All About Kohlrabi

When cooked, kohlrabi transforms into a softer, more mellow version of its raw self. It loses some of its crispness but retains a pleasant, subtly sweet flavor. Cooking brings out its sweetness and gives it a creamier texture. The mild taste becomes more delicate, allowing it to absorb accompanying flavors from seasonings or sauces.

Growing kohlrabi

When growing kohlrabi, it’s typically ready to harvest when the bulb reaches about 2 to 3 inches in diameter. The skin should appear smooth and firm, and the bulb itself should feel solid when gently squeezed. If the kohlrabi becomes excessively large, it might become woody or tough, so harvesting at a moderate size ensures optimal taste and texture.

Purchased kohlrabi

When purchasing fresh kohlrabi, look for bulbs that feel heavy for their size, indicating moisture content. The skin should be smooth, without any cuts or bruises, and the leaves, if attached, should be vibrant and fresh. Smaller kohlrabi bulbs tend to be more tender and flavorful, while larger ones may have a slightly stronger taste.

Store kohlrabi in the vegetable crisper of the refrigerator. Remove any attached leaves, as they tend to draw moisture away from the bulb. Place the bulbs in a perforated plastic bag or wrap them in a damp paper towel to maintain their moisture without causing sogginess. Properly stored kohlrabi can keep for up to several weeks. However, it’s best to use it within a week or two for optimal taste and texture. If you’ve already cut or prepared it, store the pieces in an airtight container or sealed plastic bag in the fridge, typically around 3-4 days.

Yes, but it’s recommended to blanch the kohlrabi before storage. Properly frozen, blanched kohlrabi can maintain quality for about 10-12 months. However, its texture might become softer upon thawing, making it better suited for cooked dishes.

Kohlrabi is cultivated across several different continents, thriving in both temperate and cooler climates. Its origins trace back to Europe, particularly Germany, where it gained popularity. Today, it’s widely grown in European countries like Italy, France, and the Netherlands. Additionally, it’s cultivated in North America, notably in the United States and Canada. Asian countries such as China and India also cultivate kohlrabi, where it’s integrated into regional cuisines.