Kohlrabi is a unique, space-efficient vegetable grown for its crisp, swollen stem that tastes like a sweet, mild broccoli stem. If you’ve ever passed by these odd, Sputnik-like bulbs in the farmers’ market and wondered what to do with them, you’re in the right place. This guide will cover everything from selecting and storing kohlrabi to preparing it in delicious, simple ways.
Often called a German turnip, kohlrabi is actually part of the Brassica family, related to cabbage, broccoli, and kale. It comes in two main varieties: pale green and vibrant purple. Both have the same crisp, pale yellow interior. Its flavor is wonderfully versatile, making it a fantastic addition to your culinary repertoire.
Kohlrabi
To truly appreciate kohlrabi, it helps to understand its background and what makes it special. This cool-weather crop is prized by gardeners and chefs alike for its fast growth and dual-purpose nature. You can eat both the bulb and the young leaves.
What Is Kohlrabi?
Kohlrabi (*Brassica oleracea* Gongylodes Group) is not a root vegetable, even though it looks like one. The edible part is a swollen stem that grows just above the soil. The name comes from the German words for cabbage (“kohl”) and turnip (“rübe”), which perfectly describes its appearance and family ties.
A Brief History And Origin
Kohlrabi was first cultivated in northern Europe around the 16th century. It gained popularity for its hardiness and ability to thrive in cooler climates. Today, it’s a staple in German, Austrian, and Eastern European cuisines, and it’s becoming increasingly common in North America and Asia.
Nutritional Profile And Health Benefits
Kohlrabi is a nutritional powerhouse. It’s low in calories but packed with vitamins, minerals, and fiber. A one-cup serving provides an excellent source of vitamin C, meeting over 100% of your daily needs. It’s also rich in potassium, vitamin B6, and antioxidants.
- Boosts Immunity: Its high vitamin C content supports immune function and collagen production.
- Aids Digestion: The significant fiber content promotes gut health and regularity.
- Supports Heart Health: Potassium helps regulate blood pressure, while the fiber can help manage cholesterol levels.
- May Have Anti-Inflammatory Properties: Like other cruciferous vegetables, it contains phytochemicals that can reduce inflammation.
How To Select And Store Kohlrabi
Choosing the best kohlrabi is simple once you know what to look for. Proper storage will then extend its crisp, fresh quality for weeks.
Choosing The Best Bulbs At The Market
Look for firm, heavy bulbs that feel solid in your hand. Smaller bulbs, about 2 to 3 inches in diameter, are typically more tender and sweeter than larger ones. Avoid any with cracks, soft spots, or significant woody-looking skin. The leaves, if attached, should be vibrant green and fresh, not wilted.
Proper Storage Techniques For Freshness
For optimal storage, seperate the leaves from the bulb if they are still attached. The leaves draw moisture from the bulb. Store the bulbs loose in the crisper drawer of your refrigerator, where they can last for several weeks. The leaves should be used within a few days; wrap them in a damp paper towel and place them in a plastic bag.
Preparing Kohlrabi For Long-Term Storage
Kohlrabi freezes well for long-term use. First, peel and cut it into cubes or slices. Blanch the pieces in boiling water for 2-3 minutes, then immediately transfer them to an ice bath. Drain thoroughly, pack into airtight freezer bags, and freeze for up to 12 months.
How To Prepare And Cook Kohlrabi
The thick skin of kohlrabi is tough and not pleasant to eat, so peeling is an essential first step. After that, the possibilities are nearly endless.
Step-By-Step Peeling And Cutting Guide
- Rinse the bulb under cool water to remove any dirt.
- Trim off the root end and the stem end where the leaves were attached.
- Use a sharp vegetable peeler or paring knife to remove the outer skin. Be sure to peel deeply enough to remove the fibrous layer beneath the skin, especially on larger bulbs.
- Once peeled, you can slice, dice, grate, or cut it into matchsticks, depending on your recipe.
Basic Cooking Methods
Kohlrabi’s texture holds up well to various cooking methods, each bringing out a different aspect of its flavor.
Roasting Kohlrabi
Roasting caramelizes the natural sugars. Toss cubed kohlrabi with olive oil, salt, and pepper. Roast at 425°F (220°C) for 25-30 minutes until tender and golden brown.
Steaming or Boiling
Steaming preserves nutrients and the vegetable’s mild flavor. Steam chunks for 10-15 minutes or until fork-tender. Boiling is similar; add to salted water and cook for 10-12 minutes. You can then mash it, similar to potatoes.
Sautéing or Stir-Frying
Thin slices or matchsticks cook quickly in a hot pan. Sauté with garlic and ginger for a simple side, or add it to a vegetable stir-fry during the last few minutes of cooking.
Raw Preparation Ideas
Raw kohlrabi is crisp and refreshing. It’s excellent shredded into slaws, sliced thin for salads, or cut into sticks for a crudité platter with a creamy dip. Its mild flavor pairs well with sharp vinaigrettes and creamy dressings alike.
Delicious Kohlrabi Recipes To Try
Here are a few straightforward recipes to get you started. They highlight kohlrabi’s versatility from appetizer to main course.
Simple Kohlrabi Slaw
This is a quick, no-cook side dish. Peel and grate one large kohlrabi bulb. Toss with a grated carrot and a thinly sliced apple. For the dressing, whisk together 1/4 cup mayonnaise, two tablespoons apple cider vinegar, one teaspoon honey, salt, and pepper. Combine and chill before serving.
