Kohlrabi

How to select

Choose kohlrabi that is heavy for its size, firm, and smooth.

How to prepare

Separate the leaves from the bulbs.
Under running water, scrub the bulb with a vegetable brush.
Gently rinse the leaves under the running water.
Once clean, remove the outside layer with a sharp knife.
The skin of a kohlrabi is too thick for a vegetable peeler.

How to store

Wash thoroughly and store with leaf stems removed.
Kohlrabi bulbs can be stored in the refrigerator for several weeks.
Storage life can be extended if kohlrabi is placed in sealed, perforated plastic bags.

Peak season

Spring, fall

Ways to use kohlrabi

Eat kohlrabi raw, steamed, roasted, or grilled.
Use in soups, stews, casseroles, and salads.
Add cooked kohlrabi to mashed potatoes.
Enjoy with your favorite healthy dip.

Fun facts

While kohlrabi is related to cabbage, they have different flavors.
Kohlrabi is not a root vegetable despite looking like one.
Kohlrabi leaves can be used in similar ways as spinach.
There are white and red/purple varieties of kohlrabi.

Nutrition facts and info

Kohlrabi is an excellent source of vitamin C, which aids in iron absorption. Great source of fiber, which helps your digestive system. Good source of potassium, a mineral that is important for heart health.

1 cup kohlrabi = 36 calories, 2 g protein, 8 g carbs, 5 g fiber, 32 mg calcium, 26 mg magnesium, 62 mg phosphorus, 472 mg potassium, 84 mg vitamin C, 17 mg choline