Get The Most Out of Your Kohlrabi from Backyard Eats
Harvesting Kohlrabi
When It’s Ready
- Harvest kohlrabi when the swollen part of the stem (bulb) is 2-3 inches in diameter
- Mid-late June – early July
How To
- To harvest leaves, cut the leaf stems 1 inch away from the bulb
- To harvest the bulb, remove all leaf stems and leaves. Find where the stem narrows near the soil level and cut it a couple inches away from the bulb.
- Use the remaining bulb as you would turnips.
Growing Kohlrabi
Kohlrabi is a vegetable that is similar in taste and texture to cabbage, with a sweet, mild, and slightly nutty flavor. It is a versatile ingredient that can be eaten raw or cooked. The bulb and the leaves are both edible.
Kohlrabi is typically used as a vegetable ingredient, and can be roasted, sautéed, or boiled to bring out its sweet and nutty flavor. It can also be sliced or grated and used in salads, slaws, or as a crudité. Kohlrabi can also be used as a substitute for cabbage in dishes such as coleslaw.
Storing Kohlrabi
This vegetable is best when used fresh, but here are a few tips for preserving and storage.
Fresh Storage: Keep in an airtight bag in the fridge for 1-2 months.
Long-Term: Kohlrabi will keep for several months in a cold, moist, root cellar.
Cooking With Kohlrabi
- Kohlrabi Slaw: Shred or julienne kohlrabi bulbs and combine them with grated carrots, thinly sliced cabbage, and a tangy dressing of your choice. Add herbs like parsley or cilantro for extra flavor and serve as a refreshing and crunchy slaw.
- Roasted Kohlrabi: Peel and cube kohlrabi bulbs, toss them with olive oil, salt, and pepper, and roast them in the oven until they become tender and slightly caramelized. Roasted kohlrabi can be enjoyed as a flavorful and nutritious side dish.
- Kohlrabi Fries: Cut kohlrabi into thin sticks, toss them with olive oil, salt, and your preferred seasonings, and bake or air fry them until crispy. These delicious and healthier “fries” make for a satisfying snack or side dish.
- Kohlrabi Stir-Fry: Slice or julienne kohlrabi and stir-fry it with other vegetables like bell peppers, carrots, and snap peas. Season with soy sauce, ginger, and garlic for an Asian-inspired stir-fry. Serve over rice or noodles.
- Kohlrabi Salad: Peel and slice kohlrabi bulbs into thin rounds, then combine with mixed salad greens, cherry tomatoes, sliced cucumbers, and your choice of dressing. This refreshing and crunchy salad is a great way to enjoy the mild and crisp flavor of kohlrabi.
