Kohlrabi is a part of the cabbage family and is similar to a turnip. It is a crunchy vegetable that tastes like a mix of cucumber and mild broccoli. Kohlrabi can either be purple or green on the outside. Both the globes and the leaves are edible.
Why should I eat this?
Kohlrabi is an excellent source of vitamin C which helps with immune system function and wound healing. Dietary fiber is important for proper bowel function. Fiber also helps provide a feeling of fullness with fewer calories.
How do I make a good selection?
Choose kohlrabi globes that are firm, heavy for their size, and free of bruises or cracks. Smaller kohlrabi are more tender. Leaves should be green in color and not wilted, damaged or discolored.
What is the proper storage?
Cut leaves about an inch above the globe. Store globes in a plastic bag in refrigerator for up to ten days. Store leaves in a plastic bag in the refrigerator and use within three days.
How could I use this?
- Roast kohlrabi with other vegetables
- Grill kohlrabi slices
- Add kohlrabi to your stir-fry
- Add cooked kohlrabi to mashed potatoes
- Eat raw with dip or hummus
- Add sliced or shredded kohlrabi to salads or coleslaw
- Add diced kohlrabi to soups
- Sauté chopped leaves with olive oil and garlic
- Add leaves to soups, stews, or sauté with other vegetables
What is the seasonal availability of this item?
Materials to Print
The Seasonal Produce Handouts page includes a variety of handouts, recipes, and recipe cards that are available as downloadable PDFs. You can use these resources in your educational programs.
- Fruit and Veggie Fact Sheets, UNL Nutrition Education Program
- Seasonal Produce Guide, SNAP-Ed Connection
- Nebraska Harvest Schedule, Buy Fresh Buy Local Nebraska