Kohlrabi
Crisp, juicy bulbs with mild, cabbagey, turnip-y flavor and edible greens
Storage
Store kohlrabi bulbs in a perforated produce bag in the fridge crisper drawer. Trim off greens right away—they draw moisture from the bulb.
Keeps For
Kohlrabi stores surprisingly well — farm-fresh bulbs can last months in the crisper. Wrinkling or softness means it's time to cook. The greens are much more perishable — use them within a week.
Flavor Profile
Raw bulbs are crisp and juicy—like a broccoli stem with a hint of radish bite. Cooked, they mellow to something like mild cabbage meets potato. The greens are sturdy, slightly bitter, and cook down like kale or turnip tops.
How to Prep
Trim root and stem ends flat, then peel deeply—the outer skin can be fibrous. Slice, dice, or shred depending on the dish. Check for woody inner cores for large bulbs and cut them out if needed. Greens cook fast—remove tough ribs before sautéing or braising.
Ways to Cook
- 1 Roast in chunks with garlic, olive oil, and a sprinkle of Parmesan
- 2 Shred for slaw with mayo, vinegar, and carrot or apple
- 3 Spiralize into noodles and toss with bacon, onion, and cheese
- 4 Simmer and mash with butter or puree into soup
- 5 Use bulbs instead of potatoes, celery root, or turnips for texture, or broccoli and cabbage for flavor
- 6 Greens are close to turnips or collard greens
Pairs Well With
Good to Know
Soft or shriveled bulbs are still usable, but are best cooked. Greens wilt quickly—don't expect long storage. Large bulbs sometimes hide woody centers—just trim them out. Peel generously if needed; the outer layer can be tough, especially near the base of bulbs bigger than a baseball.
Did You Know?
Kohlrabi means 'cabbage turnip' in German, and that's exactly what it is: a swollen stem, not a root. It thrives in cool weather and grows fast in spring and fall. You won't find kohlrabi this tender in stores—we try to pick ours young, before it ever gets tough.
Recipe Inspiration
Common Questions About Kohlrabi
Can you eat kohlrabi raw?
Absolutely. Raw kohlrabi is crisp and juicy—think broccoli stem crossed with apple. Slice it thin for snacking, shred it for slaw, or cut into sticks for dipping. It's one of the best raw vegetables we grow.
Can you freeze kohlrabi?
You can just throw it in a bag and freeze it — farm-fresh kohlrabi holds up reasonably well. Vacuum sealing is a step up without much extra effort. If you want the best long-term results, blanch first: peel, cube, 2-3 minutes in boiling water, ice bath, dry, then freeze. Either way, use frozen kohlrabi in cooked dishes like soups and mashes — the texture softens after thawing and won't work for raw applications.
Do you have to peel kohlrabi?
Usually yes. The outer skin is fibrous and doesn't soften much with cooking. Peel generously—the tough layer can extend deeper than it looks, especially near the base. Small, young kohlrabi from a farm might have tender enough skin to skip peeling, but grocery store specimens almost always need it.
Can you eat kohlrabi skin?
It won't hurt you, but it's not pleasant. The skin is fibrous and chewy even when cooked. When peeling, watch the color — the outer layer is noticeably whiter than the flesh inside, and that white coloring is your cue that you're still in the fibrous zone. Keep peeling until the color shifts. Some people don't mind it on very young, small bulbs, but most prefer to peel.
Is kohlrabi the same as jicama?
Different plants, similar vibe. Both are crisp and juicy raw, which is probably why people confuse them. Kohlrabi is a brassica (cabbage family) with a mild cabbage-radish flavor. Jicama is a legume root with a sweeter, more neutral taste. They can substitute for each other in slaws and snacking, but kohlrabi has more flavor.
Can you pickle kohlrabi?
Yes, and it's excellent. The firm texture holds up well to pickling. Quick pickles with rice vinegar, sugar, and salt are ready in a few hours. For longer fermentation, treat it like you would turnips—salt brine, maybe some garlic and peppercorns. It stays crunchy for weeks. If you're looking for something shelf-stable, always follow a trusted canning recipe.
