Kohlrabi
Brassica oleracea var.gongylodes

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Nutritionally Rich In These Nutrients
Only 40 calories per cup, this plant is high in fiber, vitamin A and C, and contains the minerals potassium and calcium.

Harvested
Purple and green varities are commonly grown. Prefering the cooler temperatures, this vegetable is first seen in late spring and continues well into the fall.

Selection Tips
A fresh Kohlrabi will have a swollen stem (a globe) which is 3 to 4 inches in diameter, and leaves that are crisp and firm.

Best Way to Store
Use greens fresh. Refrigerate globe and leaves in a plastic bag. Globe will last up to one month.

How to Prepare
Wash and trim any tough portions of skin. No peeling is necessary. Kohlrabi can be eaten cooked or raw. Grate raw into salads or coleslaw. Peel and eat like an apple or serve with a dip. If cooked, can be steamed, sauteed, chilled, marinated, or stuffed.

Recipes Best Suited for
Coleslaw, stir-fry, salads, soups, stews, potato patties, stuffed.

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Spring | Summer | Fall | Winter

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