Kohlrabi or cabbage turnip, tastes like a mixture of cucumber and mild broccoli. Baby kohlrabi can be as crisp and juicy as an apple. Bulbs can be purple or green, with white flesh. They can be eaten raw (like jicama) or cooked. Leaves can be cooked like collard greens.

How to Select

Choose firm kohlrabi globes that are heavy for their size and firm, without bruises or cracks.

How to Store

Wash leaves, then refrigerate in a plastic bag with some air holes, wrapped in paper towels for up to 3 days. Refrigerate globes for up to 10 day. Wash before using.

How to Prepare

If the stems and leaves are still attached to the kohlrabi, cut them off. Save the leaves and cook them just like kale or turnip greens. Peel off the tough outer layer of the bulb with a vegetable peeler first. Slice and serve raw with dips. Add to soups, roast or steam.

Recipes with this vegetable