Kohlrabi
Brassica oleracea var. gongylodes
Mild, sweet, crisp with subtle cruciferous undertones; closer to apple than to broccoli; doesn't have the typical brassica bitterness.
About Kohlrabi
Kohlrabi is the bulbous, sputnik-shaped brassica with a swollen stem and protruding leaf stalks — German for 'cabbage turnip' (kohl = cabbage; rabi = turnip). The mild flavor sits between broccoli and apple — sweet, crisp, and slightly cruciferous. Northern European traditional cuisines use kohlrabi extensively; Indian cuisine features it in some regional preparations (knol khol curry). American supermarket adoption is limited — most kohlrabi appears at farmers markets or Eastern European specialty grocers. The bulb is peeled before eating; both raw and cooked applications work. The leaves are edible and similar to collard greens.
Variety profile
Common uses
- Kohlrabi slaw
- Roasted kohlrabi cubes
- Kohlrabi puree
- Indian knol khol curry
- Pickled kohlrabi
Editorial notes
Peel kohlrabi heavily — the outer skin is fibrous. Smaller bulbs (under 3 inches) have better texture than oversized ones.