Kohlrabi is sometimes called the cabbage turnip. It looks similar to a root vegetable, but it is actually grown above the ground and belongs to the brassica family. Kohlrabi can have either pale greenish white skin or reddish purple skin, but the flesh on both is a cream color that has a crisp texture with a sweet, peppery taste. The leaves have a similar taste to turnip greens.
BEST STORAGE PRACTICES:
Store in crisper drawer between 32-36 degrees F. Remove leaves before storing and if keeping longer, store in separate plastic bag. Wash before eating.
FUN WAYS TO EAT AND COOK:
Kohlrabi can be eaten raw (it has a peppery cabbage taste) or cooked. When cooking, steam kohlrabi, boil, or bake with other vegetables and spices. Kohlrabi also make great edible bowls for stuffing.
Select Kohlrabi with no damage, splits or bruises to the stem. Choose small to medium sized kohlrabi if eating raw. The larger ones tend to have a woodier taste and are better for cooking.
WHY IT’S GOOD TO EAT:
- Great source of vitamin C, vitamin B6 and dietary fiber
- Good source of potassium, manganese, copper and folate
WHEN IT’S IN SEASON:
This cool season vegetable can be found during the spring and the fall.
HOW IT’S HARVESTED:
Proper harvest time of kohlrabi bulbs is when they reach 2-4 inches in diameter. The entire plant is picked from the ground when the kohlrabi bulb is ready.
Sliced thin and eaten raw – When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes. You can toss them in a salad or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
Roasted – When roasted in the oven, the outside of the kohlrabi caramelizes and the flavor sweetens and mellows. You can slice the kohlrabi thin for toasted “chips” or cube it. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish.