Mix a pressed glove of garlic in with the leaves for a bold flavor! Easy enough: it’s like cutting up an apple. I have also noticed that the side away from the leafy stalks tends to be tougher and woodier than the top side. The bulb's taste and texture are similar to a radish. Handpick caterpillars and destroy. Kohlrabi are about the size of an orange, heavy for their size, with a bunch of stems sticking out willy nilly, and then often some collard-green like leaves stick out from the top (unless they were trimmed off). Click here for details. This makes it a great alternative to cabbage or turnips, plus it is high in vitamins and minerals. They may blend well and be difficult to see. How to Store Kohlrabi . 2 lbs. What does kohlrabi taste like? Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. The takeaway: Try it out. Use commercial traps with floral lures. How to Store Kohlrabi . Kohlrabi may look like a root vegetable, but it is actually related to cabbage, with a cabbage-like smell and the taste of broccoli stems. The larger kohlrabi has a thicker peel resulting in less flavor. It’s best to eat kohlrabi soon after purchase, since its taste starts to change after harvest. Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. 3 tablespoons olive oil, divided. Salt and freshly cracked black pepper to taste. Now let me put my food nerd hat on and tell you exactly what is kohlrabi! Kohlrabi either come in a bright green or reddish-purple color; while they look different, they taste the same. I think it is best raw. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. Kohlrabi is the most tender when the base is less than 3 inches (7.5 cm) in diameter. Life is dull if all we eat are green beans and romaine lettuce. The leaves of the plant grow from the stem and have long petioles and a waxy appearance. Not as sweet as an apple, but it … Trim and mince the onions, and add to the kohlrabi. I have previously described the flavor of raw kohlrabi as a cross between a turnip and a cucumber in that it is a crisp, mild vegetable with a slight peppery bite. They are extremely aromatic and do lend a very powerful smell and taste to food, so it is important to use them sparingly (via Masterclass). Kohlrabi is a little known vegetable and it is one I love, so I hope you try it and love it too. The flesh inside is always a light ivory color. In order to eat Kohlrabi, you will need to cut off the leaves from the bulb. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Turnip, Rutabaga, and Kohlrabi Growing Success Tips: Planting. It's A Mouthful with the Taste Buds. The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. Problem: Cabbage worms, Cabbage loopers Affected Area: Leaf Description: Loopers are caterpillars that are generally green or greyish, taking on the color of the host plant. For a good harvest, keep the weeds out of the plants and water well. How to Prepare Kohlrabi. Though, apparently you should get the Gigante variety if you can since, in addition to its size, its claim to fame is that it is especially tender and has no tough or woody fibers. Productivity. Cut off any stray stems from the bulbs and discard. Peeling and chopping or slicing is the only prep required. Like other members of this famous star-studded family, kohlrabi is full of phytonutrients that protect your health by fighting cancer, lowering inflammation, and protecting your heart . Grow turnips, rutabagas, and kohlrabi in full sun. If you continue to use this site we will assume that you are happy with it. Chiffonade the the kohlrabi leaves (roll them to a cigar shape, then chop cross-wise to get thin. Sautéd Kohlrabi Leaves. The flesh of kohlrabi smells somewhat like a turnip (though it’s not related to turnips) and it tastes similar to broccoli stems. What does kohlrabi taste like? It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. These are all good questions and ones I am going to answer in this ingredient spotlight! The purple kind you have to peel -- pale green skinned kohlrabi can sometimes be eaten with the skin (again depending on the size/age of the plant). The bulbous part, which is actually a swollen stem, tastes like the stem of broccoli, and the texture is very much like a radish. Kohlrabi grows as a bulb with leaves shooting up from the sides, giving it an almost alien look. However, I should also mention that it is rather sweet, a bit like a very crisp apple. Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. The knobby appearance? What does kohlrabi leaves taste like? What does Kohlrabi taste like? Armyworms mass and eat leaves, stems, and roots of many crops. Get new recipes in your inbox every week! Kohlrabi tastes great steamed, stir-fried, added to soups and stews or dipped in batter and fried to make tempura or fritters. It’s sweet, crunchy, and almost almost tastes like an apple! Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Trim the leaves off the kohlrabi bulbs and reserve for sautéing. Your email address will not be published. It is a great source of fiber and resistant starch (which may lower blood glucose levels). You can also stir fry bite-sized pieces, add them to soups, or steam them. Keep the leaves attached because you can use those to make chips. Kohlrabi tastes mildly like broccoli with just a hint of cabbage…As a remarkable source of vitamin C, kohlrabi hleps your body absorb iron…A half-cup of kohlrabi offers 245 grams of potassium, 25 I.U. You can eat the leaves sautéed up like you would kale or any other type of green. Look at how beautifully it caramelizes. Growing Kohlrabi Greens. Kohlrabi leaves taste a bit like kale or collard greens. Kohlrabi - Diseases, Pests and Problems Basic Information. