Kohlrabi: Tips and Tricks

Kohlrabi is the poster child for vegetables that look out’ve this world. The green (sometimes purple) skin is knobby and thick, while the stalks extend off the bulb in unusual ways. There’s nothing funny about the taste of kohlrabi though, as the biennial vegetable has a sweet, slightly spicy flavor profile that’s reminiscent of cabbage. Whether you’re new to kohlrabi or a seasoned pro, let these tips and tricks guide your way.

  • Look no further, root-to-stem enthusiasts! Every part of kohlrabi has a culinary application, so none of your veggie has to go to waste. Treat the leaves similarly to collard greens or kale and be sure to cook the crunchy stalks.
  • When selecting kohlrabi, search for small bulbs that still have their leaves attached. By looking at the leaves, you can get a good sense of your kohlrabi’s freshness as the leaves will age faster than the bulb. Additionally, the sweetness of kohlrabi tends to decrease as the vegetable gets larger, so the smaller the better.
  • If you want to take your selection a step further, always choose kohlrabi that has a firm, heavy bulb and unblemished skin.
  • Once your kohlrabi has made it into your kitchen, it’s important to separate the bulb from the leaves. Store the leaves in an airtight bag in the refrigerator, where they’ll last 3-4 days before spoiling. On the flip side, bulbs can last up to a few weeks when refrigerated in loose plastic bags.
    • Pro Tip: Don’t peel the bulb until right before use, as it will shorten the shelf life.
  • While we’re big fans of serving kohlrabi raw, it works great in many cooking processes. Try roasting, steaming, or even sautéing the bulbs!