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Discover the Wonders of Kohlrabi: A Unique and Versatile Vegetable

Introduction to Kohlrabi

Have you ever heard of kohlrabi? This intriguing vegetable, also known as the “German turnip,” has captured the attention of food enthusiasts around the world.

Originally from India and Asia, kohlrabi is now gaining popularity in many cuisines. Whether eaten raw or cooked, kohlrabi offers a unique flavor and a range of health benefits.

In this article, we will explore the basics of kohlrabi, from what it is to how to buy and store it. So, let’s dive in and discover the wonders of kohlrabi!

What is Kohlrabi?

Kohlrabi, scientifically known as Brassica oleracea, is a cruciferous vegetable that belongs to the cabbage family. It resembles a massive, round turnip with shoots on the top.

The name “kohlrabi” is derived from the German words “kohl,” meaning cabbage, and “rabi,” meaning turnip. Although it originated in India and Asia, kohlrabi is now cultivated in many parts of the world.

Kohlrabi comes in two main varieties: the purple and the green. The purple kohlrabi has a vibrant, deep purple skin, while the green one has a pale green color.

Interestingly, both varieties have the same taste and texture, so the choice between them is purely based on personal preference. When consumed raw, kohlrabi has a crisp and juicy texture, similar to that of an apple or a radish.

Its flavor is mildly sweet, with a hint of spiciness, making it a versatile ingredient in both salads and slaws. When cooked, kohlrabi softens and takes on a more subtle taste, resembling a blend of cabbage, broccoli, cauliflower, and kale.

What Does Kohlrabi Look Like? In appearance, kohlrabi can be likened to a cross between a cabbage and a turnip.

The round bulbous shape and the shoots on top resemble a turnip, while the foliage and overall structure resemble a cabbage. It is these unique characteristics that make kohlrabi stand out in the produce aisle.

The size of a kohlrabi bulb can vary, but it usually ranges from two to five inches in diameter. When choosing a kohlrabi, look for one that feels firm and unblemished.

A small to medium-sized kohlrabi is often preferred, as it tends to be more tender and flavorful. The skin of a kohlrabi can be either smooth or slightly ribbed, depending on the variety.

The color, as mentioned earlier, can be purple or green. The foliage, which includes long stalks and leaves, is edible as well, and can add a delightful crunch to your dishes.

Buying Kohlrabi

Now that you know what kohlrabi is and what it looks like, let’s discuss how to buy it. Kohlrabi can be found in many grocery stores and farmers markets, especially during its peak season from late fall to early spring.

When selecting a kohlrabi, choose one that feels heavy for its size and has a firm texture. Avoid any bulbs with soft spots or bruises, as these indicate spoilage.

The leaves should be vibrant and fresh-looking, showing no signs of wilting or yellowing. If possible, try to find kohlrabi with the leaves still attached.

This indicates that it is freshly harvested. The leaves can also be used in cooking, making it a double bonus.

Storing Kohlrabi

Once you have purchased your kohlrabi, it’s important to know how to properly store it to maintain its freshness and quality. Follow these simple steps to ensure that your kohlrabi stays crisp and delicious:


Remove the leaves: Start by removing the leaves from the bulb. This will prevent them from drawing moisture from the bulb and causing spoilage.

2. Store in an airtight container: Place the kohlrabi bulb in an airtight container or resealable plastic bag.

This will help retain its moisture and prevent it from drying out. 3.

Add water or lemon juice: If you notice that the kohlrabi bulb is starting to lose its crispness, you can revive it by adding a little water or lemon juice to the container. This will help maintain its moisture content and keep it crunchy.

4. Refrigerate: Finally, store the container in the refrigerator, preferably in the vegetable drawer.

The cool temperature will slow down the spoilage process and extend the shelf life of the kohlrabi. It’s worth noting that kohlrabi is best consumed within a week of purchase for optimal taste and texture.

