Brassica oleracea var. gongylodes
Kohlrabi microgreens are the gentle surprise of the brassica family. ChefPax grows Early Purple Vienna Kohlrabi (Brassica oleracea var. gongylodes), a variety that develops beautiful deep purple cotyledons with consistent light exposure — one of the most visually striking greens in our lineup.
Seeded at 1.5 oz per 10×20 tray and harvested in 8–10 days when the purple cotyledons are fully developed, kohlrabi microgreens deliver a mild, sweet flavor that's distinctly more approachable than their radish and mustard brassica cousins. The subtle nutty undertone makes them exceptionally versatile — equally at home in a light Asian slaw as they are in a quick weekday salad.
In Austin's health-forward food community, kohlrabi microgreens have found their niche as the mild brassica that doesn't require strong flavors to balance it. Home cooks who want the nutritional density of a brassica microgreen without the assertiveness of radish or mustard often land on kohlrabi as their daily driver.
Kohlrabi microgreens taste mild and slightly sweet with a gentle nutty background — similar to the inner flesh of a raw kohlrabi bulb, but more delicate and tender. The flavor is subtle enough that it blends into most dishes without asserting itself, while still contributing a fresh, vegetable-forward note. The purple color adds visual interest that's hard to match with other mild greens.
Kohlrabi microgreens are rich in vitamin C, vitamin K, and folate — nutrients critical for immune function, bone health, and cellular DNA repair. As a brassica, they also contain glucosinolates in moderate concentrations. The purple pigment comes from anthocyanins, antioxidants studied extensively for cardiovascular and metabolic health benefits.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Keep your live kohlrabi tray in indirect light at room temperature. The purple color continues to intensify with ongoing light exposure after delivery — so a bright countertop spot (not direct harsh sun) actually improves color. Snip what you need and expect 5–7 days of peak freshness from a live tray.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
15 min
Colorful mixed greens salad topped with mild, sweet kohlrabi microgreens and a citrus vinaigrette.
12 min
Delicate tea sandwiches with cream cheese, cucumber, and fresh kohlrabi microgreens.
No — kohlrabi microgreens are harvested at 8–10 days old (cotyledon stage), before the plant has developed any of the kohlrabi bulb structure. The flavor is much milder and sweeter than mature kohlrabi greens, which can be more fibrous and peppery.
Slightly, if you toss heavily — the anthocyanins in the purple stems can tinge light-colored dressings pink. This isn't harmful, and many people find it adds visual appeal. For a cleaner presentation, add kohlrabi microgreens on top rather than tossing them in.
They're best raw — cooking mutes the mild flavor and causes the purple color to fade to grey-green. Use them as a finishing element after plating warm dishes, rather than adding during cooking.
