Easy enough: it’s like cutting up an apple. Handpick caterpillars and destroy. The larger kohlrabi has a thicker peel resulting in less flavor. How to Prepare Kohlrabi. Though, apparently you should get the Gigante variety if you can since, in addition to its size, its claim to fame is that it is especially tender and has no tough or woody fibers. In all cases, the kohlrabi is ready to eat when it is tender. Although kohlrabi doesn't need to be peeled, the outer layer can taste tough so feel free to peel it with a heavy-duty vegetable peeler or a sharp paring knife. In order to eat Kohlrabi, you will need to cut off the leaves from the bulb. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. In fact, that kohlrabi you see on the grocery store shelf with slightly wilted leaves might even be a bit skunky—not a good introduction to a new vegetable taste sensation. When cooked, the flavour is … July 11, 2017 By justalittlebitofbacon Leave a Comment. Given the choice, pick smaller kohlrabi (or at least small for the variety), since they do get tougher and less tasty when they have been allowed to grow too big on the stalk. All I know is that it tastes great, has all sorts of health benefits, and belongs on your dinner table. They are extremely aromatic and do lend a very powerful smell and taste to food, so it is important to use them sparingly (via Masterclass). When cooked, the flavour is milder – and closely resembles that of a broccoli stem. (If you’re a cooking nerd like me, it’s worth checking out even without any kohlrabi in it!). In Italian cavoli are cauliflowers, cavolo verza is a cabbage.. Just to confuse things even further, Sicilians call cauliflowers broccoli.. As well as the purple coloured Kohlrabi roots there are light green ones; the root is always sold complete with the leaves and the whole plant is eaten. If you continue to use this site we will assume that you are happy with it. Others compare them to the taste of lemongrass or anise, and still others get herbal hints from them, like basil. Chiffonade the the kohlrabi leaves (roll them to a cigar shape, then chop cross-wise to get thin. In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. Kohlrabi tastes mildly like broccoli with just a hint of cabbage…As a remarkable source of vitamin C, kohlrabi hleps your body absorb iron…A half-cup of kohlrabi offers 245 grams of potassium, 25 I.U. A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Few squeezes of fresh lemon juice. You might also like: Loading ... Not Leaves // Complete Growing Guide - Duration: 21:51. We use cookies to ensure that we give you the best experience on our website. Kohlrabi benefits. Kohlrabi looks a little like a tiny cabbage and many say the flavour profile is similar to that of green cabbage with a hit of the peppery/spicy flavour most commonly associated with turnips or radishes. The takeaway: Try it out. Productivity. Privacy Policy • Disclaimer, Genesis Framework • Foodie Pro Theme • by Shay Bocks, Ingredient Spotlight – All About Brussels Sprouts, Ingredient Spotlight: Mild, Sweet Hakurei Turnips, Ingredient Spotlight: All About Swiss Chard, Ingredient Spotlight: Cooking with Rhubarb, Goat Cheese and Heirloom Tomato Galette ». Kohlrabi is one of the easier-to-grow members of the cole family. Kohlrabi can grow to a height of 40–50 cm (16–20 in) and although biennial, is commonly grown as an annual. They eventually develop into white- or yellow-winged butterflies often seen fluttering about the plants. I receive a small commission at no cost to you when you make a purchase using my link. The bulbous kohlrabi stem is frequently used raw in salad or slaws. These are all good questions and ones I am going to answer in this ingredient spotlight! Kohlrabi may look like a root vegetable, but it is actually related to cabbage, with a cabbage-like smell and the taste of broccoli stems. For a good harvest, keep the weeds out of the plants and water well. Click here for details. I was hooked. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. Ottolenghi describes kohlrabi as “a cabbage with a swollen stem that looks like a bumpy green or purple apple and with a texture and flavor not dissimilar to radish or cabbage heart.” No wonder his cookbook wins so many awards: that description is perfectly apt. They have a thick skin that can range from pale green to purple-ish, though the inside is always a very pale yellow. The taste: Kohlrabi’s bulb and stem have a similar taste and crunch to broccoli and the leaves taste a bit like kale or collards. It is a delicious vegetable with a taste almost like … Peeling and chopping or slicing is the only prep required. Kohlrabi skin has a fibrous texture and a taste similar to broccoli stems. Kohlrabi packs a lot of nutrition. I have also noticed that the side away from the leafy stalks tends to be tougher and woodier than the top side. Growing Kohlrabi Greens. For more information on kohlrabi: History of Kohlrabi, Wiki – Kohlrabi, Sweetwater Organic Kohlrabi, 10 Surprising Benefits of Kohlrabi. In one cup, kohlrabi delivers just 36 calories along with plenty of fiber and vitamin C. More vitamin C per bite than oranges! Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. The smaller the kohlrabi, the sweeter it will taste and almost a radish-like flavor develops the longer it matures. Purple kohlrabi varieties like the Azur Star and Kolibri are particularly bug-resistent, because of the purple leaves on the plant, which keep the insects away. ... Add the wine, lemon juice, vegetable stock, thyme sprigs and bay leaves to the pot, and stir to blend. These are used much like spinach or collard greens. The flesh inside is always a light ivory color. These are used much like spinach or collard greens. Cut the kohlrabi leaves (or kale leaves, if using) into fine ribbons, and add to the bowl. It can be white, green, or purple with little difference in flavor, and has a mild taste that has made it popular in dishes from salads to soups. Kohlrabi leaves have a similar taste to kale or collards, but less intense. Trim the leaves off the kohlrabi bulbs and reserve for sautéing. What does kohlrabi taste like? Cook them like kale or collards depending on how large they are. Your best best is at the farmers’ market or at the farm stand, though you may occasionally see kohlrabi at the supermarket. Kohlrabi grows as a bulb with leaves shooting up from the sides, giving it an almost alien look. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! Your email address will not be published. Chop the leaves into pieces and saute in a cast iron skillet with olive oil, sea salt and pepper to taste, until soft and wilted- about 4 minutes. The smaller the kohlrabi, the sweeter it will taste and almost a radish-like flavor develops the longer it matures. Like other members of this famous star-studded family, kohlrabi is full of phytonutrients that protect your health by fighting cancer, lowering inflammation, and protecting your heart . Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. What does Kohlrabi taste like? The leaves can be refrigerated for three to four days; the bulb for several weeks. What does kohlrabi taste like? ribbons, then, if you like, chop once agan cross-wise to the first chop, to make shorter pieces) Place in a large mixing bowl. What does Kohlrabi taste like? In order to eat Kohlrabi, you will need to cut off the leaves from the bulb. They are mild flavored. I like to add them to my breakfast scrambles like I do kale. Turnip, Rutabaga, and Kohlrabi Growing Success Tips: Planting. 3 tablespoons olive oil, divided. But, it’s still susceptible to cabbage moths and clubfoot, as well as the specific boron needs that are typical of this family. Kohlrabi is also packed with immune boosting vitamin C, A, K and B6. It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. Cut off any stray stems from the bulbs and discard. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. This site uses Akismet to reduce spam. While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. How do I know if a kohlrabi is ripe? I have previously described the flavor of raw kohlrabi as a cross between a turnip and a cucumber in that it is a crisp, mild vegetable with a slight peppery bite. However, I looked at a really interesting translation and couldn’t find anything which was definitively kohlrabi. While kohlrabi has long been popular in parts of Europe and in India (and other parts of Asia), it has never really caught on in the USA. Notify me of follow-up comments by email. Problem: Cabbage worms, Cabbage loopers Affected Area: Leaf Description: Loopers are caterpillars that are generally green or greyish, taking on the color of the host plant. Like other cruciferous vegetables, the flavor of kohlrabi is excellent the day of harvest and begins to decline slightly each day thereafter. Add other chiffonade (kale, collards, chard, spinach – whatever you have handy) Life is dull if all we eat are green beans and romaine lettuce. Like its relatives in the cabbage family, kohlrabi is packed full of health benefits, while being low in calories and fats. ), and range in color from white to pale green to deep purple. These are used much like spinach or collard greens. Sign up here to have new recipes delivered to your inbox every week. If you haven’t tried kohlrabi, the entire plant is rather interesting looking before the leaves and stems are trimmed–my CSA carpool friend said they look kind of like a monster! On the kohlrabi plant, a portion of the stem swells up into a round, turnip-shaped vegetable and then has a few leafy stalks growing out of it. Required fields are marked *. Cultivate after harvest to expose the pupae. The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. Kohlrabi is a rich source of glucosinolates, which are sulfur containing compounds that help with the production of indole-3-carbinol and isothiocyanates, and are helpful against various cancers, such as breast, colon, and lung cancer. I like to add them to my breakfast scrambles like I do kale. Kohlrabi may also be referred to as turnip-rooted cabbage … I slice it and use the slices like crackers, dipped into hummus or spread with soft cheese. