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All Kohlrabi Seeds

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Kohlrabi has been said to have a cabbage or turnip taste, but is milder and more sweet.  It grows above ground, similar to that of a turnip.  The bulbs can be white, green or purple depending on variety. Direct-sow your seeds 4 to 6 weeks before the last frost in your growing zone; about ¼ inch deep, and 10 seeds per foot. You can start your seedlings indoors 6 to 8 weeks before the last frost as well. Transplant (see: Guide to Transplanting Your Seedlings) your seedlings when they are about 4 inches tall. Thin (see: Guide to Thinning Your Seedlings) to 5 inches apart in rows of 1 foot apart.  How to Grow Organic Kohlrabi from Seed >
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  • Kohlrabi - Delicatesse, Blue Kohlrabi - Delicatesse, Blue $4.25 $0.99

    Kohlrabi - Delicatesse, Blue

    Kohlrabi, Delicatesse (Blue) (100% Non-Hybrid/Non-GMO) This Kohlrabi variety produces extremely tender round bulbs. - Best to harvest when bulbs reach 4" across. - Well known for uniform size and disease resistance. - Kohlrabi looks like a turnip growing above-ground. Day to Maturity | 55-60 days Kohlrabi Seeds | Grow Kohlrabi in loose, average soil.  Direct-sow your seeds 4 to 6 weeks before the last frost in your growing zone; about ¼ inch deep, and 10 seeds per foot. Click here for complete Kohlrabi grow guide Additional Details Kohlrabi is one of the most commonly eaten vegetables in Kashmir Locally called monj, the vegetable is eaten along with the leaves (haakh). A Kashmiri household may have this on their dinner or lunch plates three to four times a week.

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  • Kohlrabi - Delicatesse, White Kohlrabi - Delicatesse, White $4.50 $0.99

    Kohlrabi - Delicatesse, White

    Kohlrabi, Delicatesse (White) (100% Heirloom/Non-Hybrid/Non-GMO) This Kohlrabi variety produces extremely tender round bulbs. - Kohlrabi looks like a turnip growing above-ground. - Best to harvest when bulbs reach 4" across. - Well known for uniform size and disease resistance. Day to Maturity | 55-60 days Kohlrabi Seeds | Grow Kohlrabi in loose, average soil.  Direct-sow your seeds 4 to 6 weeks before the last frost in your growing zone; about ¼ inch deep, and 10 seeds per foot. Click here for complete Kohlrabi grow guide Additional Detail Kohlrabi is one of the most commonly eaten vegetables in Kashmir Locally called monj, the vegetable is eaten along with the leaves (haakh). A Kashmiri household may have this on their dinner or lunch plates three to four times a week.

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  • Kohlrabi - Vienna, Purple Kohlrabi - Vienna, Purple $4.50 $0.99

    Kohlrabi - Vienna, Purple

    Kohlrabi, Purple Vienna (100% Heirloom/Non-Hybrid/Non-GMO) Popular home garden variety. - The skin is purplish and the flesh is greenish/white. - Kohlrabi looks like a turnip growing above-ground. - These are best enjoyed when they are 2 to 2½ inches in diameter! Day to Maturity | 55 days Kohlrabi Seeds | Grow Kohlrabi in loose, average soil.  Direct-sow your seeds 4 to 6 weeks before the last frost in your growing zone; about ¼ inch deep, and 10 seeds per foot. Click here for complete Kohlrabi grow guide Additional Details Kohlrabi is one of the most commonly eaten vegetables in Kashmir Locally called monj, the vegetable is eaten along with the leaves (haakh). A Kashmiri household may have this on their dinner or lunch plates three to four times a week.

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  • Kohlrabi - Vienna, White Kohlrabi - Vienna, White $4.50 $0.99

    Kohlrabi - Vienna, White

    Kohlrabi, Early White Vienna (100% Heirloom/Non-Hybrid/Non-GMO) Bulb is pale green with tender, white, crisp flesh. - Kohlrabi looks like a turnip growing above-ground. - Eat when bulbs are 2 inches in diameter. Day to Maturity | 65 days Kohlrabi Seeds | Grow Kohlrabi in loose, average soil.  Direct-sow your seeds 4 to 6 weeks before the last frost in your growing zone; about ¼ inch deep, and 10 seeds per foot.Click here for complete Kohlrabi grow guide Additional Details Kohlrabi is one of the most commonly eaten vegetables in Kashmir Locally called monj, the vegetable is eaten along with the leaves (haakh). A Kashmiri household may have this on their dinner or lunch plates three to four times a week.

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