Traditionally used in German cuisine, kohlrabi is expanding onto menus stateside because of its mild flavor and crisp texture. Actually a member of the cabbage family, every part of the vegetable has a culinary application. Raw or cooked, kohlrabi is an excellent option for chefs looking to expand their culinary horizons.

Peak Season: January - April, December

  • Castor
  • Granlibakken
  • Kolibri
  • Logo
  • Quickstar
  • Superschmelz
  • White Vienna