Kohlrabi White Vienna Seeds

About Kohlrabi White Vienna Seeds

White Vienna kohlrabi (Brassica oleracea var. gongylodes) is a fast, easygoing heirloom grown for its swollen, pale-green bulb that forms just above the soil. These kohlrabi seeds produce round, crisp bulbs with a mild, sweet flavor somewhere between a turnip and a broccoli stem. It's a fun, quick-maturing vegetable that's as good raw as it is cooked.

Who it's for

Great for curious cool-season gardeners who want a fast, unusual vegetable that's crisp and sweet straight from the garden.

How & when to plant

Direct sow 2–4 weeks before the last spring frost, or in late summer for a fall crop. Sow seeds 1/4–1/2 inch deep, thinning to 4–6 inches apart in full sun with steady moisture. Kohlrabi prefers cool weather and grows well in USDA zones 3–9. Even watering keeps bulbs tender rather than woody.

Harvest

Bulbs are ready in about 50–55 days. Pull or cut when they reach 2–3 inches across — harvest before they get larger, as oversized bulbs turn woody. Cool weather keeps the flesh crisp and sweet.

Benefits & uses

Peel and eat kohlrabi raw in sticks or slaws for a crisp, sweet crunch, or roast, sauté, or steam it like a mild turnip. The young leaves are edible too and can be cooked like other greens.

Frequently asked questions

What does kohlrabi taste like?
Mild and sweet, like a cross between a broccoli stem and a turnip, with a crisp texture.

When do I harvest it?
Pick bulbs at 2–3 inches across; larger bulbs become tough and woody.

Do I peel it?
Yes — peel off the tough outer skin, then eat the crisp inner flesh raw or cooked.