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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