Season: June and/or October
It's recommended to remove the leaves and store them separately. Wrap both leaves and bulb loosely in plastic, then store in your crisper drawer.Kohlrabi will keep for quite a while! These durable cold season veggies are known for being a late season crop (harvested in November, although we grow it in the Spring too) that will last into early Spring when stored properly.
- Kohlrabi should be peeled first - a paring knife or vegetable peeler works well. Sometimes the skin of very small kohlrabi (3-4" across) is tender enough to leave on.
- My favorite way to eat kohlrabi is grated or sliced thin in a coleslaw-type salad, but it can be prepared many ways. Some people enjoy it roasted, stirfried with other vegetables, or prepared with a white sauce. Kohlrabi is also great in salads when paired with apples.
- You can also cook the leaves as you would kale or swiss chard. They aren't always left on the bulb when sold, but when you get them super fresh at your local farm market, or in your CSA box they are!
Kohlrabi is German for “Cabbage-turnip” a very simple and accurate name, since it has a very mild cabbage flavor and a turnip-like shape. This cold season vegetable first appeared in Germany in the 16th century, then moved on to England, Ireland, Italy, Spain, and the Mediterranean.
As a brassicae, kohlrabi shares many of the same nutritional qualities as cabbage, brussel sprouts, and cauliflower.
- Low in calories, only 19 for a half cup raw, sliced
- High in dietary fiber, 2.5 grams for one-half cup
- Potassium content peaks at 245 grams for one-half cup
- Vitamin content for that same one-half cup includes 25 I.U. vitamin A, 43.4 mg. vitamin C, 11.3 mcg folic acid, and 16.8 mg. calcium.