In Season: July to October
Kohlrabi has a refreshing taste and a crispy texture that make it delicious eaten raw or cooked. It is usually green or purple and can be substituted for carrots, potatoes and turnip in many recipes. You can also eat kohlrabi greens - eat them as you would kale. Good flavour pairings include; lemon, tamari, vinegars, sesame, Parmesan cheese, cream, and a wide variety of herbs.
If eating right away, store unwashed kohlrabi loosely in a plastic bag in the refrigerator with greens still attached. If you’re not eating it right away cut off the greens and stems and store the bulb in plastic bag in the refrigerator for up to two weeks.
Kohlrabi is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.