Flavor profile
Taste & aroma
Sweet, fresh, tender - the most tender part that is eaten raw. Subtle, grassy aroma.
the tenderest part, which is eaten raw. No bitterness, no sharpness, no cabbage aftertaste
Thin, grassy, almost neutral. Does not give a characteristic cabbage smell even when slicing.
A crisp, juicy stem — especially pronounced in the purple variety — and a soft, tender leaf. The stem is the tastiest and most spectacular part of the crop
Ripening and optimal harvest time
The cotyledons open, the taste is the most tender and sweetest.
Optimum: the stem has gained color, the cotyledons are bright, crunch and juiciness are at their peak.
The first real leaf appears, the stem becomes woody from below, the taste becomes "cabbage-like".
Why flavor may vary batch to batch
The purple color of the stem and veins - anthocyanins - are synthesized under the influence of bright lighting. With powerful phytolamps and a cool temperature (+16...+20°C), the color is rich and bright. In low light or warm (+24°C and above) — pale pink or almost green. This is a purely visual difference, it does not affect the taste.
Culinary use
How to use
Kohlrabi is a great culinary accent. Add fresh at the end of cooking or directly on the plate.
Coleslaw of a new generation
kohlrabi + carrot + apple + yogurt dressing — a sweeter and fresher version of the classic salad
Bowl with egg dishes
poached eggs or scramble + kohlrabi + avocado - a purple stem on a yellow background looks impressive
Tuna or chicken sandwich
a layer of kohlrabi between the toast and the filling is crunchy without too much flavor
Smoothies
banana + apple + a handful of kohlrabi - sweet greens are not felt, but enrich the drink
Side dish for fish
kohlrabi + olive oil + salt + lemon. Simple and delicate
Salad with orange
kohlrabi + orange segments + pine nuts + honey-mustard dressing — purple-orange contrast
Perfect pairings
The sweetness of the greens goes well with the light acidity of the sour milk sauce
An alternative to lemon or cucumber as a fresh accent
The sweet taste of kohlrabi does not spoil fruit cocktails - it "hides" and gives a vitamin charge without a vegetable aftertaste
- Do not subject to heat treatment - the crunch disappears from heating and the smell of cabbage appears
- Do not combine with very sharp flavors (garlic, hot paprika) - the delicate sweet taste of kohlrabi is simply lost
- Do not cut after the appearance of a real leaf - the stem is already woody and the taste changes noticeably
Home storage
How to store
Kohlrabi keeps longer than most microgreens. Follow simple rules to keep it fresh for up to 14 days.
Refrigerator +4...+6°C. Kohlrabi is one of the hardiest microcultures. The term in the tray is up to 14 days.
Place in an open container or plate, cover with a damp paper towel. Don't seal — without air, greens yellow faster.
Don't wash until ready to eat. Wet greens spoil much faster. Rinse just before serving.
Pro tip: Kohlrabi is one of the easiest microcultures. Great for selling cut with a week or two of stock.
Nutrients & health
Benefits & composition
Kohlrabi is valued for its rich vitamin-mineral composition and bioactive compounds typical of microgreens.
Like most microgreens, kohlrabi contains a concentrated amount of nutrients relative to its weight — many times more than the mature plant.
| Protein | 2.8 g — building material for cells |
|---|---|
| Calories | ~30 kcal |
| Vitamins | C, K, A |
| Minerals | Calcium, Potassium, Magnesium |
- If you have a sensitive stomach or are prone to discomfort from raw vegetables, start with a small amount; cruciferous vegetables in large portions can sometimes increase discomfort
- People taking blood thinners — because of the vitamin K content, should stick to a moderate amount and consult a doctor
- With diseases of the thyroid gland - cruciferous vegetables in large quantities in raw form can be relevant; for specific purposes, check with your doctor
This information is general in nature and is not medical advice. Composition data: USDA FoodData Central.
Worth knowing
Vitamin C
is contained in kohlrabi in a noticeable concentration - young sprouts are traditionally richer in this vitamin than an adult vegetable. A vegetable source of vitamin C for those looking for variety in their diet.
Anthocyanins
in the purple variety, there are pigments that give the stem a characteristic color and are traditionally considered antioxidants.
Glucosinolates
a class of antioxidants specific to cruciferous plants. The concentration in young sprouts is higher than in an adult plant.
Vitamin K
is found in leafy greens and is traditionally associated with the support of blood vessels and bone tissue.
Similar crops
Similar by taste microgreens
If you are looking to complement or replace Kohlrabi:
Kohlrabi: how to grow — step-by-step guide
Growing parameters, agronomy, common mistakesGrowing parameters
Small, round, dark brown
Step-by-step guide
Seed preparation
The seeds are small, without soaking. Sow dry.
The most popular variety for microgreens — Violet Vienna (purple stem, green cotyledons with purple veins). Green varieties of kohlrabi give a less expressive color - for commercial cultivation, the purple variety is much more interesting.
Sowing
- Moisten the substrate evenly
- Sprinkle 2 g seeds evenly - with a small rate, each seed is important
- Spray liberally from a spray bottle
- Press lightly with the palm of your hand
The norm of 2 g gives the plants more space than the standard 4-5 g for cabbages. This is fundamental: with denser sowing, the stems compete for light and remain thin and pale. It is the sparse sowing and powerful lighting that give the thick, bright purple stem, for which you pay more.
