KOHLRABI

Kohlrabi ~ Brassica oleracea var. gongylodes

Kohlrabi is thought to be a hybridization of its very close relative, broccoli (Brassica oleracea) and turnips (Brassica rapa var. rapifera), which would account for its bizarrely-shaped stem.

Edible Parts: Globe, leaves

Nutrition: Kohlrabi, much like other brassicas, is full of vitamins A & C, fiber, calcium & potassium, and very low in calories- only 40 per cup!

 

Processing & Storage: Remove leaves from globe; store leaves in damp cloth or plastic bag in refrigerator. As with other greens, use as soon as possible. Store globe in plastic bag in the refrigerator. The globe is much hardier than the leaves, and can keep up to a month.

Cooking: Kohlrabi is a vegetable that is eaten both cooked and raw.

To prepare the globe, wash and trim woody sections. No peeling is necessary. It can then be grated into a salad, shredded for coleslaw, sliced and eaten raw, steamed and dressed in oil, grated and sauteed, or hollowed and stuffed.

The greens can be prepared and eaten like other greens; sauteed, steamed, and tossed into salads. However, the center rib is generally removed.