Description

Discover the unique charm of 'Purple Vienna' Kohlrabi, a vegetable that combines the crisp texture of an apple with a subtle nutty flavor, and a hint of pepperiness. Often mistaken for a root vegetable due to its bulbous, turnip-like appearance, the enlarged stem of this biennial grows above the soil's surface and features vibrant reddish-purple skin with a tender white interior. Known for its crisp bite, 'Purple Vienna' can be enjoyed raw, steamed, sautéed, or pickled, and is an excellent source of vitamin C—one cup provides 140% of the daily recommended intake. Best harvested when 2″–3″ in diameter for the sweetest, most tender taste.

Botanical Name: Brassica oleracea var. gongylodes
Days to Maturity: 50–69 Days
Family: Brassicaceae
Native: Europe
Hardiness: Biennial, grown as an annual
Plant Dimensions: 10″–12″ tall, 8″–10″ wide
Variety Information: Enlarged, bulblike portion of stem forms just above soil surface. Flavor is between an apple and a mild turnip. 'Purple Vienna' has a reddish-purple, slightly flattened globe with tender white interior.
Attributes: Good for Containers

When to Sow Outside: 4 to 6 weeks before your average last frost date, or when soil temperature is at least 45°F, ideally 65°–80°F. Also sow in late summer for fall harvest. Mild Climates: Sow in fall and winter for cool-season harvest.
When to Start Inside: 4 to 6 weeks before your average last frost date, and 10 to 12 weeks before your average first frost date, transplanting in 4 to 6 weeks.
Days to Emerge: 10–14 Days
Seed Depth: ¼”–½”
Seed Spacing: A group of 3 seeds every 4″
Row Spacing: 12″–18″
Thinning: When 2″ tall, thin to 1 every 4″

Harvesting: Smaller kohlrabi is the sweetest and most tender; harvest when 2″–3″ in diameter. Those much bigger than the size of a tennis ball won't be as tasty and often have a pithy or woody flesh. Harvest by cutting stems between the soil and where the stem widens.

180 seeds.