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0 Organic purple kohlrabi seeds to grow as microgreens
Organic Purple Kohlrabi seeds to grow as microgreens
Available in 15g or 250g
€2.19
Tax included
Organic purple kohlrabi seeds for growing microgreens
Purple kohlrabiBrassica oleracea var. Gongylodes) belongs to the large family of Brassicaceae - a direct cousin of cabbage, broccoli, radish, arugula, and mustard. In its mature stage, its swollen base, both round and crunchy, is typically consumed, a sort of "aerial cabbage-apple" particularly appreciated in the cuisines of Central Europe and Southeast Asia. But in the microgreens stage, it's a whole different story: the young sprout is harvested at the cotyledon stage, where the flavor is most delicate and the purple color reaches its maximum intensity.
🌱 Its uniqueness is this Color. The stems are of a Deep violet, sometimes almost purple, which contrasts nicely with the tender green of the cotyledons. It is a color that comes from the Anthocyanins - the same pigments found in red cabbage, eggplant, or blueberry - and not the betalains from beets. As for the taste, the flavor is sweet, crunchy, slightly spicy, in the category of cruciferous vegetables but much more accessible than radish or mustard. Truly in the spirit of fresh raw cabbage, without bitterness.
Specifically, it pairs wonderfully with crunchy raw salads (grated carrot, raw fennel, red cabbage), avocado toasts (the green/purple contrast is superb), salad or lettuce leaf wraps, raw sauces like "raw pesto" (blended with basil, lemon, pine nuts), finely chopped vegetable tartares, colorful raw bowls, fresh seaweed salads (wakame, dulse, samphire) where the purple elegantly complements the marine hues, raw soups like gazpacho, homemade hummus with seaweed, or even green smoothies for an aromatic touch. A few fresh sprouts just before serving, and the dish instantly gains a visual and nutritional dimension.
Harvest at : 5 to 7 cm in height
Cycle : 6 to 10 days (quick harvest!)
Quantity per tray : 8 to 9 g of seeds
🌱 How to grow your purple kohlrabi microgreens at home ?
Microgreens are grown on a light and well-draining substrate, and not by misting as with traditional sprouted seeds. For optimal and reproducible results, we recommend our sprouter. GEO Smart Greens from Geo Bavicchi associated with the GEO ceramic pellets (100% natural and reusable substrate).
🌱 The principle is simple:
- Pour the ceramic pellets in the perforated growing tray.
- Distribute 8 to 9 g of purple kohlrabi seeds evenly on the surface, without pressing them in. Good news: no soaking is necessary for Brassicaceae seeds, which are small and germinate easily.
- On the first day, generously spray with water to properly hydrate the seeds.
- Place the container in a bright location, sheltered from direct sunlight.
- Then pour the water into the lower tray: thanks to bottom watering, The substrate absorbs moisture through capillarity, without drowning the shoots or promoting mold.
- Monitor surface humidity (use a supplementary spray if the air is dry).
- Harvest with scissors as soon as your shoots reach 5 to 7 cm. It's ready - and it's quick: only 6 to 10 days.
🌱 The advantages of ceramic pellet substrate: porous structure that retains just the right amount of water, very little water consumed, clean environment, no potting soil that dirties the kitchen, and above all 100% natural and reusable from one culture to another.
🌱 Discover our 8 varieties of microgreens
We offer a complete range of organic seeds for growing microgreens, carefully selected from Geo Bavicchi. From aromatic flavors to spicy and mild, earthy flavors, here is the full list of varieties available in our Biovie catalog:
| Variety | Color of the shoots | Dominant flavor |
|---|---|---|
| Dill (Dill) | Light green, thin stems | Aniseed, fresh |
| Red Swiss chard (Bette à carde rouge rubis) | Purple stems, green cotyledons | Sweet, slightly earthy |
| Chioggia Swiss chard | Pale pink striped stems, green cotyledons | Sweet, subtle |
| Bull's Blood red beet | Bordeaux red, intense purple | Earthy, sweet, sugary |
| Purple kohlrabi | Purple stems, green cotyledons | Sweet, raw cabbage type |
| Green mizuna | Light green, serrated | Slightly spicy, mustard-flavored |
| Red mizuna | Red-green serrated | Spicier, arugula type |
| Tatsoi | Bright dark green, spoon-shaped | Sweet, spinach type |
All our varieties are organic, guaranteed with a germination rate above 95%, and selected at Geo Bavicchi in Perugia, Umbria.
🌱 Below is a behind-the-scenes video at our supplier Geo Bavicchi:
🌱 And the interview we had the pleasure of filming with Dario Bavicchi, who represents the third generation of this Italian family business founded in 1896:
🌱 Why are purple kohlrabi microgreens nutritionally interesting ?
