Early White Vienna Kohlrabi is a dwarf heirloom with short tops and medium stems.
Bulbs have crisp, white, tender flesh with a very mild, turnip-cabbage taste. The young leaves are mild flavored as well, making a good addition to salads.
Kohlrabi is a cool season crop, so plant early in Spring or later in the Summer for a great Fall taste. After peeling, kohlrabi can be eaten fresh and raw in your salad, grated into a coleslaw, creamed or frozen. When cooking, use a gentle heat and less time to retain its mild flavor.
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