Food facts - Kohlrabi

Kohlrabi Nutrition, Selection, Storage and Availability Kohlrabi is an excellent source of Vitamin C and a good source of potassium.  When purchasing kohlrabi, look for small bulbs with fresh tops and thin rinds.  Larger bulbs have a tendency to be woody and tough.  Do not buy bulbs with cracks or blemishes.  The edible part of kohlrabi is the rounded, enlarged stem section, from which the leaves appear.  For best results, store kohlrabi in the refrigerator to keep it cool and moist.  In a perforated bag, kohlrabi will keep for up to one week.  It is not recommended to freeze kohlrabi, as it changes the texture of the vegetable. Kohlrabi can be prepared by boiling, baking, steaming, frying or used with a sauce; young kohlrabi can be eaten raw in salads. Kohlrabi is available April through October.

Kohlrabi Extras Also known as the cabbage turnip, kohlrabi is a part of the cabbage family.  Kohlrabi has a turnip like appearance, with leaves shooting out of the rounded, edible part of the vegetable.  There are two types of kohlrabi: green and purple.  Kohlrabi was first grown in Europe around 1500, and was introduced to America approximately 300 years later.

Information from the Wisconsin Department of Agriculture, Trade & Consumer Protection and the University of Wisconsin-Extension.