Purple Vienna Kohlrabi Seeds

Heirloom variety at least 150-years old, this oddly wonderful cabbage sibling wears purple skin over white flesh. It’s sweet, and a bit turnip-like in flavor.

Most people don’t know how to cook kohlrabi, but it’s excellent roasted like potatoes, shredded as coleslaw, and even pickled into kimchi. Among our North Dakota-Volga River-German cousins, kohlrabi is sauteed with salt, pepper, and onions then cooked into a cream sauce (yes, you read that correctly). 

This is a vegetable of cold climates, of northeastern Europe, and of Eurasian steppe homesteads. Cool weather spring plantings can yield a good crop in just 55-days. Fall-sown plants are very cold-hardy and can persist up to the point of extended freezing weather. And throughout everything, kohlrabi remains a very carefree crop with minimal troubles from heat, pests and herbivores compared to other brassicas. Best when plants are around the size of large grapefruit – larger/older plants can become fibrous.

100+ seeds (1.0 grams).