Kohlrabi: Nutrition, Selection, Storage, and Cooking

Kohlrabi, a member of the cabbage family, is becoming more common in markets. Its swollen stem grows above ground, and its light green or purple leaves resemble those of turnips and cabbage. Both the bulb and leaves can be eaten in different ways. Kohlrabi has a mildly sweet, peppery flavor and can be served raw or cooked. Popular among health-conscious eaters and vegetarians, it is especially rich in vitamin C and a good source of potassium.

How is kohlrabi used in the kitchen?

Grate raw kohlrabi into salads or cook it for baked dishes. Add it grated to salads or use it in cooked dishes.

How do you choose kohlrabi?

Choose bulbs that feel firm, smooth, and heavy. Larger bulbs may be more fibrous and tough, while medium-sized bulbs tend to be crisp and tender. If you plan to eat the leaves, look for bright green, crisp leaves without yellowing or wilting. A firm stem on bulbs sold with stems attached can also indicate freshness.

Is there a difference between purple and green kohlrabi?

Kohlrabi is sold in light green and purple varieties. The color difference is in the skin; both have creamy white flesh, and they have no notable difference in flavor. Purple kohlrabi may stain your hands or counter before peeling, so take care when preparing it. Both colors can be cooked in the same ways and used interchangeably.

How should you store kohlrabi?

Store the leaves separately from the bulb; attached leaves draw moisture and nutrients from the bulb. Place the bulb in a plastic bag in the refrigerator crisper, where it can stay fresh for 2–3 weeks. Wrap the leaves in a damp cloth and store them separately; they can last for several days.

How can you cook kohlrabi?

Slice it thinly for salads or grate it into coleslaw-style mixtures. To cook it, cut it into cubes and boil or roast it. Roast it at 200°C / 390°F for about 20–25 minutes to bring out a mildly sweet flavor. Sauté the leaves as you would spinach or add them to soup. Boiled kohlrabi can also be mashed like potatoes, on its own or mixed with potatoes, for a lighter, more fibrous texture.

What flavors pair well with kohlrabi?

Its mild sweetness and peppery flavor pair well with apples and pears in salads. A simple dressing of olive oil, lemon, and fresh herbs highlights the bulb’s flavor. It is also often served with cheese and nuts. Cumin and mint are other good flavor pairings; they are also used with kohlrabi in Mediterranean and Middle Eastern salads.