White Vienna Kohlrabi brings crisp texture and mild turnip-cabbage flavor to a cool-season garden. Harvest its pale, swollen stems young for a tender bite; peel and slice them into a crunchy salad, or steam, sauté, roast, and stir-fry them. The existing listing describes White Vienna as earlier and more delicate than Purple Vienna. This listing is for 1,000 non-GMO, heirloom seeds.

Growing a Doomsday Garden by David Schulze

Germination Rate: 85%. Test Date: 6/26. WILL.

Texas Minimum Germination Rate: 75%

Why Choose White Vienna Kohlrabi?

• Light, tender harvest: Young pale stems add crisp texture to fresh or cooked dishes.
• Mild flavor: Enjoy its gentle brassica taste in slaws, soups, and roasts.
• Earlier harvest: The existing listing describes White Vienna as maturing earlier than Purple Vienna.
• Cool-season versatility: Plan spring or fall sowings for 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 space for the swollen stems to develop without crowding.
• Water: Keep moisture even while stems form; mulch lightly to conserve moisture and reduce weeds.
• Feed: Use a balanced vegetable fertilizer according to its label, without excess nitrogen that favors foliage.
• Support: Staking is generally unnecessary; keep the bed weeded and avoid disturbing shallow roots.
• Harvest: Cut stems while young and tender, before they become oversized or woody. Remove damaged leaves.
• Succession sow: Plant small batches at intervals suited to your climate for a steadier harvest.

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 crisp salads and crudités.
• Steamed: Cook slices until tender, then finish with herbs and lemon.
• Stir-fried: Add thin slices to a hot pan with carrots, greens, or onions.
• Roasted: Toss wedges with oil and seasonings and roast until tender with browned edges.
• Soups: Simmer diced stems in vegetable soup for mild flavor and texture.
• Leaves: Wash and cook tender harvested leaves like other brassica greens.

Order White Vienna Kohlrabi Seeds Today

Grow tender White Vienna 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 White Vienna.

Important Disclosures

• Variety Disclaimer: Size, 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: Garlic-Herb Roasted White Vienna Kohlrabi

Use harvested White Vienna kohlrabi stems, not the seeds in this packet. Serves 4. Prep: 15 minutes; cook: about 25 minutes.

Ingredients:

• 1½ pounds harvested White Vienna kohlrabi stems, leaves removed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley, optional

Directions:

1. Heat the oven to 425°F. Wash and trim the kohlrabi. Peel off the tough outer layer, then cut the tender flesh into evenly sized wedges or cubes and pat dry.
2. Toss with olive oil, salt, pepper, and thyme. Spread in one layer on a baking sheet.
3. Roast for 20–25 minutes, turning once, until tender and lightly browned. In the last 2 minutes, toss with minced garlic and return to the oven so the garlic softens without burning.
4. Transfer to a serving dish, toss with lemon juice, garnish with parsley if using, and serve warm.

Storage: Refrigerate leftovers promptly in a covered container and eat within 3–4 days.