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VeggieVault

Kohlrabi

Crisp as a water chestnut and mild as young broccoli — an unusual vegetable that rewards curiosity.

Store in

Fridge bulb in a produce bag, greens separate

Keeps for

Up to 2 weeks bulb; greens wilt in a few days

Best eaten

Raw or roasted raw = crisp and sweet; roasted = tender

Prep tip

Peel the skin it's tough — use a sharp vegetable peeler

What It Is

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Kohlrabi is one of the more unusual vegetables in the Cold Springs Organics box — a bulbous stem that grows above ground, with stems radiating outward like a satellite dish. The texture is similar to a water chestnut or broccoli stem, and the flavour is mild, sweet, and slightly cabbage-like. Both green and purple varieties are grown; the colour is only skin-deep, and both taste the same. The leaves are also edible, similar to kale or collards.

Watch the Video

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VIDEO GUIDE Kohlrabi — Prep, Nutrition, and Storage

How to Store It

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Refrigerate the bulb in a produce bag in the crisper drawer for up to 2 weeks. If the greens are still attached, remove and store them separately — they wilt within a few days and can be cooked like kale or collards.

How to Prep It

Section titled “How to Prep It”

Trim the stems and remove any attached leaves. Peel the outer skin with a sharp vegetable peeler — it’s tougher than it looks, especially on larger bulbs, and can be fibrous if left on. Very young, small kohlrabi may have skin tender enough to leave on.

Once peeled, slice, julienne, shred, or cube as needed. The flesh does not discolour when cut.

How to Cook It

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  • Raw — slice or shred thin and eat in salads or slaws. It stays crisp for hours once cut, unlike some root vegetables, and has a pleasant apple-like crunch.
  • Roasted — cube, toss with olive oil and salt, and roast at 425°F (220°C) for 20–25 minutes until golden at the edges and tender through the centre.
  • Stir-fried — julienne and stir-fry with other vegetables over high heat; it holds its shape and adds pleasant texture.

Quick Meal Idea

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Kohlrabi slaw — peel and shred raw kohlrabi on a box grater or mandoline. Toss with apple cider vinegar, a drizzle of olive oil, a touch of honey, fresh dill, and a pinch of salt. Let sit for 10 minutes to allow the flavours to develop. Serve alongside fish, grilled meat, or pulled chicken.

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