Purple Kohlrabi: Taste, Growing Tips, and Recipes
Purple Kohlrabi: Taste, Growing Tips, and Recipes
Most people encounter green kohlrabi first. The pale green skin and white flesh is what you’ll find at most grocery stores and farmers’ markets, and it’s the variety featured in most recipes and growing guides. But kohlrabi also comes in purple — a striking violet-skinned version that’s worth seeking out for reasons that go beyond aesthetics.
Purple kohlrabi isn’t a different species or even a different subspecies. It’s the same vegetable (Brassica oleracea var. gongylodes) with the same basic flavor profile and the same culinary applications. The difference is a class of pigments called anthocyanins that accumulate in the skin, giving it that distinctive purple-to-violet color.
But that simple pigment difference ripples outward into meaningful differences in taste, nutrition, growing behavior, and kitchen use.
Purple vs Green Kohlrabi: What’s Actually Different?
The Skin
The most obvious difference. Purple kohlrabi skin ranges from deep violet to reddish-purple, sometimes with blue undertones. The intensity of color varies by variety and growing conditions — cooler temperatures and slightly acidic soil produce deeper purple colors.
The purple skin is thicker and tougher than green kohlrabi skin. This is a practical consideration: you need to peel purple kohlrabi more generously, removing a thicker layer to get past the fibrous outer zone. This means slightly more waste, but it also means the interior flesh is better protected.
The Flesh
Cut a purple kohlrabi open and the interior is white to cream-colored — nearly identical to green kohlrabi. The purple color doesn’t penetrate significantly into the flesh. You might see a faint purple ring just under the skin, but the core is pale.
This surprises people who expect the inside to be purple like a beet. It doesn’t stain cutting boards, hands, or other ingredients the way beets do. The cooking liquid might take on a slight pink tinge, but it’s subtle.
The Taste
Purple kohlrabi is often described as slightly sweeter and slightly more peppery than green kohlrabi. The differences are subtle — you’d need to taste them side by side to notice — but they’re consistent enough that experienced kohlrabi eaters can usually tell them apart in a blind tasting.
The sweetness is partly because purple varieties tend to have slightly higher sugar content, and partly because many purple varieties are bred for eating raw, where sweetness matters more. For a full exploration of kohlrabi’s flavor, see our guide on what kohlrabi tastes like.
The peppery note comes from glucosinolates — sulfur-containing compounds found in all brassica vegetables. Some studies have found higher glucosinolate concentrations in purple brassica varieties compared to green ones, which would account for the slightly more assertive flavor.
Nutrition
This is where purple kohlrabi pulls ahead in a meaningful way.
The purple color comes from anthocyanins, which are powerful antioxidants found in blueberries, red cabbage, purple grapes, and other deeply colored foods. Research has linked anthocyanin intake to reduced inflammation, improved cardiovascular health, and better cognitive function. Green kohlrabi contains no significant anthocyanins.
The anthocyanins are concentrated in the skin, which creates a dilemma: to get the full antioxidant benefit, you’d need to eat the skin, but the skin is tough and fibrous. A compromise is to peel thinly (removing just the outermost layer) and use the peelings to make stock or vegetable broth, which extracts some of the anthocyanins into the liquid.
Both purple and green kohlrabi are excellent sources of vitamin C, with roughly 62mg per 100g — about 69% of the daily value. For the complete nutritional profile, see our kohlrabi nutrition guide.
Purple kohlrabi may also contain slightly higher levels of:
- Vitamin A (in the form of beta-carotene)
- Phenolic compounds (another class of antioxidants)
- Certain B vitamins
The differences in these nutrients are modest, though. The anthocyanin content is the standout nutritional advantage.
Best Purple Kohlrabi Varieties
Kolibri
The most widely available purple variety and the one you’re most likely to find at farmers’ markets. Kolibri produces medium-sized bulbs (8–10cm diameter) with deep purple skin and tender, sweet white flesh. It matures in about 55 days from transplant and has excellent cold tolerance — it’s a strong choice for fall and early winter growing.
Kolibri is widely considered the best-tasting purple variety, with a sweetness that makes it ideal for raw eating.
Purple Vienna
The classic heirloom purple kohlrabi, grown in European gardens for over a century. Purple Vienna produces slightly smaller bulbs than Kolibri (6–8cm) and matures in about 55 days. The flavor is excellent — sweet and mild with a faint peppery finish.
