Kohlrabi
Crisp, juicy bulbs with mild cabbage-potato 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.
Shelf Life
1-2 weeks if firm and unpeeled. The greens are more perishable. Wrinkling or softness means it's time to cook.
Flavor & Texture
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 young kale or turnip tops.
Prep Tips
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.
How to Use It
- Roast in chunks with garlic, olive oil, and a sprinkle of Parmesan
- Shred for slaw with mayo, vinegar, and carrot or apple
- Spiralize into noodles and toss with bacon, onion, and cheese
- Simmer and mash with butter or puree into soup
- Use bulbs instead of potatoes, celery root, or turnips for texture, or broccoli and cabbage for flavor
- Greens are close to turnips or collard greens
Tastes Great With
Butter, garlic, Parmesan, bacon, apples, lemon juice, parsley, olive oil, cream, orzo, kale
Watch Out For
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.
Fun Fact
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.