Net Wt. 1.5 g (Approx. 290 to 300 seeds) Early, dwarf, open pollinated heirloom introduced to the US prior to 1860 that produces an enlarged stem that looks like a round above ground bulb. This variety has a purple skin and a greenish white interior and is a bit larger and later than White Vienna. The bulb is actually an enlarged stem that has a very mild unique flavor that is delicious raw or cooked. The leaves can be eaten like kale and the white-fleshed bulbs are eaten like broccoli. Because of their mild flavor many kids love them. Kohlrabi grows best in cool weather, below 75 degrees F, so it does beautifully in Alaska’s cool coastal weather. USDA nutritional data states that kohlrabi is a good source of vitamin C and potassium and low in sodium and calories. Kohlrabi is best when harvested young before the globe reaches 2 1/2 inches in diameter. When the leaves are young and tender they may be used in salads or steamed as a vegetable. In warmer areas plant this hardy vegetable as soon as the soil can be prepared and has warmed in the spring to take advantage of the cooler weather. This popular European vegetable is gaining popularity in the U.S. A variety tested in Alaska by the University of Alaska Cooperative Extension.