- We grow green and purple kohlrabi varieties in the spring and fall. We also grow a larger winter-hardy kohlrabi variety called Superschmelz for winter fun.
Kohlrabi bulbs will keep in your refrigerator's veggie drawer for several weeks.
Kohlrabi is a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.
- Kohlrabi comes in two varieties: one deep purple and the other vibrant green. Both have pale green to white flesh.
- Other names for kohlrabi include "Kohl-Rabi," "German Turnip," "Stem Turnip" and "Cabbage Turnip."
- Both the bulb and the leaves are edible.
- The bulb can be quartered and roasted like potatoes, steamed, grilled or simply thinly sliced raw.
- Cook kohlrabi leaves like you would other leafy greens, by either boiling for a few minutes in salted water, or by sautéing with olive oil and garlic until tender.
- The leaves can be eaten raw, tossed into a salad and are also delicious thrown into a stir-fry.