£0.39
A mid-early variety of Kohl Rabi with a white-cream flesh
This white variety from Austria has a crispy, crunchy texture and a mild, slightly sweet and nutty flavour. It is often eaten raw in salads or slaws, or cooked in dishes like stir-fries or roasted. Kohlrabi can be used as a low-carb substitute for potatoes and can be served as a side dish or added to soups and stews.
Sow: March – August
Harvest: July – November
Approximately 100 Seeds
In stock
Sowing & Growing
Plant your seeds indoors 4 to 6 weeks before setting outside. Spring planting should occur as soon as soil can be worked and after last frost, and autumn planting done in June, July, or August. Plants grow 9 – 12″ tall. Thin to 10 inch between plants when large enough to handle. Requires fertile soil in a well-drained location in the garden. Apply mulch and grass clippings, or straw around base of plant. Water well during dry and hot spells. Harvest when bulbs are 3″ in diameter.
Sow from March to June, Plant Out between May to July and Harvest from June Onwards. Sow seeds thinly in a well-prepared seed bed in shallow drills 1.5cm (1/2″) deep in rows spaced 30cm apart. Alternatively sow two seeds per cell in modules under glass at 13°C. Sow seed in succession to prolong the cropping period.
Outdoor sowings should be thinned out to 30cm (12in) apart (or wider if trying to grow a monster) and grown on to maturity. As soon as glasshouse seedlings show their first pair of leaves thin modules to one seedling per cell. Gradually harden off before planting out to the same spacings as detailed above.
| Packet Size | Approximately 100 Seeds |
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