Superschmelz is a German heirloom kohlrabi that shatters the myth that giant vegetables must sacrifice tenderness for size. This light green cultivar grows to truly epic proportions, reaching up to 14 inches across and weighing as much as 20 pounds, yet the flesh remains supple and buttery, never turning fibrous. Named after the town of Schmelz in Saarland where it originated, this champion-sized variety matures in 60 to 90 days and thrives in full sun with moderate water and rich soil. It's the largest kohlrabi variety available, rewarding gardeners with mammoth harvests that taste as tender as much smaller bulbs.
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This German heirloom achieves record-breaking size while maintaining a texture so tender and buttery it defies the typical trade-off between bulk and quality. At up to 14 inches across and 20 pounds, Superschmelz is a spectacle in the garden, yet it never becomes woody or fibrous even at enormous proportions. Growing it demands very rich soil and generous spacing, but the payoff is a kohlrabi that tastes as delicate as it is dramatically oversized.
Superschmelz is grown primarily for its enormous, tender bulb, which can be harvested at any stage from small to massive without losing its buttery texture. The light green flesh is eaten raw in salads, roasted whole or in chunks, steamed, or braised. Its capacity to grow to trophy size while remaining edible makes it particularly valued by gardeners seeking novelty harvests and home cooks looking to prepare dishes from a single, spectacular bulb.
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Start seeds indoors 4 to 6 weeks before the last spring frost at soil temperatures of 65 to 75 degrees Fahrenheit. Keep seedlings in bright light and harden off gradually before transplanting.
Transplant seedlings outdoors after the last frost, spacing them 12 inches apart in rich soil. Plant at the same depth they were growing in containers.
Direct sow seeds in the garden 4 to 6 weeks before the last frost, thinning seedlings to 12 inches apart once they have true leaves.
Superschmelz can be harvested at any size from small to massive, typically 60 to 90 days after planting. Bulbs remain tender and buttery even at enormous proportions; harvest when they reach your desired size by cutting them at soil level with a sharp knife. The light green color deepens slightly as the bulb matures, and you can evaluate readiness by gently pressing the bulb, which should feel firm yet supple.
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“Superschmelz traces its heritage to the town of Schmelz in Saarland, Germany, where it was developed as a kohlrabi of championship proportions. This heirloom represents generations of selection for both gigantic size and retained tenderness, a combination that most gardeners assumed impossible. The variety survived as a treasured German heirloom and was preserved through seed saving networks before being documented and offered by heirloom seed companies, allowing modern gardeners to experience the same mammoth harvests that German growers have enjoyed for generations.”