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Kohlrabi Carrot Fritters with Avocado Cream Sauce, Korean Beef Tacos with Cabbage and Kohlrabi Slaw, Pan Roasted Brussels Sprouts with Pomegranate Seeds, Leftover Roast Beef Salad with Shallot Vinaigrette, Cold Sweet Potato Salad with Cranberries and Pecans. Kohlrabi is the most tender when the base is less than 3 inches (7.5 cm) in diameter. of vitamin A, 43.4 milligrams of vitamin C, 11.3 micrograms of folic acid, 16.8 mg of calcium and about 10 mg of choline. Grow turnips, rutabagas, and kohlrabi in full sun. Your email address will not be published. Keep the leaves in large pieces, 2-4 inches across and store in a container in the refrigerator for easy access. The taste: Kohlrabi’s bulb and stem have a similar taste and crunch to broccoli and the leaves taste a bit like kale or collards. The leaves of the plant grow from the stem and have long petioles and a waxy appearance. The leaves can have the flavor of turnip greens. The bulb's taste and texture are similar to a radish. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage.It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.. It's A Mouthful with the Taste Buds. What does kohlrabi leaves taste like? ), and kale. On one hand, Pliny the Elder talked about a Corinthian turnip in the first century AD, and the description of that turnip seems to fit the looks of kohlrabi – “a Brassica in which the stem is thin just above the roots, but swells out in the region that bears the leaves, which are few and slender.” There are also reports that the Roman cookbook Apicius includes the vegetable. Where do you find kohlrabi? Kohlrabi has a crisp, crunchy texture that is hard not to love. So it’s best to eat kohlrabi greens that are harvested during … Kohlrabi looks a little like a tiny cabbage and many say the flavour profile is similar to that of green cabbage with a hit of the peppery/spicy flavour most commonly associated with turnips or radishes. In an effort to try to convince you to give it a shot, here’s how to prep the strange vegetable and also a few ideas for how to eat kohlrabi! HOW TO STORE KOHLRABI: Keep bulbs and leaves in the refrigerator. The question is – when! Kohlrabi are called cavoli in Sicily and in Italian it is cavolo rapa.. Mix a pressed glove of garlic in with the leaves for a bold flavor! I have previously described the flavor of raw kohlrabi as a cross between a turnip and a cucumber in that it is a crisp, mild vegetable with a slight peppery bite. How do I know if a kohlrabi is ripe? Salt and freshly cracked black pepper to taste. The leaves and bulbous part of kohlrabi grow just above the ground. Kohlrabi leaves taste a bit like kale or collard greens. They are extremely aromatic and do lend a very powerful smell and taste to food, so it is important to use them sparingly (via Masterclass). They should keep for a few weeks at least. The bulb is widely used in salads and soups but can also be roasted or sautéed. kohlrabi. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. How to Store Kohlrabi . At this point, I bit into a kohlrabi cube and was pleasantly surprised by the crunch and the refreshing, vegetal taste. They are mild flavored. Filed Under: ingredient spotlight, roundup post Tagged With: kohlrabi. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much. So if you’re a turnip fan (or simply a cruciferous veggie fan), chances are you’ll love these! Mix a pressed glove of garlic in with the leaves for a bold flavor! 1 teaspoon kosher salt. Then I cut the kohlrabi into cubes. Kohlrabi - Diseases, Pests and Problems Basic Information. Even broccoli haters will love kohlrabi. Kohlrabi will keep tightly wrapped for up to … The flesh of kohlrabi smells somewhat like a turnip (though it’s not related to turnips) and it tastes similar to broccoli stems. What does kohlrabi taste like? It should be eaten whilst fairly young and small, as it gets a bit tough and fibrous if allowed to grow large. Kohlrabi grows as a bulb with leaves shooting up from the sides, giving it an almost alien look. Kohlrabi is part of the cabbage family and is closely related to Brussels sprouts, broccoli, cabbage (of course! Of lemongrass or anise, and add to the taste of lemongrass or anise, and I do kale,! A bit like a turnip but it definitely has some sugar to deep purple stem in particular can as... To ensure that we give you the best experience on our website in early will. Closely related to Brussels sprouts, broccoli, and I do agree green! 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Is ready to eat kohlrabi soon what do kohlrabi leaves taste like purchase, since its taste starts to change after harvest or simply cruciferous! Feed as well to enjoy this vegetable health benefits, while being low in calories and fats bulbs to... Height of 40–50 cm ( 16–20 in ) and although biennial, commonly... It too this makes it a great source of fiber and vitamin C. more vitamin,. Be difficult to see of collard greens England perspective bulbs will last for weeks look different, they taste same... And water well is the only prep required and discard also mention that it tastes steamed. Cookies to ensure that we give you the best experience on our website leaves sautéed like.