Kohlrabi Microgreens (Growing and Eating)

Kohlrabi microgreens are one of the easiest and most rewarding microgreens you can grow at home. They’re ready to harvest in 8-12 days, require almost no special equipment, and deliver a concentrated burst of nutrition that far exceeds what the mature vegetable provides per ounce.

If you’ve been curious about microgreens but haven’t tried growing them yet, kohlrabi is an excellent starting point. The seeds germinate reliably, the growth is vigorous, and the flavor — a mild, peppery, slightly sweet green — works in practically anything.

What Are Kohlrabi Microgreens?

Microgreens are young seedlings harvested after the first true leaves appear, typically 7-14 days after planting. They’re not sprouts (which are germinated seeds eaten root and all) and they’re not baby greens (which are harvested later, with several sets of true leaves). Microgreens sit right in between — the cotyledon stage, plus the emergence of the first true leaf.

Kohlrabi microgreens look like tiny plants with round, heart-shaped cotyledon leaves on thin, pale stems. The leaves are bright green, sometimes with a purple tinge depending on the kohlrabi variety you’re growing. Purple kohlrabi varieties produce microgreens with beautiful purple-veined stems and leaves — visually striking on a plate.

Nutritional Value

Research on brassica microgreens (the family that includes kohlrabi, broccoli, cabbage, and kale) consistently shows that microgreen versions contain significantly higher concentrations of vitamins, minerals, and phytochemicals compared to their mature counterparts.

Kohlrabi microgreens specifically offer:

• Vitamin C: Up to 5-6 times the concentration found in mature kohlrabi, which is already an excellent source
• Vitamin E: Substantially higher than mature kohlrabi
• Beta-carotene: Present in much higher amounts than the mature bulb, which contains very little
• Sulforaphane and glucosinolates: Cancer-protective compounds found across the brassica family, concentrated in the microgreen stage
• Minerals: Iron, potassium, zinc, and magnesium in higher densities per gram than the mature vegetable

A small serving of kohlrabi microgreens — maybe a handful tossed on a salad or sandwich — delivers a meaningful nutritional punch. You’re eating a concentrated version of everything that makes kohlrabi good for you.

How to Grow Kohlrabi Microgreens

You don’t need a garden, outdoor space, or even a sunny windowsill. Kohlrabi microgreens grow well under artificial light or indirect natural light, in any temperature-controlled indoor space.

What You Need

• Kohlrabi seeds. Any variety works. Purple Vienna produces those attractive purple-stemmed microgreens. White Vienna gives classic green microgreens. Buy seeds specifically marketed for microgreen growing if available — they’re typically sold in larger quantities and are untreated. About 1-2 tablespoons of seed covers a standard 10x20-inch tray.
• Growing tray. A shallow tray (1-2 inches deep) with drainage holes. Standard 10x20-inch nursery trays work perfectly. You can also use recycled takeout containers with holes poked in the bottom.
• A second tray (without holes) to catch drainage water, or a solid tray to use as a cover during the blackout period.
• Growing medium. Options include fine potting soil (seedling mix), coconut coir, or hemp grow mats. Soil produces the most vigorous growth. Coir and mats are cleaner and easier to handle.
• A spray bottle for misting.
• Light source. A sunny windowsill works, though growth may be leggy. A basic LED grow light positioned 4-6 inches above the tray produces more compact, uniform growth. Nothing expensive needed — a simple shop light with daylight bulbs works fine.

Step-by-Step Growing Process

Day 0: Soaking (optional but recommended)

Soak kohlrabi seeds in cool water for 4-8 hours. This softens the seed coat and speeds up germination by about a day. Drain thoroughly before planting.

Day 0: Planting

1. Fill your tray with about 1 inch of moistened growing medium. If using soil, it should be damp but not waterlogged — squeeze a handful and you should get a drop or two of water, not a stream.
2. Spread the seeds evenly across the surface. Kohlrabi microgreen seeds should be dense but not piled on top of each other — you want a single, even layer with seeds nearly touching. This is much denser than you’d plant for full-size kohlrabi in the garden.
3. Press the seeds gently into the surface with your hand or a flat piece of cardboard. Good seed-to-soil contact improves germination rates.
4. Mist the surface thoroughly with the spray bottle.
5. Cover the tray with a lid, another tray, or a damp paper towel. This creates the darkness and humidity that seeds need to germinate.

Days 1-3: Blackout Period

Keep the tray covered and in darkness. Mist once or twice daily to keep the surface moist — lift the cover, spray, replace the cover. The seeds will germinate and you’ll see tiny white shoots emerging. The darkness forces the seedlings to stretch upward, which produces longer, more harvestable stems.

Temperature should be around 65-75°F (18-24°C). Kohlrabi seeds germinate across a wide range, but this zone produces the fastest, most consistent results.

Days 4-5: Uncover

Once the seedlings are about 1-2 inches tall and the cotyledon leaves are pushing against the cover, remove it. The pale yellow seedlings will be reaching for light. Move the tray to your light source.

