Blauer Speck Kohlrabi is a stunning German heirloom that brings both visual drama and exceptional flavor to the garden. Its violet-blue frosted bulbs grow to a compact 2-3 inches and mature in just 70 days, making it remarkably fast for a storage vegetable. The name translates to 'Blue Bacon Kohlrabi,' a nod to the hypnotic blue color and buttery, fine-grained stems that gardeners have treasured since its introduction in 1914. This frost-hardy cultivar thrives in moderate conditions and stores exceptionally well, qualities that made it invaluable before modern refrigeration and still make it practical today.
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Moderate
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Moderate
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The moment you harvest a Blauer Speck kohlrabi, you understand why German farmers held onto this variety for over a century. Those violet-blue globes with their flattened, elegant stems are as beautiful as they are delicious, with a buttery texture that sets them apart from common green varieties. It's a genuinely quick-maturing heirloom that doesn't demand fussy care, yet it rewards attention with bulbs that store for months. The fine-grained flesh and remarkable keeping ability make this as useful in the kitchen as it is stunning in the garden.
Kohlrabi stems are tender and mild when cooked, with a texture somewhere between cabbage and turnip. Blauer Speck is eaten fresh, sliced thinly in salads when young, or cooked in soups, stews, and braises where its buttery flavor shines. The leaves are also edible, similar to kale, and can be prepared as greens. Its exceptional storage life makes it valuable for preserving the harvest; stored bulbs can be used well into winter.
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Start seeds indoors 4-6 weeks before your last spring frost in a seed-starting mix kept moist and warm. Germination occurs best between 65 and 75 degrees Fahrenheit. Transplant seedlings outdoors once they have 2-3 true leaves.
Harden off seedlings over 7-10 days before transplanting to the garden after your last spring frost. Plant at the same depth they were growing in containers, spacing them 12 inches apart in full sun. Alternatively, plant in late summer (approximately 80-90 days before your first fall frost) for a cool-season fall harvest.
Direct sow seeds outdoors in spring after the last frost date, or in late summer for a fall crop. Sow seeds 1/4 inch deep and thin seedlings to 12 inches apart once they have developed true leaves.
Harvest kohlrabi bulbs when they reach 2-3 inches in diameter, typically 70 days from sowing. At this size, the flesh is most tender and flavorful. You can harvest a bit smaller for extra tenderness or wait slightly larger if you prefer; the bulbs remain edible well beyond their prime size but become tougher and more fibrous. Cut bulbs from the plant at soil level with a sharp knife, leaving the roots in the ground. Leave the leaves attached if you plan to use them fresh, or trim them off before storage.
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“Blauer Speck Kohlrabi originated in Germany and was formally introduced in 1914, arriving as the commercial variety of choice for farmers who needed reliable storage crops in the pre-refrigeration era. The name itself tells the story of its purpose: 'blauer' (blue) for its distinctive color, and 'speck' (bacon), a reference both to the marbled blue tones and to the fatty, rich flavor of its stems. This old German heirloom was valued not for novelty but for survival; its exceptional storage life meant a farmer could plant it once and harvest food throughout the winter months. The fact that gardeners and seed savers continue to grow it today speaks to its genuine utility and flavor.”