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Kohlrabi White Vienna is a compact cool-season brassica grown for a pale light-green swollen stem—not a root or bulb—with crisp white flesh and a mild flavour for raw or cooked dishes.
Ready to grow tender White Vienna kohlrabi? Follow our step-by-step White Vienna Kohlrabi Grow Guide for South Africa for regional sowing times, germination, thinning, spacing and harvest advice.
Quick Grow Facts
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Plant type: Cool-season brassica vegetable, normally grown as an annual
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Botanical name: Brassica oleracea Gongylodes Group
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Seed form: Raw seed; sow as supplied and follow any treatment warning on the physical packet
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South African sowing window: January–May depending on region; use the linked regional guide
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Position: Full sun in cool weather
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Sow depth: 5–10 mm; cover the seed
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Germination: 7–10 days in evenly moist soil near 18–24°C
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Method: Direct sow or start in cells; thin at 3–4 true leaves or transplant young plugs before root-bound
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Final spacing: 25–30 cm between plants; rows about 40–45 cm apart
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Harvested part: The rounded portion above the soil is a swollen stem, not a root or bulb
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Harvest: About 55–60 days; cut the swollen stem at 5–8 cm across while tender
Why Grow This Variety
- The crisp, mildly sweet white flesh is useful raw or cooked.
- It can be grated for slaw, roasted, steamed or added to soups and stir-fries.
- The compact crop suits vegetable beds, raised beds and large containers.
- Tender young leaves can be cooked like other brassica greens.
Growing Notes
- Keep growth quick and steady with fertile, well-drained soil and consistent moisture.
- Do not bury or earth up the swollen stem; it forms above the soil.
- Protect seedlings from flea beetles, caterpillars, cutworms, slugs and snails.
- The current online label artwork prints “0.5 mm”; supplier and product evidence support 5–10 mm, and the artwork text remains under supplier review.
- Harvest before the stem exceeds about 8 cm, when Vienna types become increasingly woody.
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