Purple Vienna

Purple Vienna is an ideal companion to White Vienna as it matures a little later. Producing a crop that is slightly more tender and with more flavour, it is low growing, reaching about 30cm  in height and matures quickly, progressing from sowing to harvesting in a couple of months.

By and large the hardiest cultivars are those with purple skins, sow from late February to the end of August for a continuous supply. Approximate weight is 150g. Purple Vienna has good standing ability for up to 30 days after maturity and is tolerant to cracking.

Kohlrabi is crisp with a delicate, sweet flavour and incredible crunch like a water chestnut. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. The outer skin peels off without much effort to uncover a dense white flesh.

The taste is difficult to describe, if you can imagine a cross between a pear, a turnip, and a potato; but with notes of cauliflower and celeriac. Either way, it’s delicious and I would wager that most people who try it will be surprised and really enjoy the taste.

In the kitchen, it’s great for slicing or shaving into a salad, shredding into coleslaw, stir-frying, or roasting. The leaves are quite a treat, too, slow cooked like you would other greens or sauté with garlic and olive oil.

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