We grow green and purple kohlrabi on the farm. It has a magical way of combining earthy sweetness of cabbage with that bite and heat of turnips and radishes. Kohlrabi is dense with nutrients, while being low in calories. It benefits the immune system, the circulatory system, the digestive system (5 grams of fiber per serving!), and because it is high in potassium it is great for muscle and nerve functions.


Remove the leaves, scrub gently, wrap loosely, and store in the fridge. Kohlrabi can last a couple weeks refrigerated.


Asian Sesame Spring Vegetable Salad
Crunchy Summer Salad
Kohlrabi Coleslaw with Paprika Dressing
Kohlrabi Potato Gratin
Kohlrabi Salad with Cilantro and Lime
Marinated Kohlrabi
Roasted Kohlrabi & Fingerling Potatoes w/Rosemary
Sauteed Kohlrabi with Scallions and Cream
Southern Greens
Southwest Radish & Kohlrabi Salad
Spicy Kohlrabi Wedges With Lime And Chipotle

Cooking & Eating Tips

Eating kohlrabi fresh out of the garden is fun–just eat it like an apple. Careful, because it might bite back. Slice it and eat with dip like any raw veggie, or perhaps julienne it and serve as match sticks over a fresh salad or as a bonus in cole slaw. Toss it in some sunflower oil and roast it (check out our recipe listed), and add it to a stirfry anytime. Do indeed add those leaves to that stirfry.¬†Kohlrabi can be cubed and added to soups or stews. Boil and add it to mashed potatoes or other mashed root veggies.