Vegetable Profile: Kohlrabi (Brassica oleracea gongylodes)
Don't let the strange appearance of kohlrabi turn you off! This vegetable is a favorite on this farm, and has been for generations of Eastern Europeans until the advent of the potato. It forms a bulb (or corm) at the base of the stem, and has a sweet, mild flavor when skinned and chopped. It's from the brassica, or cabbage, family. It also has edible dark leafy greens. We grow both green and purple varieties.
Because kohlrabi can be cooked like starchy tubers and root vegetables without the high carb content, it helps to stabilize blood sugar. It also contains potassium and vitamin C.
Kohlrabi is considered a storage crop, so the bulb can keep in the fridge for up to a few weeks. If you're keeping it that long, it's best to keep the leaves attached at the base, otherwise moisture will escape and the corm will lose its crunch. Leaves can be stored like kale: place in a water proof container in the fridge and use within 4-5 days.
First, remove the leaf stalks.
Then, using a vegetable peeler or sharp knife, carefully peel the fibrous skin around the corm.
Then, chop the peeled corm to the desired size and use as you would potato.
The corm also lends itself well to pickling and fermenting!
Leaves: use as you would kale.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!