Kohlrabi
Brassica oleracea
Called the “german turnip,” kohlrabi is a staple in Germany, Poland and Hungary. It’s grown regularly, and very popular in German settled areas around the United States.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • | • | • |
Description
Kohlrabi may look like a turnip, but tastes very different. It has a sweet broccoli / cabbage like flavor, with the texture of an apple. They are excellent raw by itself and in salads, but can also be steamed, stewed or roasted. The leaves are edible, and taste similar to collards.
Storage tips
Store in refrigerator with some humidity. Has a long shelf life, and will store for a month if stored properly. Remove greens and prepare soon, the root will keep for a while.
Culinary tips
- Since the texture of the stem and flowers vary so differently, a good approach is to treat these two parts separately.
- Greens are great lightly stir fried if young and braised if older.
- The stems do well pickled or in a slaw.
- Peel before eating the root. Skin is rather tough.
- Root is great for pickling, slice thin.
