Kohlrabi is an unusual vegetable in the Brassica family. Primarily grown for its swollen stem, kohlrabi is as crisp and juicy as an apple with a flavor much like a more sweet and mild broccoli. Kohlrabi may be green, purple, or white.
Harvest:
The bulb is the part typically harvested. This is the spherical and swollen part of the kohlrabi stem right above the roots. Harvest when the bulb is between 3 and 5 inches across by cutting right above the roots and below the bulb with scissors, shears, or a knife.
End of the harvest:
Once kohlrabi has been harvested it will not grow back. If left in the ground too long, kohlrabi will bolt (flower) turning the bulb and greens tough and bitter.
Storage and handling:
Strip bulb of leaves, stalk, and roots. Store bulbs and leaves separately.
Store leaves in a sealed plastic bag or tupperware with a piece of paper towel or fabric to soak up excess moisture. Leaves can keep for up to one week.
Store bulbs in a slightly opened bag or tupperware in the crisper drawer of the refrigerator. Bulbs can keep for up to 4 weeks.
Recipe ideas:
Peel off the tough outer skin with a vegetable peeler to prepare.
Raw kohlrabi makes a great snack or a refreshing addition to salads and slaws. Use them as you would apples or jicama.
Kohlrabi often passes as a root vegetable (it’s even known as the German Turnip!) so it can be used just like many root veggies, or alongside them. Try roasting kohlrabi with root veggies and garlic, pureeing it into a soup, or grating it into frittatas!
Use kohlrabi leaves as you would kale or collard greens.