Clamp — 1–2 kg
Clamping is mandatory - it helps the root to grow quickly into the substrate and ensures straight vertical stems. Without clamping, the stairs "dance" and fall.
- Empty tray on top + 1–2 kg evenly
- Keep the entire period of darkness
Darkness (Blackout) — 3–4 days
What is normal:
- Thick white fluff on the roots for 2-3 days — root hairs, not mold. They are especially abundant in kohlrabi. They dry up in the light and disappear
- Friendly level stairs already on the 2nd day
What is NOT normal:
- Black or green mold with an unpleasant smell on the stems is real mold, not root fluff
- Decay of the base of the stem → waterlogging. Reduce watering, ventilate
Watering: usually not needed. When drying - the lower one through the pallet.
Vegetation in the light — 5–7 days
Lighting is a key parameter for color:
- LED phytolamps: 16–18 hours a day
- The brighter the light, the more intense the purple color
- In low light, the stem remains pale pink or green — the marketable appearance is lost
Temperature: +18...+20°C is optimal for saturated color. At higher temperatures (+24°C and above), anthocyanins are synthesized less, the color fades.
Watering: 1 time a day, lower through the pallet. Kohlrabi likes moisture, but not "swamp" — it is prone to black leg when overwatered, especially on a coconut substrate.
Ventilation: daily ventilation. As with all crucifers in dense planting, there is a risk of mold in stagnant air.
Do you want the most saturated purple? 2 days before collection, move the tray to a cooler place (+14...+16°C). Temperature stress increases anthocyanin synthesis—the same trick as for Red Russian kale.
Watering
- Water it 1-2 times a day (in the morning - necessarily, in the evening - if necessary)
- Lower watering is better; the upper is permissible carefully
- Kohlrabi grows more slowly than broccoli - water sparingly
- A sign of lack: the leaves curl slightly and fade → pour through the pan
Storage
| Uncut in tray | Fridge +4...+6°C | up to 3 weeks |
|---|---|---|
| Cut in container | Refrigerator | up to 7 days |
| Room temperature | 1–2 days |
Harvest
- Cotyledons are fully opened and bright
- The stem has acquired a purple color and looks juicy
- Height 6–8 cm
Under the root - the stem is the tastiest and most spectacular part, cut as low as possible.
Immediately before use or sale.
Seasonal adjustments
- Color: at a temperature above +24°C, anthocyanins are synthesized more weakly — the purple shade will be paler
- Height: accelerates, the cycle can be shortened by 1-2 days - check readiness more often
- Collection: cut a little earlier, while the stem is still juicy
- Ventilation: in the heat, a dense carpet gets moldy faster - increase ventilation
- Watering: water less often, in the evening - the moist substrate overheats in the heat
- Color: the best season for kohlrabi — anthocyanins are maximally saturated when cool
- Cycle: can be extended by 1-2 days - do not rush to cut
- Temperature reception: 2 days before harvesting, keep at +14...+16°C — gives the brightest purple color
Water pH and EC
Optimum range for kohlrabi: 6.0–6.8. Like cabbage, kohlrabi prefers a slightly acidic environment. At a pH above 7.2, the assimilation of trace elements may decrease. Normal tap water is fine.
Optimal range: 1.2–1.8 mS/cm. Kohlrabi is moderately demanding on nutrition. In substrate cultivation, EC is not critical. With hydroponics, follow the range for even growth.
Experienced grower tips
The purple stem is the main selling point
Show a live tray or photo - the bright purple color sells itself without any description. Invest in lighting and cool temperatures — it pays off.
Temperature stress 2 days before harvesting
+14...+16°C for the final 2 days — noticeably strengthens the color. No special equipment is required: simply move the tray to the floor or to a cooler part of the room.
Kohlrabi + broccoli is a classic premium mix
The same agricultural technology, readiness at the same time. The purple stalk of kohlrabi and green broccoli look spectacular together and complement each other in composition.
Cut to the root
The stem is the most valuable part of kohlrabi. The cut as low as possible gives more product and preserves all the decorative and taste effect.
Agronomy notes and common mistakes
- Sowing: No soaking. High density. Kohlrabi germinates evenly and gives a dense carpet.
- Clamp: Light (0.5 kg), 1 day.
- Temperature: +16...+20°C. Cool conditions give more tender and tasty microgreens.
- Watering: 1-2 times a day. Similar to broccoli in terms of water needs.
- Ventilation: Important: crucifers without ventilation are prone to fungal lesions.
- Weak lighting → Pale pink or green stem instead of purple → Powerful phytolamps, maximum intensity
- Cultivation at +24°C and above → Pale color, thin stem → Keep at +18...+20°C
- The sowing rate is above 2 g → Thin pale stems due to competition → Strictly 2 g space for each plant
- Overflow → Black leg, especially on coconut → Moderate bottom watering, good ventilation
- Panic due to root fluff → They throw out the tray, considering it to be mold → White fluff is the norm for cruciferous plants
- Late cut → The stem becomes woody, a real leaf appears → Cut when the cotyledons are open and the color is bright
Variety selection
Kohlrabi is green
Delica, Mave, Suprema
Standard selection. Light sweet-cabbage taste, even germination.
Kohlrabi is purple
Vienna Purple, Azure Star
Decorative purple stem with identical taste. An interesting option for restaurant serving.
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