Kohlrabi is an unusual vegetable; the stem enlarges into a spheroid with sweet, crunchy flesh. The flavor is reminiscent of other brassicas, such as broccoli, but often sweeter. The leaves are quite good as well, though a bit tougher than some other cooking greens.
HANDLING & STORAGE
Kohlrabi store well if refrigerated. Remove leaves for longest storage. We generally eat spring varieties within a few weeks, though they would likely last longer. Fall storage kohlrabi can last for months under suitable conditions.
IN THE KITCHEN
Kohlrabi are extremely versatile. They can be eaten raw, either peeled or not (depending on the toughness of the skin as well as personal preference). Try slicing as sticks & eating plain or served with some type of dip. Or grate kohlrabi and use it in a slaw (either with or instead of cabbage). For cooked preparations (sauteeing, stir frying, etc.), kohlrabi can be used similarly to carrots; cooking time is similar, and both will provide a crunchy, slightly sweet addition to the dish. We’ve also had success including them in a roasted vegetable mix with traditional root vegetables.
Leaves can be used as a cooking green. They may benefit from slightly longer cooking than more delicate greens, as they are a bit tougher. However, they have very nice flavor.
Kohlrabi stores so well as is that we don’t usually feel the need to preserve it using other methods. However, if we have a lot, our preservation method of choice for kohlrabi is fermentation. We’ve had excellent results including chunks of kohlrabi in crocks of mixed vegetables.
VARIETIES WE GROW
Korridor is our standard spring variety. This hybrid reliably produces plants with sweet, crisp flesh that isn’t woody.
Kossak (also a hybrid) is a variety that grows large and is well suited to storage for winter. The skin on this one is tough and should be peeled, but the inside is crisp & sweet.