Purple Kohlrabi Sprouts offer a fast, frost-hardy way to grow this colorful brassica microgreen in just 6-8 days. These tiny purple shoots deliver the mild, slightly sweet character of kohlrabi at its most tender stage, ready to harvest before the bulb even begins to form. Sown densely and cut at the cotyledon stage, they're one of the quickest vegetables you can grow from seed, thriving in moderate moisture and cool temperatures between 65-75°F at germination.
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Moderate
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Moderate
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At 6-8 days to harvest, Purple Kohlrabi Sprouts are among the speediest crops a gardener can grow. Unlike the bulbous mature kohlrabi that takes weeks, these sprouts are harvested at the microgreen stage, delivering tender purple shoots with the characteristic mild flavor of the variety in minimal time. Their frost-hardy nature means they tolerate cool conditions that would stress other tender seedlings, and their compact growing habit fits easily into small spaces or containers.
Purple Kohlrabi Sprouts are used as a microgreen harvest, cut at the cotyledon or early true-leaf stage and added to salads, sandwich garnishes, and composed plates where their purple color and mild kohlrabi flavor add visual interest and nutritional density. They're popular in farm-to-table cuisine and home kitchen gardens where quick turnover crops fit into rotation systems.
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Sow seeds densely on moist seedling mix or sprouting medium at 65-75°F. Keep soil consistently moist and provide bright light once germination begins. Sprouts are ready to cut at 6-8 days.
Direct sow densely on prepared seedling medium or sprouting trays at soil temperature 65-75°F for fastest germination and growth.
Harvest Purple Kohlrabi Sprouts at 6-8 days by cutting just above the soil line with clean scissors or a sharp knife once the cotyledons have fully expanded and the first true leaves are beginning to emerge. At this stage, the sprouts will be tender and mild. Cut in the morning after any moisture has dried from the leaves for the longest shelf life.
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