How to Use Kohlrabi

Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up.

Although these green bulbs look like they were dug up from the earth, the round bulb is a swollen stem that grows above ground. Not a commonly used vegetable in American cuisine, kohlrabi is widely used in Central Europe and Asia. It is still patiently waiting to be discovered in this country.

Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.

Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.

If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

Read more: Food, Eating for Health

Excerpted from Rolling Prairie Cookbook, by Nancy O'Connor. Copyright (c)1998 by Nancy O'Connor. Reprinted by permission of Chelsea Green Publishing Company.
Excerpted from Rolling Prairie Cookbook, by Nancy O'Connor.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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Dale O.

8:46PM PDT on Apr 6, 2013

Have loved Kohlrabi for years, a wonderful and tasty veggie.

April 6
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Micki S.

6:51AM PDT on Jul 17, 2012

Yes, finally a site explaining uses for this veggie. We grow kholrabi in MI, I recently have become involved with cross fit and paleo love the cross fit. I use the kohlrabi as a potato substitute in venison roasts along with carrots. We also eat it raw and in salads. I work in FL and it is hard to find. So my visit to my home in MI I will be bringing some back.

July 17
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Cecily P.

2:16PM PDT on Apr 19, 2012

Thanks! I've had some in the fridge for a little while (a gift) and have had no clue what to do with it!

April 19
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Barbara P.

9:49AM PDT on Mar 19, 2012

I normally grow Kohlrabi and the only caveat is that it is very attractive to slugs but as far as I know it is quite nutritious . I often have it in salads or sliced very thin and added last to noodle soups :D

March 19
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KS G.

1:20AM PDT on Mar 18, 2012

Thanks for the article.

March 18
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Jennifer C.

5:30PM PDT on Mar 15, 2012

Thanks for this article.

March 15
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Sylvia M.

4:41PM PDT on Jun 29, 2010

Thank you so much. I recently joined a CSA and kohlrabi was in this week's share. You have given me several options for preparation.

June 29
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Deanna W.

8:11AM PDT on Jun 16, 2010

When I was a lil one. My father had all 5 of us girls out working in the fields, one year he decided to show us what kohlrabi was at the market, had us taste it and bought us some seeds to try it. For weeks we watched it try and grow and finally it started forming a ball in the center, got excited and then learned that it can be up to 90 days before we could even harvest or try them again. Then one day, my father pulls one from the ground and peels it like an apple and cut it up for each of us to taste. That was THE BEST kohlrabi i'd ever eaten. Anyways, for a long time after i was older, I didnt plant this. Recently I started growing them (purple danube)And they sell like hotcakes, here they are about 6.00-8.99 a pound. So they can make a hefty profit.. If ya wanna get rid of them.. but me personally, ive become a bit greedy and kept alot of the harvest for myself. :D this is my story on Kohlrabi. I mention this to friends and they look at me like WHAT is that? its a hard vege to describe, I tell them, its something you just gotta try and see for yourself. Alot of them do like it and some still say they taste like the ground. I LOVe em! Happy Harvesting!

June 16
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Sara D.

12:27PM PDT on May 31, 2010

My sister planted this last year for the first time when she was doing the farmer's market, and they would sell out in a matter of minutes. I had never heard of it before then. I tried it, and it quickly became one of my favorite things to eat. I don't do anything fancy. I just cut it up and eat it raw. Love it.

May 31
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Cindy D.

5:59AM PDT on May 20, 2010

My husband is Asian and I'm a vegan. Your site gave me all my answers .I hate to waste any part of a plant and was caurious about eating the leafy part.