Creamy Kohlrabi Soup
A comforting soup perfect for chilly days. Sauté one chopped onion and two peeled, diced kohlrabi bulbs in butter until softened. Add four cups of vegetable broth and simmer until the kohlrabi is very tender. Puree with an immersion blender, then stir in 1/2 cup of cream or coconut milk. Season with salt, pepper, and a pinch of nutmeg.
Roasted Kohlrabi With Herbs
Preheat your oven to 400°F (200°C). Toss two peeled and cubed kohlrabi bulbs with two tablespoons of olive oil, one teaspoon of dried thyme, one teaspoon of garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, stirring once, until golden and crispy on the edges. Finish with fresh parsley.
Kohlrabi “Steaks” With A Glaze
For a hearty vegetarian option, cut a peeled kohlrabi bulb into 1/2-inch thick rounds. Brush with oil and season. Pan-fry or grill for 5-7 minutes per side until charred and tender. In the last minute, brush with a mix of soy sauce, maple syrup, and a touch of smoked paprika.
Growing Your Own Kohlrabi
Kohlrabi is one of the easier vegetables to grow, making it great for beginner gardeners. Its compact growth habit means it doesn’t take up much space.
Best Conditions For Planting
Kohlrabi thrives in cool weather. Plant seeds directly in the garden 2-4 weeks before the last spring frost, or start them indoors for a head start. For a fall harvest, plant seeds in mid-to-late summer. It prefers full sun (at least 6 hours daily) and well-drained, fertile soil with a pH between 6.0 and 7.5.
Step-By-Step Growing Guide
- Work compost into your soil before planting.
- Sow seeds 1/4 inch deep, spacing them about 2 inches apart.
- Once seedlings are a few inches tall, thin them to stand 5-6 inches apart. The thinned seedlings are edible!
- Keep the soil consistently moist but not waterlogged.
- Apply a balanced fertilizer halfway through the growing season.
- Harvest when the bulbs reach 2-3 inches in diameter by cutting the stem at the soil line.
Common Pests And Problems
As a brassica, kohlrabi can be susceptible to cabbage worms, aphids, and flea beetles. Use floating row covers to protect young plants. Practice crop rotation to prevent soil-borne diseases. Ensure good air circulation to avoid fungal issues like mildew.
Harvesting And Storing Your Crop
Don’t wait too long to harvest; oversized bulbs can become woody and tough. Use a sharp knife to cut the stem. You can harvest the young, tender leaves as you need them. Store harvested bulbs as you would store-bought ones: remove leaves and refrigerate.
Kohlrabi Vs. Other Common Vegetables
Understanding how kohlrabi compares to familiar vegetables can help you substitute it in recipes or understand its unique qualities.
Kohlrabi Vs. Turnips
While they look similar, turnips are actual root vegetables with a more peppery, sharp flavor when raw. Kohlrabi is sweeter and milder, with a texture closer to a broccoli stem. They can often be used interchangeably in cooked dishes like soups and mashes.
Kohlrabi Vs. Broccoli Stems
The flavor comparison is apt, but kohlrabi is usually more uniformly tender and less fibrous than a mature broccoli stem. It’s also larger, providing more usable yield per vegetable.
Kohlrabi Vs. Cabbage
Cabbage forms a dense head of leaves, while kohlrabi forms a bulbous stem. Raw cabbage can be more sulfurous in flavor. Kohlrabi is generally sweeter and crisper, making it often more palatable raw to people who dislike raw cabbage.
Frequently Asked Questions (FAQ)
What Does Kohlrabi Taste Like?
Kohlrabi has a mild, sweet flavor reminiscent of a broccoli stem or a mild turnip, but with a crisper, juicier texture similar to an apple when raw. When cooked, it becomes tender and slightly sweet, similar to a potato or a rutabaga.
Can You Eat Kohlrabi Leaves?
Yes, kohlrabi leaves are completely edible and nutritious. They taste similar to kale or collard greens. Saute them with garlic and oil, add them to soups, or use young, tender leaves raw in salads.
Is Kohlrabi Good For Weight Loss?
Kohlrabi can be an excellent addition to a weight management plan. It is very low in calories, high in fiber which promotes satiety, and has a high water content that helps you feel full. Its versatility also helps you add volume to meals without many calories.
How Do You Know If Kohlrabi Has Gone Bad?
Discard kohlrabi if the bulb has become soft, spongy, or slimy. Wrinkled skin or deep cracks are also signs of age. A foul odor is a clear indicator of spoilage. Minor surface blemishes can usually just be peeled away.
Can Dogs Eat Kohlrabi?
In moderation, yes. Cooked, plain kohlrabi is safe for dogs and can provide vitamins and fiber. Always introduce any new food slowly and in small amounts. Avoid feeding the leaves in large quantities as they can cause gas, and never season it with ingredients like garlic or onion which are toxic to dogs.
Kohlrabi is a versatile and rewarding vegetable that deserves a spot in your kitchen and maybe even your garden. Its sweet, mild flavor and satisfying crunch make it accessible, while its nutritional profile adds a healthy boost to your meals. Whether you roast it, shred it into a slaw, or blend it into soup, this unique vegetable offers a pleasant change from the usual. Don’t hesitate to pick one up on your next grocery trip and experiment—you might just find a new favorite.