What is Kohlrabi?

By Lauren Titus / Photography By Jenna Alexander | November 14, 2016
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Locally grown Kohlrabi can be eaten raw or cooked.

Looking for a different cool weather vegetable to serve as a side dish or to grow? Here’s a member of the Brassica family that may be unfamiliar to you: Kohlrabi, also known as German turnip or turnip cabbage. This annual vegetable is a cultivar of cabbage and is also related to broccoli, cauliflower, kale and Brussels sprouts

Kohlrabi is commonly used in German cuisine and also very popular in the northern part of Vietnam, where it is called su hao. The leaves, stem and bulb/root are all edible, both raw and cooked. The taste and texture are similar to those of broccoli stems, but some find kohlrabi a bit sweeter. The kohlrabi root is frequently used raw in salad or slaws. Kohlrabi leaves are edible and can be used instead of collard greens or kale.

In Northeast Florida, kohlrabi can be planted starting in September and you can harvest through the winter. The plant matures in 55–60 days after sowing. If you are not able to grow your own, kohlrabi is also readily available at local farmers’ markets through the spring.


Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/kohlrabi-vegetable
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