Purple and White Vienna Kohlrabi

source: MIgardener

Kohlrabi was first recorded around 1554 in Italy when the botanist Matthiolus spoke of the veggie as “having come lately into Italy.” Its name, however, translates to “cabbage turnip” in German and derives from idea that it may be a cross between cabbage and rape, and, like most heirlooms, came with immigrants to the U.S. The Purple Vienna, also known as Di Vienna Violetto, predates 1860 and is presumably from Austria. This old heirloom variety has purple skin covering a faintly greenish-white flesh that has superb flavor. The tops are small, and the leaves are both colorful and edible. Just treat them like you would kale. Harvest the attractive purple kohlrabi's at 2½" in diameter for the finest texture. You can direct sow in early spring for a summer harvest, or in August to harvest in the cool weather of the fall and winter. This is the most economical kohlrabi to use for microgreens, and their flavor is exceptional.

Read more at Gardening Know How: Learn About Purple Vienna Kohlrabi Plants   https://blog.gardeningknowhow.com/tbt/early-purple-vienna-kohlrabi/

source: MIgardner

White Vienna Kohlrabi is similar to Purple Vienna Kohlrabi, but with light green bulbs and green leaves. Give kohlrabi leaves a rinse and eat them raw in a salad, or cook them as you would any other leafy green