Honestly, what struck me when I became interested in this variety is that we enter a different botanical family from that of chards and beets: the Brassicaceae (or Crucifers), a large family that includes cabbages, broccoli, radishes, arugula, mustards, and turnips. This family is particularly studied by nutritionists for its characteristic sulfur compounds. Purple kohlrabi microgreens offer the nutritional intensity of crucifers, but in a young, raw version with a much milder flavor than that of mature cabbage.
🌱 At what time does the plant concentrate the most nutrients ?
At the microgreens stage, the plant concentrates all the nutrients and vitamins it needs for its own development. Once this stage is surpassed, the plant redirects its energy towards structural growth - leaves, stems, roots - and the concentration of vitamins and antioxidants gradually decreases.
The cultivation durations vary depending on the species, from just a few days to a maximum of two weeks. It is precisely during these very early stages of growth that young shoots concentrate their highest nutritional value, surpassing that of the mature vegetable. Concretely, this nutritional richness is transmitted to your body through the regular consumption of raw sprouts: very small foods with remarkable nutritional density.
The diversity of available varieties - dill, Swiss chard, beetroot, kohlrabi, mizuna, tatsoi... - offers varied flavors and nutritional profiles, perfect for enriching a vibrant daily diet.
- Presence of glucosinolates. Purple kohlrabi microgreens contain Glucosinolates, sulfur compounds characteristic of the Brassicaceae family. These compounds are what give kohlrabi its slightly pungent flavor typical of cruciferous vegetables.
- Source of anthocyanins. The purple color of the stems comes from the Anthocyanins, plant pigments also found in red cabbage, eggplant, black grapes, or blueberries. Note: these are different pigments from the betalains in beets, even though the visual effect may seem similar.
- Source of vitamin C. Kohlrabi microgreens are particularly rich in vitamin C. Vitamin C contributes to the normal functioning of the immune system, the normal formation of collagen for the normal functioning of the skin, gums, cartilage, and blood vessels, and the reduction of fatigue, as part of a varied and balanced diet and a healthy lifestyle.
- Source of vitamin K. Kohlrabi naturally contains vitamin K, which contributes to normal blood clotting and the maintenance of normal bone structure.
- Presence of chlorophylls and carotenoids. Like all young green shoots, purple kohlrabi microgreens contain plant pigments - chlorophylls, carotenoids - characteristic of fresh and living foods.
- Nutritional density of microgreens in general. A landmark study from the USDA laboratory (Xiao et al., 2012, Journal of Agricultural and Food Chemistry) compared 25 varieties of microgreens to their mature versions and observed on average vitamin and carotenoid contents 4 to 5 times higher to those of mature plants. Microgreens from the Brassicaceae family (kohlrabi, broccoli, red cabbage, radish) particularly stand out in this comparison.
- Mineral intake. Kohlrabi naturally contains minerals such as potassium, calcium, magnesium, and iron. Potassium contributes to the maintenance of normal blood pressure, iron to the normal formation of red blood cells and hemoglobin, and calcium to normal muscle function - as part of a varied and balanced diet and a healthy lifestyle.
Here it is. In my view, the decisive argument is not a particular "superpower," but rather the idea that a spoonful of freshly cut sprouts, added to an already healthy dish, naturally enriches your plate with micronutrients - without any transformation, without cooking, without transport. You harvest, you cut, you consume. This is the very definition of living food. And with purple kohlrabi, you diversify by seeking out that mild cruciferous flavor that the other microgreens in our selection do not offer.
Note: Like all Brassicaceae (cabbage, broccoli, radish, turnip...), kohlrabi contains compounds called "goitrogens" which can, in very large raw consumption, interfere with iodine absorption. For consumption at the microgreens stage (a few sprouts per dish), no specific restrictions are documented. People with thyroid disorders can simply moderate the very regular consumption of raw cruciferous vegetables.
🌱 To learn more about home-growing sprouts, check out our blog articles:
What is the benefit of sprouting seeds ?
What are the benefits of sprouted seeds ?
- Packaging : available in doypack of 15 g (approximately 1 culture) or 300 g (economic format, approximately 33 to 37 crops)
- DDM : 3 years after the production date
- Origin Italy - Geo Bavicchi branch (Perugia, Umbria), a family business specializing in sprouting seeds since 1896, certified organic
- Botanical variety : Brassica oleracea var. Gongylodes, variety with purple stems (family Brassicaceae)
- Guaranteed germination rate : greater than 95% (each batch tested before commercialization)
- Conservation : away from light, in a cool, dry place
🌱 Packaging quality that matches the quality of the seeds: all our bags are made from materials certified for food contact, moisture-resistant, and indicate the optimal use-by date, weight, and production batch number for complete traceability. The instructions for use are printed in five languages: Italian, English, French, German, and Spanish.
🌱 Frequently Asked Questions About Purple Kohlrabi Microgreens
Is the purple kohlrabi really a cabbage ?
Yes, it is indeed a cabbage - and it is one of the many forms it can take. Brassica oleracea, the species from which cabbage, broccoli, cauliflower, Brussels sprouts, kale, Romanesco broccoli, and collard greens also originate. What distinguishes kohlrabi is that we usually consume the swollen base of its stem (this characteristic "bulb" above the ground), rather than its leaves or inflorescences. The purple variety is selected for the color of its skin and young shoots - this hue comes from anthocyanins.
