Purple Kohlrabi

DAYS TO SPROUT

DAYS TO
SPROUT

5-10 days

MATURES IN

MATURES
IN

45-55 days

TASTE IT FOR

TASTE IT
FOR

1 harvest

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Care & Harvest

💡Temperature: Purple Kohlrabi prefers cooler temperatures (60-70F).

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.

🥬 Harvest: 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.

Quick Facts

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.

USE

Enjoy fresh Purple Kohlrabi in vegetable crudités, salads, or slaws, or try it stir-fried or roasted. While it’s best to enjoy the leaves within 1-3 days of harvest, you can store the bulb for weeks in the refrigerator.

Harvest to Plate Recipe

How To Cook Purple Kohlrabi

Kohlrabi Slaw with Cilantro, Jalapeño, and Citrus Dressing

INGREDIENTS

Slaw:⁠
-2 cups Purple Kohlrabi (cut into matchsticks) ⁠
-2 tablespoons chopped Cilantro⁠
-Piece of a Jalapeno – minced (less than a half of one pepper is more than enough)⁠
-2 tablespoons chopped bunching onions ⁠
-Orange zest from half an orange (plus juice)⁠
-Lime zest from half a lime (plus juice)⁠
⠀⁠
Dressing:⁠
-2 tablespoons olive oil⁠
-Juice from the other orange half⁠
-Juice from the other lime half⁠
-2 tablespoons honey (or agave syrup)⁠
-1 tablespoon vinegar⁠
-Pinch of salt⁠