Kohlrabi
IN SEASON - June, October
Kohlrabi is a part of the cabbage family, first grown in Europe around 1500 and brought to America around 1800. It has a turnip like appearance, with leaves standing out like spokes from the edible portion, which is a rounded, enlarged stem section growing just above the soil line. The kohlrabi should be peeled first, and then sliced raw in salads, cut into sticks for dip, or you can try cooking it up in one of our delicious KohlrabiRecipes.
STORAGE TIPS
Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.
CULINARY TIPS
If the skin feels thick or rubbery, you can peel it off with a vegetable peeler, but otherwise you can leave the skin on. Kahlrabi is delicious raw. It can be cut in wedges and eaten as a crunchy snack just like an apple. Serve it with a creamy dip or add a bit of soy sauce to it. Also can be roasted in the oven with a bit of oil and salt until it turns brown and tender.
