What is Kohlrabi?

You might have spotted this intriguing green or purple bulb at your local grocery store or farmers' market and wondered what it is or how to prepare it. Kohlrabi has a quick growing cycle from seed to harvest, making it abundant in early winter, though its easy cultivation means it's available throughout the year. Discover how to cook, savor, and store this cabbage-like vegetable.

What is Kohlrabi?

Most brassicas are the result of careful breeding of a single plant species. For instance, broccoli was selected for its large, bushy tops, and kale was bred for its broad, leafy greens. Kohlrabi, on the other hand, has been cultivated for its oversized stem. While it may resemble a root vegetable, its bulbous base actually grows above the ground, with large, leafy stalks emerging from the top.

Kohlrabi is easy to identify at the store or market thanks to its unique appearance. It looks like a bulbous broccoli stem (sometimes purple) with large kale-like leaves sprouting from the top. When sold without its leaves, it often resembles a pale green softball.

Find the recipe: Okra and Kohlrabi Vegan Breakfast Hash

What does Kohlrabi taste like?

Varieties of Kohlrabi

Kohlrabi is typically harvested during the summer and again in early winter. The summer variety tends to be smaller, more delicate, and has a sweeter taste, while the winter variety is heartier and usually larger. For the best flavor and texture, it's recommended to choose smaller kohlrabi from either harvest. Larger bulbs can become tough, fibrous, and woody, similar to broccoli when overgrown.

Kohlrabi comes in many different species, but it is most commonly found in either green or purple varieties. Regardless of color, the inside remains a light green or white, and the taste is virtually the same. The purple kohlrabi's skin can be slightly thicker, but this doesn't impact its flavor.

How to Cook Kohlrabi

Kohlrabi can be enjoyed both raw and cooked. It adds a nice crunch to slaw and pairs wonderfully with other cruciferous vegetables like cabbage. For a slaw where kohlrabi takes center stage, try combining it with thin matchsticks of tart apple and delicate celery slices. When cooked, kohlrabi is incredibly versatile. It can be turned into a smooth puree, or used as a savory base for roasted chicken thighs, pan-fried pork chops with stewed apples, or sautéed kale with a hint of lemon.

A classic in Eastern European cuisine, kohlrabi shines in stews and soups, especially when topped with a dollop of sour cream or crème fraîche. It pairs beautifully with root vegetables, so try cubing it and roasting alongside potatoes, carrots, turnips, or rutabaga until golden brown for a perfect, comforting side dish.

If you happen to find kohlrabi with its leaves still attached, don't discard them! They are fully edible and absolutely delicious. With a flavor similar to kale and collard greens, kohlrabi leaves are perfect for sautéing or steaming. You can also shave them thin and enjoy them raw in a salad or add them to a morning scramble for an extra veggie boost.

How to Store Kohlrabi

Kohlrabi is a hardy vegetable that can last for quite a while once you bring it home. To keep it fresh, store it in the fridge with the leaves removed. For optimal longevity, place it in a plastic produce bag with holes or perforations to allow it to breathe. If the bulb develops soft spots or brown patches, it's time to discard it.