Purple Kohlrabi

History

Purple kohlrabi, with its striking magenta-violet skin, has been cultivated alongside its pale green cousin in Central Europe since at least the 16th century. The variety "Purple Vienna" (Blauer Wiener in German) became established in the Austrian capital's market gardens, where its hardiness and visual appeal made it a favorite among gardeners and cooks alike. The purple coloration comes from anthocyanins concentrated in the skin—the same antioxidant compounds found in red cabbage, blueberries, and eggplant—while the interior flesh remains crisp and white. In German and Austrian culinary tradition, purple kohlrabi held no taste distinction from green varieties, but its appearance made it preferred for fresh preparations where the color could be showcased. Interestingly, the purple pigmentation may provide an agricultural advantage: some studies suggest anthocyanin-containing plants have slightly better cold tolerance and pest resistance. Purple Vienna kohlrabi traveled to North America with German immigrants in the 19th century, though green varieties long dominated commercial production. The modern interest in colorful, nutrient-dense vegetables has renewed appreciation for purple kohlrabi, particularly among farmers' market growers and health-conscious consumers who value both its visual impact and the additional antioxidant benefits in the skin.