This is a good variety for beginning gardeners. It’s forgiving, reliable, and produces well in both spring and fall plantings. The seed is widely available and inexpensive.
Azur Star
A German variety with vivid purple skin and notably crisp flesh. Azur Star is bred for uniformity and performs well in commercial growing operations, but it’s equally good in home gardens. It matures in about 55–60 days and handles heat better than many purple varieties.
Blauer Delikatess
Another German heirloom, translating to “Blue Delicacy.” The skin is a bluish-purple, and the flesh is remarkably tender. This variety is less common in seed catalogs but worth seeking out for its exceptional eating quality. Best for spring growing, as it can bolt in summer heat.
Purple Danube
A relatively new hybrid with excellent vigor and uniform bulb shape. The color is a striking deep purple, and the flesh is sweet and crisp. Good bolt resistance makes it suitable for a wider planting window than some other purple varieties.
For a broader look at all kohlrabi types, see our comprehensive kohlrabi varieties guide.
Growing Purple Kohlrabi
Purple kohlrabi follows the same basic growing requirements as green varieties, with a few differences worth noting.
Soil and Sun
Same as green: full sun (6+ hours), well-drained soil enriched with compost, pH 6.0–7.0. Purple kohlrabi reportedly produces deeper, more vivid color in slightly acidic soil (pH 6.0–6.5), similar to how hydrangeas produce bluer flowers in acidic conditions.
Planting
Direct-sow seeds 1cm deep, 5cm apart, in rows 30cm apart. Thin to 15–20cm spacing when seedlings have 3–4 true leaves. Or start indoors 4–6 weeks before transplanting.
Purple varieties can be planted in both spring and fall. For spring planting, get them in the ground 3–4 weeks before the last frost date. For fall planting, count backward 60–70 days from your first expected frost date.
Watering
Consistent moisture is critical. Kohlrabi that experiences drought stress becomes woody and tough — and this is more noticeable in purple varieties, which are slightly more sensitive to inconsistent watering than green varieties in most growers’ experience. Aim for 2.5cm of water per week, through rain or irrigation.
Mulch around the plants to maintain soil moisture and moderate temperature. This also reduces the likelihood of splitting, which can happen when dry conditions are followed by heavy rain.
Harvest Timing
This is important: don’t let purple kohlrabi get too big. Most purple varieties are at their best when harvested at 7–10cm diameter. Unlike giant green varieties like Superschmelz or Kossak that stay tender at large sizes, most purple varieties become fibrous and woody when they exceed 10–12cm.
Check by pressing the bulb with your thumb. It should feel firm but not rock-hard. If the surface feels woody or the base seems tough, you’ve waited too long. Harvest promptly when bulbs reach size — they don’t improve by sitting in the ground longer.
Pest and Disease Notes
Purple kohlrabi may have a slight advantage over green varieties in pest resistance. Some research suggests that the anthocyanins in purple brassicas act as a mild deterrent to certain insects, including aphids and flea beetles. The effect isn’t dramatic enough to skip pest management entirely, but purple kohlrabi often shows less insect damage than green varieties growing in the same bed.
Clubroot, the most devastating brassica disease, affects purple and green kohlrabi equally. Maintain proper crop rotation and keep soil pH above 7.0 in areas with known clubroot issues.
Cooking with Purple Kohlrabi
Raw Preparations
Purple kohlrabi shines when eaten raw. The slightly sweeter, more peppery flavor profile is most noticeable without the moderating influence of heat.
Purple kohlrabi slaw: Shred peeled purple kohlrabi on a box grater or mandoline. Toss with shredded red cabbage, julienned carrots, and a dressing of apple cider vinegar, olive oil, honey, and a pinch of celery seed. The pale kohlrabi against the red cabbage makes a beautiful slaw.
Crudité with violet contrast: Slice purple kohlrabi into rounds or sticks. The pale flesh with the purple skin edge creates a natural two-tone effect on a vegetable platter. Leave a thin ring of purple skin on each piece for visual impact — the outermost layer peeled off, but a thin purple ring left behind.
Carpaccio: Slice peeled purple kohlrabi paper-thin on a mandoline. Arrange on a plate, drizzle with good olive oil, squeeze over lemon juice, scatter with shaved Parmesan, flaky salt, and cracked pepper. Simple and elegant.
