Kohlrabi, also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked.

Brassica oleracea – Gongylodes Group

Monster Kohlrabi (courtesy of Millicent Gerni)

The monster one is about 4 lbs – thanks to Millicent Gerni for the photo.

The best size is tennis ball or smaller. They come in both white (green) and purple. While some cultivars exist, the most popular varieties are Vienne White (green) aand Vienna Purple.

Vienne White and Vienne Purple Kohlrabi (file photo)

They can be eaten raw, match sticked for a broccoli salad type dish, steamed OR braised.

For more ways to prepare Kohlrabi, visit:


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