We have two types of Kohlrabi you’ll see over the Summer: purple and green. For many people, joining a CSA like Fresh Fork is an opportunity to try new vegetables, and this might be one of them. It’s actually a delicious root, with a similar texture and taste to a broccoli stalk, and can be prepared in many different (and tasty!) ways.

Kohlrabi has many names, some nicer than other: it has been called knob celery, cabbage turnip and probably some names that are less than flattering.  Fortunately more and more people are discovering how tasty and versatile kohlrabi can be when prepared well: from raw slices served with spicy dipping sauces, to slaws, to absolutely delicious soups.


Spring-early Summer & Fall, prefers cooler weather


Separate leaves from stems and store separately. Wash each, store greens wrapped in a paper towel and in a plastic bag in crisper. Store bulb wrapped in plastic wrap or in a plastic bag in your crisper bin for 4-5 days.

Easy Prep

Perhaps the greatest challenge in using this vegetable is peeling it.  It is best to use a sharp paring knife rather than a vegetable peeler. Cut off the top and root end, and then slice the outside thick skin off.

Thin slices or julienned matchsticks can be eaten raw, or diced and roasted (toss in oil, salt, & pepper, roast at 375 till nice and browned) or steamed. Parker likes to poach the slices in butter, and when the slices can be easily pierced with a sharp knife remove them from the pan.  Season with salt and pepper and minced fresh parsley.

It also makes a great slaw:  put shredded kohlrabi bulb in a bowl with shredded red cabbage and an equal amount of peeled and cored and shredded apple. Add lemon juice or apple cider vinegar and some sunflower or peanut oil, minced parsley and salt and pepper.

Another quick Summer trick: out on the grill. Slice it thinly (1/4 inch) and brush with flavored (basil or lemon are tasty) olive oil, salt and pepper. Grill at 400 degrees for about 7-8 min until tender with good grill markings.

The greens can be prepared like kale, collards, chard or broccoli leaves.