Our purple and green-skinned Kohlrabi Duo makes a pretty picture in garden beds. Both colors are extra fancy hybrids; fast-growing, vigorous Dutch selections that quickly form crispy round bulbs with thin skins and crunchy, sweet, white flesh that doesn’t get tough or pithy. Eat them peeled and sliced thin for healthy low-calorie snacks, use for crispy slaw, or cook for savory side dishes. After harvest, Kohlrabi stores well in the fridge extending its usefulness in the kitchen.
Equal parts: Kolibri F1 and Kongo F1 kohlrabi
Seed Count: 60 - 65 / Weight: 0.3 g
| Plant In |
Sun/Shade |
Sow Seeds |
Days to Germinate |
Days to Harvest |
| Cold winters: April-May Mild Winters: Feb.-April |
Full Sun |
1 in. apart 1/2 in. deep |
5 - 8 days |
Approx. 60 - 65 |
TO START SEEDS DIRECTLY IN THE GARDEN
In early spring, as soon as ground can be worked, plant in well-drained, fertile soil in full sun. Sow seeds 1 in. apart in rows 6 to 8 in. apart. Cover 1/2 in. deep and keep soil evenly moist for good germination. When seedlings are 3 in. tall, thin to stand 4 to 6 in. apart, ensuring that the bulbs have enough room to grow rapidly. Sow again in late summer for another crop.
TO START EARLY INDOORS
Start seeds 4 to 5 weeks before the last spring frost. Sow 1 in. apart in a container of seed starting mix, cover 1/2 in. deep and keep evenly moist. Provide a strong light source until ready to plant out. When 3 in. tall, transplant seedlings 4 to 6 in. apart into rich , well-drained soil in full sun.
GROWING & HARVEST
Plant in rich fertile soil. Fertilize regularly and water consistently to ensure the steady growth that produces the best tasting, sweetest kohlrabi. Harvest when bulbs are about 2 in. in diameter. Peel, slice and enjoy their crisp flesh raw or cook and serve mashed with butter, in soup or with a cream sauce.
