COLE 
131 CROPS 
that are little known are all right to eat and to 
show, but they are usually hard to sell. 
KOHLRABI. 
Although of the cabbage family, kohlrabi 
looks and tastes more like turnips and is cul- 
tivated like turnips. It is grown for the thick- 
ened stem or tuber which grows above the 
ground, and if eaten when young is very tender 
and more delicate in flavor for early spring use 
than turnips. It is also excellent for stock feed 
and is grown extensively for that. The best 
variety for garden use is the White Vienna, and 
the tubers should be eaten when from two to 
three inches in diameter. Like all cole crops 
they need continuous growth, otherwise they 
become bitter and stringy. Successive sowings 
of the crop may be made and when thinned the 
plants should stand from six to ten inches apart. 
They require from two and one-half to three 
months to mature and may be planted and 
tilled just as turnips are. 
Cole crops all suffer from the same insects 
and diseases and it is well to get the latest 
advice upon how to deal with them. For root 
maggot, a most troublesome pest, read Cornell 
Bulletin 78 (published at Ithaca, New York), 
though the only really effective remedy is well- 
