Kohlrabi 'White Vienna'
Brassica oleracea (Gongylodes Group) 'White Vienna'
Also known as
Kohlrabi, Knolkool, Kohlrabi 'Green Vienna'
6 months to reach maturity
This plant has no fragrance
Kohlrabi 'White Vienna' Overview
White Vienna produces a huge light-green bulb with a smooth skin. The flesh is white and tender with a mild sweet turnip-like taste. Often used in stir-fries, soups and stews, or enjoyed crisp and fresh.
Common problems with Kohlrabi 'White Vienna'
Collars around the stems, or floating row covers will keep pests such as cabbageworms and cabbage loopers at bay. Birds can also damage young plants - net crops to protect young plants.
Kohlrabi 'White Vienna' Companion Plants
Beetroot, cucumber, mint, onion, oregano, sage, chives and thyme
How to harvest Kohlrabi 'White Vienna'
Harvest when young (within 8 - 10 weeks) from Summer through until late Autumn. Cut from the base of the plant and remove the swollen stem. Cut the leafy tops off and discard them. Two distinct fibrous layers surround the stems. These are peeled away, revealing the more palatable inner heart that can be eaten raw or cooked. The leaves can also be harvested and eaten like collard greens and kale. To collect seeds, leave a plant to overwinter and produce a flower stem in its second year.
How to propagate Kohlrabi 'White Vienna'
Direct sow 1cm (0.5") deep, in rows 30cm (12") apart. Thin seedlings when the first true leaves appear or they are 2.5cm (1"). In cooler areas, seeds can be sown into modules undercover and planted out once the ground has warmed up. Space plants 15cm (6") apart. Make sowings every 3 weeks throughout the growing seasons to ensure a continuous crop.
Special features of Kohlrabi 'White Vienna'
Crop in different locations each year to help prevent the build-up of P&D's Grow with other Brassicas the year after legumes and follow with potatoes.
Other uses of Kohlrabi 'White Vienna'
Stems and leaves are used raw or cooked.