KOHLRABI ‘White Vienna’ Vegetable
Botanical name: Brassica oleracea var. gongylodes
White Vienna kohlrabi is a unique vegetable with a mild, sweet flavor and crisp texture. It is harvested for its swollen stem, which is commonly eaten raw or cooked. White Vienna kohlrabi is rich in vitamins C and B6, as well as potassium and fiber, making it a nutritious addition to salads, slaws, and stir-fries.
Plant Type:
- Cool season biennial, frost tolerant
- Plant Height: Varies, typically up to 30 cm
Germination:
- Germinate best between 15 – 20°C soil temperature
- Temperate: Late summer for autumn harvest
- Subtropical: Autumn for winter harvest
- Tropical: Autumn for winter harvest
- Arid: Early spring or late summer – sow in a cooler period to avoid heat stress
- Cool Climate: Spring or early autumn – avoid extreme temperatures
Sow When:
- Depth: Sow seeds 1 cm deep
- Position: Full sun to partial shade
- Sow Where: Directly into well-drained soil; keep soil consistently moist until germination occurs
Soil Type:
- Details: Fertile, well-drained soil with a pH of 6.0 – 7.0
Rows:
- Spacing: Plant seedlings 20 – 30 cm apart in rows spaced 30 – 45 cm apart
Details:
- Days to harvest: 55 – 65 days
