Kohlrabi is a member of the cabbage or brassica family. This vegetable has a strong brassica flavor. Once you remove the green or purple skin, it essentially looks like a turnip, but tastes like cabbage. Kohlrabi retains a lot of water so it’s crisp but softens when you cook with it. It is especially happy growing in cooler temperatures which is why you see them a lot in late spring or fall, but they are easy to grow year-round. The leaves are edible and can be compared to collards.

To store kohlrabi:

Store kohlrabi globe and leaves separately. The bulb will last for 2 weeks refrigerated in a plastic bag. Wrap leaves and stalks in a plastic bag and keep in the crisper drawer of the refrigerator.

To prep kohlrabi:

Rinse under cold running water just before use. Cut the outer skin off with a knife. Trim off the remains of the stalks and root. Grate, slice, or chop as desired.

Green and purple kohlrabi

To cook kohlrabi:

Cut raw kohlrabi bulb into sticks for a refreshing addition to a raw vegetable tray or grate it for salads. Try raw kohlrabi smeared with peanut butter. Lightly boil, steam or bake it, or add it to stews and stir-fries. Young kohlrabi leaves can be used in recipes calling for greens.

To freeze kohlrabi:

Cut into cubes or slices and blanch for 3-4 minutes. Place into ice water bath to stop the cooking. Drain and dry. Place in Ziploc freezer bag.

Kohlrabi chopped on plate
Heads of garlic

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