Purple Vienna - Kohlrabi


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If you're looking for an heirloom vegetable that's as delicious as it is beautiful, look no further than the Purple Vienna Kohlrabi. This heirloom kohlrabi predates 1860 and it remains a popular choice among chefs and home cooks alike. The kohlrabi bulb has a mild cabbage flavor and can be eaten raw or cooked. It's especially good when fried, steamed, roasted, boiled, or sautéed. You can also slice the stem into chunks and add it to soups, stews, roasts, and vegetable stir-fries. And don't forget about the leaves – they're edible too and can be prepared similarly to kale or collard greens. 1 g ~ 250 seeds

Kohlrabi develops best quality bulbs when grown in the cool weather of early spring or late fall. Plant seeds directly into the garden starting 4 weeks before average last frost date continuing until about that date. You can also start seeds indoors 4-6 weeks before transplanting. Optimum soil temperature for seed germination is 45-80 degrees. Kohlrabi is a cool season crop so avoid letting it mature in hot weather. Grow it in the spring, then again in the fall. Frost can improve the flavor. Harvest swollen bulb when small to avoid it becoming tough and woody.

Scientific Name: Brassica oleracea
Days to Maturity: 55-70
Seed Depth: 1/2"
Days to Sprout: 6-10
Plant Spacing: 4-6"
Row Spacing: 1.5-2'
Light Requirements: Sunny / Partial shade
Plant Height: 12-18"
Life Cycle: Biennial
Frost Hardy: Yes