Quickstar Kohlrabi is an F1 hybrid bred for impatience. At just 37 days from transplant to harvest, it's one of the fastest kohlrabi varieties available, delivering tender, sweet bulbs when you need them. This bush-type plant thrives in cool weather and prefers the mild seasons of spring and fall, though northern gardeners can push it through summer with consistent moisture. Harvest the crisp, golf-ball-sized stems at 2-3 inches in diameter for peak tenderness and flavor.
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The real draw here is speed: 37 days from transplant means you can succession-plant every few weeks and have a continuous supply of young, tender kohlrabi throughout the season. Because it matures so quickly, Quickstar reaches that sweet spot before the bulbs become woody or fibrous, a common problem with slower varieties. The compact, bushy habit keeps plants tidy in beds and containers alike, and the rapid growth cycle makes it forgiving for gardeners learning to time their harvests.
The tender young bulbs are best eaten fresh and raw, sliced thin into salads where their crisp, mild sweetness shines. They're also excellent roasted whole or quartered when kept small, and the leaves are entirely edible when harvested at the same stage. Its speed and reliability make it a kitchen-garden staple for cooks who want a steady supply of this sometimes-overlooked brassica.
No timeline data available yet for this variety.
Sow 3-4 seeds per inch in open flats or 2 seeds per cell in cell flats, thinning to 1 plant per cell. Start seed 4-6 weeks before your transplant date for earliest crops.
Transplant seedlings 4-5 inches apart into the garden once they've developed their first true leaves. Space rows 12-18 inches apart to allow room for foliage development.
Begin harvesting when the bulbs reach 2-3 inches in diameter, when they're most tender and sweet. Simply cut the stem just below the bulb with a clean knife, or gently pull the entire plant from the soil. Don't wait for larger sizes; Quickstar's magic is catching it young, before texture coarsens. The leaves can be harvested at the same time and cooked like any tender brassica green.
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