant with a swollen stem forming above the soil. The bulb enlarges rapidly under favourable conditions. Harvesting takes place when bulbs are tender, firm, and reach optimal size before they become fibrous.

Nutritional Value
Kohlrabi contains vitamins C and B6, fibre, potassium, and antioxidants. These nutrients support immunity, digestion, and heart health while contributing to overall nutrition.

Uses & Market Potential
Kohlrabi is used fresh in salads, slaws, soups, and stir-fries. It also supplies specialty vegetable markets and supermarkets. Increasing demand for diverse and healthy vegetables creates strong opportunities for commercial production and value addition.