Cooked Preparations
When cooked, the subtle flavor differences between purple and green kohlrabi mostly disappear. The color advantage also diminishes — the purple skin fades to a dull gray-brown with heat. If you’re cooking kohlrabi, the color is largely irrelevant and you should choose the variety based on size, texture, and availability.
That said, there are cooking methods that preserve some visual appeal:
Quick-pickled purple kohlrabi: The acidity of vinegar preserves and even intensifies the purple color. Peel purple kohlrabi, cut into thin rounds or sticks, and pack into jars with a brine of rice vinegar, sugar, salt, and a few peppercorns. The pickled kohlrabi turns a bright pink-purple and keeps in the fridge for weeks. Beautiful as a garnish, in tacos, or on cheese boards.
Roasted with skin on: If you peel purple kohlrabi thinly (removing just the fibrous outer layer but leaving some purple skin), the roasted pieces show patches of deep purple against the golden-brown caramelized flesh. Cut into wedges, toss with olive oil and salt, roast at 220°C until golden.
Purple kohlrabi chips: Slice paper-thin with a mandoline (skin on or very thinly peeled), toss with olive oil and salt, bake at 180°C for 15–20 minutes until crisp. The chips show beautiful purple edges. Season with smoked paprika or za’atar while still warm.
Purple Kohlrabi Recipes
Purple Kohlrabi and Apple Salad
A combination that plays up the sweetness both ingredients share.
Ingredients:
- 2 medium purple kohlrabi, peeled and julienned
- 2 crisp apples (Honeycrisp or similar), julienned
- 50g toasted walnuts, roughly chopped
- 30g crumbled blue cheese
- Small handful of fresh mint, torn
Dressing:
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 3 tablespoons walnut oil (or olive oil)
- Salt and pepper
Toss kohlrabi and apple with dressing. Plate, top with walnuts, blue cheese, and mint. The combination of sweet kohlrabi, tart apple, sharp blue cheese, and earthy walnuts covers a lot of flavor territory.
Purple Kohlrabi Raita
An Indian-inspired yogurt side dish.
Ingredients:
- 2 medium purple kohlrabi, peeled and coarsely grated
- 300g thick plain yogurt
- 1 teaspoon cumin seeds, toasted and lightly crushed
- 1/4 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Mix yogurt with grated kohlrabi. Add cumin, chili, and most of the cilantro. Season with salt. Garnish with remaining cilantro and a light dusting of chili powder. Serve as a cooling side dish with curries, grilled meats, or flatbread.
Roasted Purple Kohlrabi with Tahini and Pomegranate
A Middle Eastern-inspired preparation that highlights both the flavor and appearance of purple kohlrabi.
Ingredients:
- 4 medium purple kohlrabi, peeled and cut into wedges
- 3 tablespoons olive oil
- Salt and pepper
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- Seeds from half a pomegranate
- Fresh flat-leaf parsley
- Sumac for dusting
Toss kohlrabi wedges with olive oil, salt, and pepper. Roast at 220°C for 30–35 minutes until golden and tender. Whisk tahini with lemon juice and water to make a pourable sauce. Arrange roasted kohlrabi on a plate, drizzle with tahini sauce, scatter pomegranate seeds and parsley over the top, dust with sumac. The white-and-gold roasted kohlrabi against the red pomegranate and green parsley is visually striking.
Is Purple Kohlrabi Worth Growing?
Yes, for several reasons:
- Nutritional advantage — the anthocyanins are a genuine bonus that green kohlrabi can’t offer
- Flavor — the slightly sweeter, more complex taste rewards raw eating
- Garden diversity — mixing purple and green varieties in the same bed is practical and attractive
- Possible pest benefits — the anthocyanins may offer mild insect deterrence
- Visual appeal — in salads, on platters, and in the garden, purple kohlrabi is simply more interesting to look at
The only real disadvantage is that most purple varieties don’t grow as large as the giant green types (Superschmelz, Kossak) and become woody faster if left in the ground too long. But if you harvest at the right size, purple kohlrabi is equal or superior to green in every way that matters.
Grow some of each. Eat the purple ones raw and pickled, where you can appreciate the color and sweeter flavor. Use the green ones for cooking, where color doesn’t matter and size flexibility is useful. Between the two, you’ve covered everything kohlrabi can do.