Fall, Spring, Summer

Region of Origin:



Kohlrabi roughly translates to “cabbage turnip” in German. It is a type of brassica with a flat, bulb-shaped base attached to leafy stems. The skin of the base may be either green or purple, and the flesh is white with a mildly sweet and peppery flavor. Kohlrabi is a great source of fiber, vitamin C, and potassium.

How to Prep

If the leaves are still attached, cut them off from the head (these can be cooked like kale). Slice the head in half down the center, place the halves flat side down and cut into quarters. Peel the skin with a knife or vegetable peeler before using.

UNCOOKED: Kohlrabi is delicious eaten raw on a salad or with dips. Either chopped or roughly grate the prepared flesh.

COOKED: Add chopped to stews or stir-fry.


Remove and leaves that are still attached from the bulbs, and wrap separately in plastic or compostable bags. Store the leaves in the refrigerator for up to 4 days, and store the bulbs in the refrigerator for up to 2 months.