However, if stored properly, it can last up to two weeks in the refrigerator. In conclusion, kohlrabi is a fascinating vegetable that offers a unique flavor and a range of health benefits.

Whether you prefer it raw or cooked, kohlrabi can be a versatile addition to your culinary repertoire. Remember to choose firm and unblemished kohlrabi when buying, and store it properly to maintain its freshness.

So next time you’re at the grocery store, give kohlrabi a try and explore the wonders of this humble vegetable.

Taste and Culinary

Uses of Kohlrabi

What Does Kohlrabi Taste Like? If you’ve never tried kohlrabi before, you may be wondering what it tastes like.

Raw kohlrabi has a crisp and juicy texture, similar to that of an apple or a radish. Its flavor is mildly sweet, with a hint of spiciness.

When bitten into, it releases a refreshing and slightly peppery taste that is both unique and delicious. When cooked, the taste of kohlrabi changes slightly.

It softens and takes on a more subtle flavor, reminiscent of a blend between cabbage, broccoli, and cauliflower. The sweetness becomes more pronounced, while the peppery undertones mellow out.

Cooking kohlrabi brings out a natural sweetness that pairs well with various spices and seasonings. To enjoy the crisp, raw taste of kohlrabi, try incorporating it into salads or slaws.

Its crunchiness adds a wonderful texture, while its mildly sweet and spicy flavor elevates the overall taste of the dish. You can slice or shred the kohlrabi and mix it with other vegetables, fruits, and a light dressing for a refreshing and healthy side dish.

If you prefer to cook your kohlrabi, there are several methods you can try. One popular technique is blanching, where you briefly boil the kohlrabi to soften it before further cooking.

This method helps retain its vibrant color and crispness while reducing its natural spiciness. Another common way to cook kohlrabi is to roast or grill it.

This method brings out the natural sweetness of the vegetable, creating a caramelized and slightly smoky flavor. To roast kohlrabi, simply peel and cube it, drizzle with olive oil, sprinkle with salt and any other desired seasonings, and roast in the oven until tender and golden brown.

Grilling kohlrabi works similarly, but you’ll want to slice it into thick rounds or wedges before grilling over medium heat until charred and tender.

How to Cook Kohlrabi

Cooking kohlrabi is a simple process that allows you to explore different flavors and culinary techniques. Here are some popular methods to try:


Raw: As mentioned earlier, kohlrabi can be enjoyed raw. Peel the outer skin, slice or shred the kohlrabi, and toss it with other raw vegetables or fruits for a fresh and crunchy salad.

You can also incorporate raw kohlrabi into wraps or slaws for added texture and flavor. 2.

Blanching: To blanch kohlrabi, peel it and slice it into your desired shape and thickness. Bring a pot of water to boil and add the kohlrabi.

Cook for about 2-3 minutes until it becomes slightly tender. Immediately transfer the blanched kohlrabi to a bowl of ice water to stop the cooking process.

Blanching is an excellent technique to use before further cooking methods like sauting or stir-frying. 3.

Sauting: Heat a pan with olive oil or butter over medium-high heat. Once hot, add sliced or cubed kohlrabi and season with salt and any other desired spices or herbs.

Saut for about 5-7 minutes until the kohlrabi is tender but still retains some crunchiness. This method allows the kohlrabi to develop a slightly caramelized exterior while keeping its natural flavors intact.

4. Roasting: Preheat your oven to 400F (200C).

Peel and cube the kohlrabi into bite-sized pieces. Toss with olive oil, salt, and any other desired seasonings like garlic powder or paprika.

Spread the kohlrabi evenly on a baking sheet and roast for 25-30 minutes until golden brown and tender. Roasting brings out the natural sweetness of kohlrabi and creates a delightful caramelized exterior.

5. Mashed or Pureed: If you’re looking for a unique twist to your mashed potatoes or purees, try substituting some or all of the potatoes or other vegetables with cooked kohlrabi.

