Kohlrabi Seeds

KohlrabiGrowing suggestion for kohlrabi seeds

Direct sow kohlrabi seeds in 1cm deep drills 30cm apart from the end of February right through till August, thin to final spacing. Protect early sowings with fleece or cloches. Alternatively sow in modules and plant out to final spacing. Sow every two weeks for a continuous supply. Purple varieties are generally hardier and better suited to very early harvests.

Kohlrabi growing calendar


Crop History

Kohlrabi is said to be the only common vegetable that originates in Northern Europe. It was first described in 1554 by a European botanist. ‘Kohlrabi’ is a German word; ‘Kohl’ meaning cabbage and ‘Rabi’ translating to turnip. It belongs to the mustard family (Brassicaceae) and are forms of the same species, Brassica oleracea, to which common cabbage, kale, broccoli, and cauliflower belong. They all came from a common parent, “wild cabbage”.

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  • Kohlrabi – Superschmelz (Organic)

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    Kohlrabi – Superschmelz (Organic)

    A light-green kohlrabi that will remain tender and sweet to a huge size. If left to grow it can reach up to 8kg. It is resistant to bolting and splitting.

    Fred has been growing Superschmelz kohlrabi for years. “It gets huge, it stores really well AND it stays tasty and crunchy!” is his verdict.

    We think kohlrabi is best eaten raw in salads or straight from the garden. It is also nice pickled or added to stews and stir fries.
    (Approximate seed count – 100)

  • Kohlrabi – Purple Delicacy (Organic)

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    Kohlrabi – Purple Delicacy (Organic)

    A very attractive purple heritage variety, fast growing and well suited to early and late plantings due to its cold hardiness. Delikatess Blue is certainly our shining star for early and late season crops. It grows fast and consistently and is ready to harvest after 8-12 weeks. Although sometimes considered a root vegetable, kohlrabi is actually the swollen stem of the plant. The whole plant can be eaten, the large leaves can be cooked like kale and smaller leaves make a pretty and very tasty addition to salads. The stem can be cooked in various ways, steamed, stir fried, baked etc, but to be honest we think it tastes better raw. Eaten raw it is similar to apple in taste and texture but with a slightly nuttier flavour. This variety is best harvested when tennis ball-sized as it can become woody when left to grow much larger.

    (Approximate seed count – 125)


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