White Vienna Kohlrabi Seeds – Non-GMO Heirloom

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. Growing guide: New to this variety? Read our full guide, How to Grow Kohlrabi From Seed , for step by step sowing, spacing, and harvest tips.