Kohl-rabi belongs to the same class as cabbage and cauliflower, but
presents a marked variation from either. It is, perhaps, half-way
between the cabbage and turnip, in that its edible part consists of the
swollen stem of the plant. For an early crop, plant and cultivate the
same as for early cabbage. For a late crop or for all seasons in the
South the seed may be sown in drills where the crop is to be grown and
thinned to about 8 inches apart in the row. The rows should be from
18 to 36 inches apart, according to the kind of cultivation employed.
The fleshy stems should be used while they are young and quite tender.
Prepare kohl-rabi for the table in the same manner as turnips, which it
very much resembles when cooked.--(F. B. 255; U. Id. E. S. 10; Mich. E.
S. 20; N. C. E. S. 132; La. E. S. 90.)