The seedlings will green up within 24-48 hours as they begin photosynthesizing — watching this transformation is one of the satisfying parts of growing microgreens.

Days 5-10: Growing

Water from the bottom by pouring water into the lower tray without holes and letting the growing tray wick it up. Top watering at this stage can flatten the delicate seedlings and promote mold.

Provide 12-16 hours of light per day. If using a windowsill, rotate the tray daily so seedlings don’t lean too far toward the light.

Watch for mold — fuzzy white growth on the soil surface or at the base of stems. Good air circulation prevents most mold issues. A small fan on low, aimed near (not directly at) the tray, helps significantly.

Days 8-12: Harvest

Kohlrabi microgreens are ready to harvest when:

• The cotyledon leaves are fully open and bright green (or purple)
• The first true leaves are just beginning to emerge
• The stems are 2-4 inches tall

Cut the microgreens just above the soil line with clean, sharp scissors. Harvest the entire tray at once or cut what you need over 2-3 days. They won’t regrow after cutting — brassica microgreens are a one-and-done crop.

Flavor Profile

Kohlrabi microgreens taste like a more concentrated version of the mature vegetable — mild brassica flavor with a slight peppery kick and a hint of sweetness. They’re less intense than radish or mustard microgreens and more complex than sunflower or pea shoots.

The flavor works well in both raw and lightly cooked applications, though they’re almost always used raw to preserve the texture and nutritional content.

How to Use Kohlrabi Microgreens

Salad topper. The most common use. A generous handful of kohlrabi microgreens on any salad adds color, texture, and a mild peppery note. They pair especially well with a kohlrabi slaw — microgreens on top of a mature kohlrabi dish is a nice touch.

Sandwich and wrap garnish. Layer them onto sandwiches, burgers, tacos, or wraps. They’re sturdier than sprouts and add more flavor than lettuce.

Smoothie ingredient. Blend a handful into green smoothies. The flavor is mild enough to disappear into most combinations, and you get that concentrated nutrient boost.

Soup garnish. Drop a small mound of microgreens onto hot soup just before serving. They wilt slightly from the heat but keep their color and a bit of crunch.

Avocado toast. A layer of kohlrabi microgreens on avocado toast adds visual appeal and a subtle peppery contrast to the creamy avocado.

Stir-fry finish. Toss a handful onto a finished stir-fry as a garnish. Don’t cook them — just let the residual heat wilt them slightly.

Juice ingredient. Run microgreens through a juicer or add them to a vegetable juice blend. Concentrated nutrition in liquid form.

Storing Kohlrabi Microgreens

Harvested microgreens are best used immediately, but they keep for 5-7 days in the refrigerator with proper storage.

After cutting, gently rinse the microgreens and spin dry in a salad spinner or pat dry with paper towels. Moisture left on the leaves accelerates spoilage. Place them in an airtight container lined with a dry paper towel, which absorbs excess moisture. Store in the refrigerator at 35-40°F.

Alternatively, leave them uncut in the growing tray and store the whole tray in the fridge. Harvest as needed. This keeps them alive and fresh longer than pre-cut microgreens — up to 10 days in some cases.

Don’t freeze microgreens. The delicate cell structure collapses completely when frozen, leaving you with a dark, mushy mess when thawed. Unlike freezing mature kohlrabi, which works well, freezing microgreens is not worth attempting.

Troubleshooting Common Issues

Mold growth. The most common problem. Usually caused by poor air circulation, overwatering, or too-high humidity. Increase airflow with a small fan, reduce misting frequency, and ensure the growing medium is moist but not waterlogged. If mold appears on a small area, the rest of the tray is usually fine — mold on microgreens is typically harmless white root hairs that look like mold but aren’t. True mold is fuzzy and sometimes has a greenish or grayish tint.

Leggy, pale seedlings. Not enough light. Move the tray closer to the light source or increase the light duration. Seedlings that are stretching too tall with tiny leaves are reaching for light they aren’t getting.

Uneven germination. Usually caused by uneven seed distribution or inconsistent moisture. Soak seeds before planting, distribute them as evenly as possible, and ensure the entire surface stays uniformly moist during the blackout period.

Seeds not germinating. Check seed viability — old seeds lose germination ability. Kohlrabi seeds stay viable for about 4 years if stored cool and dry. Also verify that the growing medium is moist enough and the temperature is in the 65-75°F range.

Why Grow Microgreens Instead of Full-Size Kohlrabi?

They serve different purposes. Full-size kohlrabi gives you a substantial vegetable for cooking — roasting, making soups, baking into gratins. Microgreens give you a concentrated nutritional supplement and garnish. Growing both makes sense if you have the space.

The practical advantages of microgreens: no garden required, no 55-60 day wait for maturity, no pest management, no weather concerns. You can grow them year-round in any apartment or house. And the seed-to-harvest cycle is so short that you can have a continuous supply by planting a new tray every week.

Kohlrabi microgreens are one of those small projects that deliver outsized returns — minimal investment, minimal effort, maximum nutrition, and the quiet satisfaction of growing your own food even if “your garden” is a tray on the kitchen counter.