To store kohlrabi, cut the stems and leaves off. Store both leaves and the bulbs in a plastic bag in the refrigerator. The leaves will keep for about 1 week, and the bulbs will last up to several weeks if stored properly.
Kohlrabi is a crisp, juicy, sweet, mild flavored vegetable. While kohlrabi is in the cabbage family and resembles a turnip, it grows differently than both. Many people mistake kohlrabi for being a root vegetable that grows under the ground, but it is actually an enlarged stem that grows above the soil level. The stems and leaves shoot up from the bulbous part to give it a unique appearance unlike any other vegetable. We grow green, purple and white varieties, but there really isn’t any distinguishable difference between the three once they are peeled.
Kohlrabi can be prepared in many different ways, both raw and cooked. It may be sauteed, stir-fried, braised, roasted, grilled and baked. The simplest way to eat it is to peel it and munch on slices plain or with just a touch of salt, a little lime juice and some chili powder. It can also be shredded and used in slaws with a variety of dressings or sliced and added to sandwiches or salads. If you ask Farmer Richard what his favorite way to eat kohlrabi is, I guarantee he’ll say, “Creamy Kohlrabi Slaw!”
While kohlrabi pairs well with creamy sauces and is great in refreshing salads, it is actually an adaptable vegetable that also pairs well with a lot of other flavor profiles from around the world. Don’t be afraid to use kohlrabi in curries or stir-fries. You may also come across some recipes for stuffed kohlrabi that is baked, a concept that descends more from European cuisine along with a variety of soup and stew recipes.
To use kohlrabi, first remove the fibrous peel from the exterior of the bulb prior to eating. You can do this easily by cutting the kohlrabi into halves or quarters and then peeling away the outer skin with a paring knife. The flesh is dense and crisp, yet tender, juicy and sweet with a hint of a mild cabbage flavor. The leaves on kohlrabi are edible as well, so don’t just discard them. They have the texture and characteristics of collard greens, so you could use them in any recipe calling for collards or kale. They are also good eaten raw. Just make sure you slice them thinly and toss them with an acidic vinaigrette to soften the leaves.
Health & Nutrition: Kohlrabi is an excellent source of vitamin C, fiber, and potassium. It is low in calories and sodium, and contains indoles, which are believed to be potentially significant anti-cancer compounds. These plant compounds are not destroyed with cooking of the vegetable.
Cultural & Historical Background: The name for kohlrabi is derived from “khol” meaning stem or cabbage and “rabi” meaning turnip.
Growing Information: Kohlrabi is seeded in the greenhouse in early March and transplanted to the field as early as possible in April, along with other vegetables in the same family of brassica crops including broccoli, cauliflower and cabbage. Kohlrabi is reliably one of the first of this family of vegetables to be ready, so it has earned its “niche” in seasonal eating while we wait for broccoli and cauliflower to make heads. We also grow a slightly different type of kohlrabi in the fall that is intended for long term storage. We hope to include storage kohlrabi in your boxes most likely in December!
