Scientific Name:  Brassica Oleracea
Season:  May - May

Storage Tips:  If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator.

Recipes for:  

IMG_3057Kohlrabi (German turnip) is a low, stout cultivar of the cabbage. The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. Kohlrabi has edible purple or white globes that form at the base of the stems. The globes grow above the ground and not below it. The whole vegetable can be eaten, leaves, stem and the globe. Despite the color of the outside of the plant, the inside flesh is white. Kohlrabi is good for eating raw or cooked.