Giant Kohlrabi
Superschmelz Kohlrabi is a curious brassica that's experiencing a remarkable comeback after decades of obscurity. This cultivar produces a crisp, mildly sweet bulb with a subtle hint of apple, a flavor that works equally well raw in salads or cooked into tender, buttery dishes. Maturing in 70 days from transplant, this variety thrives in full sun with consistent moisture and rich soil (pH 6.0-7.5), rewarding gardeners with tender, fiber-packed harvests that deliver impressive amounts of vitamins C and B6, copper, potassium, and manganese.
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What makes Superschmelz special is its exceptional tenderness and mild sweetness compared to other kohlrabi varieties, especially when harvested at the recommended 2-4 inch diameter. Unlike many brassicas that turn woody and bitter as they enlarge, fall-grown Superschmelz remains delicate and sweet even with size, making it forgiving for gardeners who miss the perfect harvest window. The subtle apple-like character and crisp texture invite both raw consumption and creative cooking, while the 70-day maturity allows for successive plantings every 2-3 weeks to extend your harvest throughout the season.
Superschmelz's tender bulb is enjoyed both raw and cooked. Slice it thin for fresh salads where its crisp texture and mild sweetness shine, or roast, steam, and sauté it as a delicate side dish. The bulb can also be thinly sliced for quick stir-fries or braised until silky. Because it resists becoming woody even when larger, fall-grown Superschmelz is particularly forgiving for cooks who prefer a more substantial bulb without sacrificing tenderness.
Start seeds indoors 4-6 weeks before your last spring frost, sowing at a depth of approximately 1/4 inch. Transplant seedlings outdoors once they've developed true leaves and soil has warmed to at least 50°F.
Transplant hardened-off seedlings into the garden after the last frost date, spacing them 1 inch apart in rows 12 inches apart. Days to maturity (70 days) are calculated from the transplant date.
Direct sow seeds outdoors in early spring or mid-to-late summer for fall harvest, avoiding May and June sowings which result in bolting and woody texture.
Harvest Superschmelz when the bulb reaches 2-4 inches in diameter for optimal tenderness and sweetness. Use a clean, sharp knife to cut the root off at ground level. Spring-sown kohlrabi should be harvested at the smaller end of this range before warm weather arrives, while fall-grown bulbs are less prone to becoming woody and bitter and can be allowed to reach the larger size without losing quality. For a continuous supply, plan successive plantings every 2-3 weeks.
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“Kohlrabi was once a common vegetable across Europe and America, deeply embedded in home gardens and regional cuisines. Superschmelz represents a rediscovery of this nearly forgotten crop by contemporary gardeners and seed companies eager to restore lost varieties to cultivation. The recent revival reflects a broader movement to reclaim heirloom and traditional vegetables that had fallen out of commercial favor, bringing Superschmelz back to tables where it had largely disappeared.”