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Kohlrabi is very popular in Europe and is related to cabbage, broccoli, kale, cauliflower, and Brussels sprouts.

Inside kohlrabi's thick skin lies a crisp, juicy vegetable that can be enjoyed equally raw or cooked.

kohlrabi is low in calories and contains no fat or cholesterol, it's a heart-healthy addition to your diet. It's also a good source of vitamin C and potassium.

Prep Tips:

Eaten Raw in salads, prepared for soups, made into fritters, roasted or steamed.

It's important when you prepare your kohlrabi to peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away. The fibers will not soften when cooked, and they can get stuck in your throat. So peel once, and then peel again until you reach the light layer of crisp flesh.

Storage Tips:

Refrigerate in plastic bag

Harvest Season:

Early Spring & Late Fall

Farm Recipe:

Peel and slice into 1/4" thinck rounds, slice into half moons. Use as a dipping veggie with your favorite dip, hummous, ranch, almond butter, ect.

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