White Vienna Kohlrabi – 100 Seeds

White Vienna Kohlrabi (Brassica Oleracea Gongylodes) yields pale green bulbs that grow above ground and have creamy white flesh. Tender, sweet and delicious, this nutritious vegetable is good grilled, steamed or raw. The plant is productive and cold hardy.

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White Vienna Kohlrabi Culinary Uses

Kohlrabi has the succulent crunchy texture and sweet cabbage flavor common to the brassicas.

• It is commonly eaten raw in salads or with dips.
• The young leaves are mild flavored as well, making a good addition to salads.
• Young kohlrabi may be stir-fried, and the older vegetables can be steamed or blanched until tender.
• When cooking, use a gentle heat and less time to retain its mild flavor.
• Kohlrabi is interchangeable with turnips in most recipes

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Growing White Vienna Kohlrabi

Indoor Sowing: Late Winter and Early Spring.

Direct Sowing: Early Spring, Late Summer, Early Autumn and mid Autumn.

• Kohlrabi is a cool season crop, so plant early in Spring or late Summer.
• For Spring crops, direct sow Kohlrabi seeds 4-6 weeks before the last frost date.
• Autumn crops should be started indoors 6-8 weeks before the first frost.
• Sow the seeds directly into the garden bed, about 6-10mm deep, with rows spaced 30-40cm apart.
• Seeds typically germinate within 7-10 days at a soil temperature between 16-27°C.
• Once seedlings are established, thin them out and plant them about 20cm apart.
• Kohlrabi can be harvested after about 10 weeks.