Kohlrabi Purple Vienna organic seeds

Purple Vienna Kohlrabi is a little marvel offered in the form of AB-certified seeds. It is an old variety of kohlrabi recognizable by its beautiful purple colour and its deliciously mild and sweet hazelnut flavour. Highly appreciated in organic farming, it is easy to grow and versatile in the kitchen! Its growth is particularly fast. It can be sown from February to April for summer harvests, or from July to August to enjoy in the autumn.

Once somewhat forgotten, as it was overconsumed during the war, Kohlrabi, like Jerusalem artichokes and swede, is an old vegetable that is slowly reappearing on our plates. And it's a good thing because this somewhat forgotten Kohlrabi is full of qualities, both in taste and nutrition.

Kohlrabi bears the Latin name Brassica oleracea and belongs to the large family of Brassicaceae (formerly Crucifers). Originating from Europe, it is a vegetable plant whose swollen stem at ground level forms a ball of varying diameter, adorned with large leaves arranged in rosettes.

Organic Purple Vienna Kohlrabi is a compact, low plant with upright foliage, composed of slightly lobed, bluish-green leaves, often covered with a fine bloom (a kind of protective waxy layer). What catches the eye is its bulb which forms a slightly flattened sphere. Its colour is a beautiful deep purple, sometimes nuanced with purplish highlights, contrasting with the white base of its leaves. The flesh of the bulb, hidden under this coloured skin, is a pristine white, tender, juicy, and very crunchy. Its texture is firm but non-fibrous when harvested young, with a sweet and nutty flavour reminiscent of a subtle blend of cabbage and hazelnut. The size of the bulb generally varies between 6 and 10 cm in diameter.

In the kitchen, this kohlrabi is extremely versatile: delicious raw, grated in a salad with a drizzle of lemon, or cooked in mash, gratin, or soup. A tasty and practical vegetable, a pleasure for the vegetable garden and the table! The leaves are also edible and can be used in soups, just like radish leaves.

From a dietary point of view, it is remarkable: low in calories and very rich in vitamins C and B3, it also contains plenty of fibre and minerals like calcium.

In the vegetable garden, growing Kohlrabi is quite easy. It thrives in full sun or partial shade, it is less demanding than most cabbages, but still requires good manure and regular moisture.

Harvest: it is usually harvested from July to early November (on average 75 days after sowing), depending on needs, by simple pulling.

Storage: Kohlrabi keeps quite well in a root cellar or cellar and can be stored for several days in the refrigerator. It also freezes very well after being blanched for 5 minutes in salted boiling water.

Gardener's tip: To limit watering, we recommend, when the plants are well developed, mulching the soil with thin successive layers of grass clippings, ideally mixed with dead leaves. This protection, which keeps the soil moist, also reduces weeding.