Kohlrabi microgreens: everything you need to know to grow them

Kohlrabi microgreens are one of the friendliest brassicas you can grow on a kitchen windowsill: small seeds that need no soaking, germinate within a day or two, and give you a tray of crisp, tender greens in a little over a week. They come from the same species as cabbage, broccoli and kale (Brassica oleracea), and they carry a gentle, sweet-cabbage flavour with a faint peppery edge. Depending on the variety you sow, the slender stems can be pale green or a striking purple. If you have already tried broccoli or radish, this crop will feel reassuringly familiar.

Why grow kohlrabi microgreens

There is a lot to like here, especially if you are still finding your feet. Kohlrabi is forgiving, quick and rarely temperamental, which makes it a sensible choice for a first or second tray.

• Fast and reliable: no soaking, quick germination and a harvest in roughly 8 to 12 days.
• Mild flavour that suits almost everyone, including children who find mustard or radish too fiery.
• Good looks: purple-stemmed varieties add colour to a plate without any extra work.
• Sturdy and practical: the little stems stand up well and hold their shape after cutting.

Like the rest of the brassica family, kohlrabi is easy to slot into a rotation alongside broccoli, radish and mustard, so once you have the routine you can keep several trays on the go at different stages.

Kohlrabi microgreens at a glance

Seed soaking	Not needed
Germination	1-3 days
Blackout (dark) period	3-4 days
Ready to harvest	8-12 days
Difficulty	Easy – good for beginners
Flavour	Mild, sweet cabbage with a faint peppery bite

How to grow kohlrabi microgreens step by step

1. Start with untreated seed. Kohlrabi is sold both as agricultural seed and as food-grade seed for sprouting and microgreens; always confirm yours is labelled untreated before eating the greens. Our guide on choosing microgreens seeds explains what to look for.
2. Prepare the tray. Fill a shallow tray with 2 to 3 cm of moist compost or a coir-based mix, then level and lightly firm the surface so it is flat and damp.
3. Sow evenly. For a standard 10×20 tray, scatter roughly 20 to 30 g of seed (about one ounce) in a dense but single layer. The seeds are small, dark and round, so they bounce and hide against dark compost; sowing onto a slightly damp surface helps them stay put.
4. Press and cover. Press the seeds gently into good contact with the surface, then cover with a second, empty tray to create a blackout. A light weight on top encourages even, downward rooting.
5. Keep them dark and moist. Leave covered for about 3 to 4 days, misting lightly so the surface stays damp but never waterlogged. You should see roots within a day or two.
6. Bring them to the light. Once the stems are 1 to 2 cm tall and starting to lift the cover, uncover them and move the tray to bright light or a sunny windowsill. The pale cotyledons will green up within a day.
7. Water from below. Switch to bottom watering, adding water to the catch tray rather than spraying the leaves. Keeping the foliage dry is the single best way to avoid trouble; see our watering guide for the technique.

Harvesting and storing

Kohlrabi is usually at its best from around day 8 to day 12, once the seed leaves (cotyledons) are fully open and the stems are firm. Harvest before the first true leaves develop; leave it much longer and the stems toughen and the flavour turns a little bitter. Cut just above the soil line with clean scissors, ideally in the morning when the greens are crisp and dry.

They keep best when they go into the fridge dry, so avoid watering just before cutting and don’t wash them until you are ready to eat. Stored in a breathable container in the fridge, expect them to stay fresh for about 5 to 10 days.

How to use them in the kitchen

The mild, sweet-cabbage flavour makes kohlrabi one of the easiest microgreens to work into everyday cooking, because it adds freshness without overpowering a dish. It is lovely with eggs, folded through an omelette or scattered over scrambled eggs at the last moment. Pile it into sandwiches and wraps, stir it through a potato or grain salad, or use it as a soft, colourful bed for grilled fish or roast vegetables. As with all microgreens, add them raw and at the very end, so the heat of the plate does not wilt them.

Common problems

• Seeds bouncing or clumping: the small round seeds skitter across dry compost. Dampen the surface first, sow in stages, and press them in for good contact.
• Mould or damping off: this is almost always too much moisture, too little airflow, or seed sown too thickly. Bottom water, give the tray some air, and don’t overcrowd. Fine white root hairs near the stems are normal and easily mistaken for mould; our guide to preventing mould shows the difference.
• Pale, leggy stems: the greens are stretching for light. Uncover on time and give them a brighter spot after the blackout.
• Bitter or tough greens: usually a sign they were left too long and moved past the cotyledon stage. Harvest earlier next time.
• Patchy germination: often old seed, or a surface that dried out during the blackout. Keep it evenly moist and use fresh seed.

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Kohlrabi is a genuinely rewarding place to build confidence: quick, mild and hard to get badly wrong. Once you have a tray or two under your belt, the same routine carries straight over to the rest of the brassicas. Related: broccoli microgreens, radish microgreens and the Grow at Home hub.

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The science on kohlrabi

Studies from our Science Library that concern kohlrabi microgreens, in plain language with links to the original research. This list updates automatically as new studies are added.

Kohlrabi in the kitchen

Recipes and kitchen ideas from our cookbook team that use kohlrabi microgreens.

Growing a different crop next? Every variety has a guide like this one in the Varieties database.