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Getting the flavor of Kohlrabi!

July 10, 2009

Brassica oleracea

Visually, kohlrabi is by far the most terrifying vegetable in existence. However, kohlrabi is not the alien being many take it for—it’s a close relative of broccoli and has a good taste. It is believed to be a natural hybrid vegetable of the cabbage family (brassicas) and root vegetables. Its name is the synthesis of these parts: “kohl” meaning cabbage and “rabi” meaning turnip.

While the leaves are edible, the most desired part of the vegetable is the bulb. This is in fact a sort of bloated stem, from which the leaves branch off.

Nutritionally, kohlrabi is a good source of vitamins A and C, a decent source of potassium and calcium, and high in fiber.
To prepare:

  • After washing, trim away any tough parts of the skin or bruised areas. There is no need to peel the skin after cooking.
  • Can be eaten both cooked and raw. Try grating kohlrabi raw into salads.
  • Make modified cole slaws: Mix grated kohlrabi and radish, chopped parsley, green onion, and a salad dressing.
  • Trick your kids into eating it by peeling it and serving them slices of “apple.”
  • Steam kohlrabi whole 25-30 minutes or thinly sliced 5-10 minutes. Dress slices with oil, lemon juice, and fresh dill weed. Dip in flour and briefly fry.
  • Sauté after grating in butter and add herbs or curry for enhanced flavor.
  • Add slices or cubes of kohlrabi to soups, stews, or stir-fries.
  • Leaves are snapped off from the bulb and prepared in the same way as kale. You may want to remove the center rib.


  • A bulb of kohlrabi will last for up to 1 month refrigerated in a plastic bag. But good luck going a whole month without eating it!
  • Leaves should be separated and kept in a plastic bag or damp towel and kept in the hydrator drawer. Use as soon as possible.

From July 10, 2009 Fox & Fawn Farm Newsletter

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