Purple Kohlrabi
Purple Kohlrabi is entirely edible (including the purple-veined leaves) with an enlarged stem that resembles a turnip growing above the yCube. Underneath its purple skin, Purple Kohlrabi’s flesh is white and crunchy with a sweet and peppery cabbage flavor. Purple Kohlrabi is a superfood with high levels of vitamin C, potassium, and fiber. The purple in this variety comes from a pigment called anthocyanin, which is an antioxidant.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Vegetables
5-10
Harvest
Purple Kohlrabi prefers cooler temperatures (60-70F).
Check the roots monthly and trim any that are brown or extending past the yPod.
To harvest Purple Kohlrabi, wait until the bulb is 3-4 inches in diameter before snipping it at the base of the stem. You can harvest the leaves separately from the bulb, but be careful not to cut more than ⅓ of the leaves to ensure the bulb continues to grow.
Origin
Kohlrabi is native to northern Europe. By the late 16th century, it had become popular across all of Europe, the Mediterranean, and other parts of the world. The first record of Kohlrabi in the U.S. is from 1806. While completely different in appearance, vegetables like Kohlrabi and Brussels sprouts are both descendants of wild cabbage.
Qualities
Purple Kohlrabi is entirely edible (including the purple-veined leaves) with an enlarged stem that resembles a turnip growing above the yCube. Underneath its purple skin, Purple Kohlrabi’s flesh is white and crunchy with a sweet and peppery cabbage flavor. Purple Kohlrabi is a superfood with high levels of vitamin C, potassium, and fiber. The purple in this variety comes from a pigment called anthocyanin, which is an antioxidant.