Veggie IDs: Kohlrabi

This plant was developed by crossing a cabbage with a turnip. We grow purple and green ones. The edible part of a kohlrabi grows above ground and a kohlrabi is harvested by cutting it off its tap root that grows down into the soil. You can eat the leaves (use them like collard greens or kale) and the bulb (peel the bulb before eating).

To store: Store kohlrabi globe and leaves separately. The bulb will last for 2 weeks refrigerated in a plastic bag. Wrap leaves and stalks in  a plastic bag and keep in the crisper drawer of the refrigerator.

To prep: Rinse under cold running water just before use. Cut the outer skin off with a knife. Trim off the remains of the stalks and root. Grate, slice, or chop as desired.

To cook: Cut raw kohlrabi bulb into sticks for a refreshing addition to a raw vegetable tray or grate it for salads. Try raw kohlrabi smeared with peanut butter. Lightly boil, steam or bake it, or add it to stews and stir-fries. Young kohlrabi leaves can be used in recipes calling for greens. They taste a bit like cabbage and act a bit like kale when cooking. Check out A Couple Cook’s 10 suggestions for Kohlrabi recipes.