Kohlrabi

Crisp, mild swollen stems in green and purple — fast, easy and delicious raw or cooked.

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Kohlrabi seeds — crisp, mild swollen stems

Kohlrabi is an unusual, easy and quick member of the cabbage family, grown for its crisp, mild, swollen stem that is delicious raw or cooked. It sits among our stem vegetables and the wider Brassica oleracea family. New to growing? Our vegetable growing guide covers the basics.

A fast, cool-season crop for spring to late-summer sowings — the calendar shows when.

Green and purple types

Both green and purple kohlrabi have the same crisp, pale, mild flesh — grate it raw into slaws or roast it. As a brassica it pairs in the plot with cabbages and quick Asian greens.

Growing crisp bulbs

Sow successionally in cool, moist soil and harvest while tennis-ball sized for the sweetest, most tender stems — larger bulbs turn woody. Watch for flea beetle on young plants. See all vegetable seeds.

Curious to try crisp, mild stems that grow fast and easy? Explore the wider range.

Related categories: Stem Vegetables · Cabbage Family · Brassica oleracea · Root Vegetables · All Vegetables

At SeedsChoice, every order ships from Meppel, NL with fast EU delivery.

Frequently Asked Questions

What is kohlrabi?
A member of the cabbage family grown for its crisp, mild, swollen stem, eaten raw or cooked.

When should I sow it?
From spring to late summer, little and often; it is quick and prefers cooler weather.

How big should I let it grow?
Harvest when tennis-ball sized — small bulbs are sweet and tender, large ones turn woody.

Green or purple?
Both taste much the same; purple types add colour, while the flesh of both is pale and crisp.