Can you eat kohlrabi leaves?
Yes, the greens are completely edible. They're sturdy and slightly bitter — the texture ranges anywhere from young kale to collard greens depending on the age of the kohlrabi. Remove the tough center ribs before sautéing or braising. Older greens may need to be cooked more aggressively to get tender. They wilt quickly after harvest, so use them within a few days while the bulb keeps longer.
How do you cook kohlrabi greens?
Strip the leaves from the stems and check the ribs — if they're not fibrous, dice them and throw them in the dish too. These greens wilt incredibly fast, so have everything ready before you start. For best texture, cook the stems a minute or two before adding the leaves; throwing everything in together works fine too if you're not fussy about it. Sauté with garlic and olive oil, braise in broth, or add to soups. A splash of vinegar or lemon at the end brightens the flavor.
Does kohlrabi need to be refrigerated?
Yes, for best results. Store the bulbs in a perforated bag in the crisper drawer—they'll keep 1-2 weeks. At room temperature they'll soften and get rubbery within days. Remove the greens first; they draw moisture from the bulb and spoil faster anyway.
What does kohlrabi taste like?
Raw, it's crisp and juicy with a mild broccoli-stem sweetness and a hint of radish bite. Cooked, it mellows into something like cabbage crossed with potato—mild, slightly sweet, and creamy when mashed. The greens taste like sturdy, slightly bitter cooking greens, similar to turnip tops.
Does kohlrabi taste like cabbage?
There's a family resemblance—they're both brassicas. But kohlrabi is milder and sweeter than cabbage, especially raw. It has more in common with broccoli stems in terms of crunch and juiciness. Cooked, the cabbage notes come through more, but it's gentler than actual cabbage.
How do you pronounce kohlrabi?
KOHL-rah-bee, with the emphasis on the first syllable. It's German—'kohl' means cabbage and 'rabi' comes from the word for turnip. So you're basically saying 'cabbage-turnip,' which is exactly what it looks like.
Is kohlrabi a turnip?
No, though they're often confused. Turnips are roots; kohlrabi is actually a swollen stem that grows above ground. They're both brassicas (cabbage family), which explains the similar look. Kohlrabi is milder and crisper raw, while turnips have more bite and earthiness.
What is kohlrabi related to?
Kohlrabi is a brassica—same family as cabbage, broccoli, kale, Brussels sprouts, and cauliflower. They're all the same species, believe it or not, just bred to emphasize different parts of the plant. Kohlrabi was bred for its swollen stem.
Can you roast kohlrabi?
Absolutely, and it's one of the best ways to cook it. Peel, cut into chunks, toss with olive oil and salt, and roast at 400-425°F until golden and tender, about 25-35 minutes. The edges caramelize nicely. It develops a mild, sweet flavor that's somewhere between roasted potatoes and roasted cauliflower.
What can I substitute for kohlrabi?
For raw applications (slaw, snacking), try jicama or broccoli stems—both have that crisp, juicy texture. For cooked dishes, turnips or celery root work well, though they have stronger flavors. In a pinch, potatoes can sub in for mashed or roasted preparations, but you'll lose the mild brassica sweetness.
What's the difference between kohlrabi and turnip?
Turnips grow underground and have more bite—peppery and earthy. Kohlrabi grows above ground (it's a swollen stem, not a root) and tastes milder, sweeter, and crisper when raw. Both work well cooked, but kohlrabi is better for raw eating. Turnip greens are more commonly eaten than kohlrabi greens, but both are edible.
Does kohlrabi cause gas?
It can, like most brassicas. Cabbage, broccoli, Brussels sprouts—they all contain compounds that can cause digestive discomfort for some people. Cooking helps break these down. If you're sensitive to cruciferous vegetables, start with smaller portions and see how you do. Everyone's gut is different.