Peel and cube the kohlrabi, then boil or steam until tender. Mash or puree the cooked kohlrabi with butter, milk, or cream for a creamy and flavorful side dish.

The versatility of kohlrabi in cooking allows you to explore various flavors and experiment with different techniques. Its mild taste and textural flexibility make it a great addition to a wide range of dishes.

Health Benefits and

Uses of Kohlrabi

Nutritional Value of Kohlrabi

Aside from its delightful taste and versatility in the kitchen, kohlrabi is also a nutritional powerhouse. Packed with essential vitamins, minerals, and dietary fiber, kohlrabi offers numerous health benefits.

One cup (135 grams) of raw kohlrabi provides approximately:

– Vitamin C: 84% of the recommended daily intake (RDI)

– Potassium: 14% of the RDI

– Vitamin B6: 11% of the RDI

– Iron: 8% of the RDI

– Dietary Fiber: 5 grams

– Low in Calories: only 36 calories

Vitamin C is an important antioxidant that helps protect the body against damage from free radicals, supports a healthy immune system, and aids in collagen production for healthy skin. Potassium plays a vital role in maintaining proper heart and muscle function, as well as regulating blood pressure.

Vitamin B6 is essential for brain development and function, and iron is necessary for the production of red blood cells and oxygen transportation. The high fiber content in kohlrabi is beneficial for digestive health.

Fiber adds bulk to the stool and helps promote regular bowel movements, preventing constipation. It also aids in maintaining healthy cholesterol and blood sugar levels, as well as supporting weight management by promoting a feeling of fullness.

Uses of Kohlrabi

Kohlrabi can be used in a variety of ways, both in the kitchen and beyond. Here are some creative uses for this versatile vegetable:


Substitute for Potatoes: If you’re looking for a lower-carb alternative to potatoes, consider using kohlrabi. Mashed or roasted kohlrabi can be a flavorful and nutritious substitute, adding a unique twist to your favorite potato dishes.

2. Substitute for Kale: The leaves of kohlrabi can be enjoyed in salads, stir-fries, or sauts as a substitute for kale.

They have a similar taste and texture, and can be a great way to add a nutritional boost to your dishes. 3.

Livestock Feed: Did you know that kohlrabi is not only beneficial for humans but also for animals? Livestock, such as cows or pigs, can be fed with kohlrabi leaves and stalks, providing them with essential nutrients.

4. Companion Planting: Kohlrabi can be used in companion planting to help repel pests and attract beneficial insects.

The strong smell of kohlrabi plants can deter insects like cabbage worms and flea beetles, protecting neighboring crops in your garden. Kohlrabi truly is a versatile vegetable that offers numerous health benefits and culinary possibilities.

From its nutritional value to its range of uses in the kitchen and beyond, kohlrabi is a remarkable addition to any healthy and diverse diet. In conclusion, kohlrabi is a unique and underappreciated vegetable that deserves a place in your kitchen.

Its taste ranges from mildly sweet and crisp when raw to tender and subtly flavorful when cooked. With a variety of cooking methods to explore, including blanching, sauting, roasting, and more, you can enjoy kohlrabi in a variety of dishes.

Not only is kohlrabi delicious, but it also carries significant health benefits, providing essential vitamins, minerals, and fiber. So, next time you see kohlrabi at the grocery store or farmer’s market, grab one and let your culinary creativity shine!

In conclusion, kohlrabi is an intriguing and versatile vegetable with a mild, sweet taste and a range of culinary uses.

Whether enjoyed raw in salads or slaws, cooked through methods like blanching, sauting, or roasting, or even used as a substitute ingredient in various dishes, kohlrabi offers a unique flavor and nutritional benefits. Packed with vitamin C, potassium, and dietary fiber, it supports a healthy immune system, promotes digestion, and aids in maintaining optimal health.

So, why not give kohlrabi a try? Its crisp texture, delightful taste, and numerous health benefits make it a valuable addition to any diet.

Open up your culinary horizons and discover the wonders of kohlrabi!

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