Why are purple kohlrabi sprouts purple ?
The color violet comes from the Anthocyanins, plant pigments also found in red cabbage, eggplant, black grapes, or blueberries. Not to be confused with betalains responsible for the red color of beets - chemically, these are two different families of pigments, even if the visual effect may seem similar. Specifically, the more the plant grows and receives light, the more the color intensifies.
What is the difference between sprouted seeds and purple kohlrabi microgreens ?
Sprouted seeds are harvested very early (2 to 5 days), at the radicle stage, and are grown in a jar or sprouter with daily rinsing. Microgreens, on the other hand, go further: they are harvested at the cotyledon stage (the first embryonic leaves), between 6 and 10 days for kohlrabi, and only the aerial part is consumed, cut with scissors. The cultivation is done on a light substrate - in our case, 100% natural ceramic granules. And with purple kohlrabi microgreens, you get the added bonus of that vibrant purple color that the sprouted seed does not reveal.
How many purple kohlrabi seeds for a tray ?
Count about 8 to 9 grams of seeds for a standard tray of the sprouter. GEO Smart Greens. The 15 g packet allows you to grow 1 crop, and the 300 g format approximately 33 to 37 crops - enough to have fresh purple kohlrabi microgreens continuously for nearly a year. This is our most economical format for this variety.
How long does it take to harvest purple kohlrabi microgreens ?
Specifically, allow 6 to 10 days between sowing and harvesting. This is one of the fastest harvests in our selection - Brassicaceae (kohlrabi, but also radish, broccoli, mustard) generally have a shorter cycle than Amaranthaceae (chard and beets) which require 10 to 14 days. Harvest when the shoots reach 5 to 7 cm. If you want fresh microgreens quickly, this is an excellent variety to prioritize.
Should purple kohlrabi seeds be soaked before planting ?
No, it is not necessary. Unlike the seeds of Bette or of Beetroot (hard glomerules that require soaking for several hours), Brassicaceae seeds like kohlrabi are small, smooth, and germinate quickly without special preparation. Simply sprinkle them directly onto the substrate, spray generously on the first day, and you're good to go.
Can purple kohlrabi seeds be grown in an Easygreen Light or Sol sprouter ?
For microgreens, it is not ideal. Easygreen sprouters are perfect for classic sprouts (alfalfa, broccoli, lentils, fenugreek...) that are grown by misting or siphon effect, without a substrate. Microgreens, on the other hand, require cultivation on a substrate with bottom irrigation. This is precisely the function of the sprouter. GEO Smart Greens, designed for this process.
Is the ceramic granule substrate really reusable ?
Yes, it is one of its major advantages. After harvesting, you remove the roots, you rinse the clear water pellets, and you can start a new culture. The porous structure of the ceramic retains its absorption capacity over the cycles - up to 5 reuses recommended by Bavicchi. It's frankly more environmentally friendly than a single-use substrate like peat or coco.
How do I store my purple kohlrabi microgreens after harvest ?
The ideal is to cut them just before serving - this way you benefit from all their freshness, crunchiness, and thermolabile vitamins. If you need to store them, place them in the refrigerator in an airtight container between two sheets of paper towel. They last 3 to 4 days, but their flavor and color remain optimal during the first 24 hours.
How can I incorporate purple kohlrabi microgreens into my daily dishes ?
Some concrete ideas we use at home with Aurélie: on an avocado toast (using sourdough bread or seed crackers) - the green avocado/purple sprout contrast is superb; in a crunchy raw salad with grated carrot, raw fennel, red cabbage; blended into a raw sauce like "raw pesto" with basil, lemon, and pine nuts (the purple beautifully tints the sauce); on a finely chopped vegetable tartare; in a fresh seaweed salad like wakame or rehydrated dulse - the purple elegantly complements the marine hues; as a garnish on homemade hummus with seaweed; as a topping on a green smoothie for a touch of color; or in a salad leaf wrap filled with raw vegetables. Always add at the end of preparation, raw, to preserve the aromas, vitamins, and the vibrancy of the color.
🌱 Notes for your first crops:
- The purple kohlrabi loves light but hates direct scorching sunlight. A well-lit kitchen works perfectly. Good to know: the purple hue of the stems intensifies with good light exposure - A shoot grown in the shade will be paler than a shoot grown in indirect light.
- The humidity must be constant but never excessive. This is the whole point of bottom watering in the sprouter. GEO Smart Greens : the substrate absorbs just the right amount.
- No need for pre-soaking the seeds, it's a practical advantage of this variety.
- If you see mold appearing (rare with this system), it is usually a sign of excess water or lack of ventilation. Adjust and it will recover.
Warning: The information presented in this document is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
Update: May 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of ""Seaweed in Everyday Life" (Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
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