Purple Vienna Kohlrabi adds purple color and crisp, mild flavor to the cool-season garden. Harvest the swollen stems at about 2–2½ inches across for tender texture and a gentle turnip-cabbage flavor. Slice them raw into slaws or roast, steam, and sauté them for a garden-fresh side dish. This listing is for 1,000 non-GMO, heirloom seeds.

Growing a Doomsday Garden by David Schulze

Germination Rate: 85%. Test Date: 8/25. WILL.

Texas Minimum Germination Rate: 75%

Why Choose Purple Vienna Kohlrabi?

• Purple garden color: Violet-toned swollen stems bring a splash of color to edible beds.
• Tender young harvest: Pick at about 2–2½ inches across for a crisp, mild bite.
• Versatile in the kitchen: Enjoy peeled stems raw in slaws or cooked in soups, stir-fries, and roasts.
• Cool-season crop: Plan a spring or fall planting to suit your local conditions.

Planting Tips for Success

• Sow: Plant in a cool-season window in spring or late summer, following local planting dates and packet directions.
• Site and soil: Choose sun and well-drained soil enriched with compost; in warmer areas, afternoon shade can ease heat stress.
• Thin: Give seedlings room for the swollen stems to develop and air to circulate.
• Water: Keep moisture even as stems swell; mulch lightly to conserve moisture and suppress weeds.
• Feed: Apply a balanced vegetable fertilizer according to its label, avoiding excess nitrogen that favors leaves.
• Support: Staking is generally unnecessary; keep the bed weeded and avoid disturbing shallow roots.
• Harvest: Cut swollen stems at about 2–2½ inches across, before they become tough; harvest leaves sparingly if desired.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Support a veteran-owned seed company supplying gardeners since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Seed Integrity Pledge: Our commitment to responsible seed stewardship.
• Vegetable Seed License: David's Garden Seeds® has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers customer service questions, usually within a few minutes.

Cooking Methods

• Raw: Peel and slice harvested young stems for crunchy slaws, salads, and crudités.
• Steamed: Cook slices until tender and finish with herbs and lemon.
• Stir-fried: Toss thin slices with other vegetables and cook until tender-crisp.
• Roasted: Season wedges and roast until browned at the edges.
• Greens: Wash and cook tender harvested leaves as you would other brassica greens.

Order Purple Vienna Kohlrabi Seeds Today

Grow crisp purple kohlrabi for salads, stir-fries, and roasted vegetable dishes.

Nutritional Information

Approximate nutrition for 1 cup of raw harvested kohlrabi, not the planting seeds. These general values are not a variety-specific analysis and may vary with growing conditions and serving size.

• Calories: Approximately 36
• Total Fat: Approximately 0.1 g
• Sodium: Approximately 27 mg
• Total Carbohydrate: Approximately 8.4 g
• Dietary Fiber: Approximately 4.9 g
• Total Sugars: Approximately 3.5 g
• Protein: Approximately 2.3 g
• Vitamin C: Approximately 93% Daily Value
• Potassium: Approximately 14% Daily Value
• Vitamin B6: Approximately 10% Daily Value

Nutrition is an approximate reference for harvested kohlrabi and is not a laboratory analysis of Purple Vienna.

Important Disclosures

• Variety Disclaimer: Size, color, flavor, maturity, and yield vary with climate, soil, moisture, and care.
• Seed Storage: Keep unused seeds cool and dry, away from direct sunlight.
• Planting Zones: Follow local spring and fall planting windows; protect young plants from severe heat or hard freezes.
• Food Safety: Wash harvested stems and leaves before eating.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Crunchy Purple Vienna Kohlrabi Apple Slaw

Use harvested kohlrabi stems, not the seeds in this packet. Serves 4. Prep: 20 minutes; chill: 15 minutes.

Ingredients:

• 2 medium Purple Vienna kohlrabi stems, leaves removed (about 3 cups shredded)
• 1 crisp apple, cored and cut into thin matchsticks
• 1 small carrot, shredded
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons chopped parsley, optional

Directions:

1. Wash the harvested kohlrabi, apple, and carrot. Trim and peel the tough outer skin from the kohlrabi, then grate the tender flesh or cut it into thin matchsticks.
2. In a large bowl, toss the kohlrabi, apple, and carrot. Whisk lemon juice, olive oil, honey or maple syrup, salt, and pepper in a small bowl.
3. Pour the dressing over the vegetables and toss well. Chill for 15 minutes, then taste and adjust seasoning. Sprinkle with parsley if using and serve cold.

Storage: Refrigerate leftovers promptly in a covered container and eat within 2 days for the best crunch.