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. ), and range in color from white to pale green to deep purple. Serves six as a side dish. Cut the bulbs into quarters. Then, cover the pot, turn the heat to low, and let it simmer until the Kohlrabi is soft, about 40 minutes. The whole nutrient-rich kohlrabi is edible, including the leaves and bulbous stem. The leaves are edible too, with a taste reminiscent of collard greens, only with a milder taste. (If you’re a cooking nerd like me, it’s worth checking out even without any kohlrabi in it!). Like other cruciferous vegetables, the flavor of kohlrabi is excellent the day of harvest and begins to decline slightly each day thereafter. Kohlrabi Carrot Fritters with Avocado Cream Sauce, Korean Beef Tacos with Cabbage and Kohlrabi Slaw, Pan Roasted Brussels Sprouts with Pomegranate Seeds, Leftover Roast Beef Salad with Shallot Vinaigrette, Cold Sweet Potato Salad with Cranberries and Pecans. A basket of kohlrabi. Preheat the oven to 400°F. Although kohlrabi doesn't need to be peeled, the outer layer can taste tough so feel free to peel it with a heavy-duty vegetable peeler or a sharp paring knife. Welcome to my kitchen! Add other chiffonade (kale, collards, chard, spinach – whatever you have handy) The question is – when! In Italian cavoli are cauliflowers, cavolo verza is a cabbage.. Just to confuse things even further, Sicilians call cauliflowers broccoli.. As well as the purple coloured Kohlrabi roots there are light green ones; the root is always sold complete with the leaves and the whole plant is eaten. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Kohlrabi is one of the easier-to-grow members of the cole family. What is Kohlrabi. In an effort to try to convince you to give it a shot, here’s how to prep the strange vegetable and also a few ideas for how to eat kohlrabi! Roast them (see recipe below) as a snack on a whim or right before a meal for that satisfying crunch factor. It is a delicious vegetable with a taste almost like … Kohlrabi looks a little like a tiny cabbage and many say the flavour profile is similar to that of green cabbage with a hit of the peppery/spicy flavour most commonly associated with turnips or radishes. Your best best is at the farmers’ market or at the farm stand, though you may occasionally see kohlrabi at the supermarket. Notify me of follow-up comments by email. If you haven’t tried kohlrabi, the entire plant is rather interesting looking before the leaves and stems are trimmed–my CSA carpool friend said they look kind of like a monster! Keep the leaves in large pieces, 2-4 inches across and store in a container in the refrigerator for easy access. The word kohlrabi is German for “cabbage turnip” ( kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. I like to add them to my breakfast scrambles like I do kale. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much. Privacy Policy • Disclaimer, Genesis Framework • Foodie Pro Theme • by Shay Bocks, Ingredient Spotlight – All About Brussels Sprouts, Ingredient Spotlight: Mild, Sweet Hakurei Turnips, Ingredient Spotlight: All About Swiss Chard, Ingredient Spotlight: Cooking with Rhubarb, Goat Cheese and Heirloom Tomato Galette ». The first evidence of kohlrabi in the US is in 1806, and it has remained a little known vegetable in this country. On one hand, Pliny the Elder talked about a Corinthian turnip in the first century AD, and the description of that turnip seems to fit the looks of kohlrabi – “a Brassica in which the stem is thin just above the roots, but swells out in the region that bears the leaves, which are few and slender.” There are also reports that the Roman cookbook Apicius includes the vegetable. We use cookies to ensure that we give you the best experience on our website. It’s super crunchy, which makes it excellent in stir-fry recipes and in raw salads. Kohlrabi benefits. Cultivate after harvest to expose the pupae. I like to add them to my breakfast scrambles like I do kale. In one cup, kohlrabi delivers just 36 calories along with plenty of fiber and vitamin C. More vitamin C per bite than oranges! These are used much like spinach or collard greens. July 11, 2017 By justalittlebitofbacon Leave a Comment. It’s a delicious vegetable. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. Like other cruciferous vegetables, the flavor of kohlrabi is excellent the day of harvest and begins to decline slightly each day thereafter. It can be eaten raw or cooked. On the other hand, we know it was cultivated in France in the 14th century and can follow its development from then until now. A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Since they are an aromatic such as a bay leaf, you wouldn't want to take a big bite of one if you find it in a dish, as they're only used for flavoring the food as a whole (although, unlike with bay leaves , you can eat a curry leaf). Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. It is wonderful both raw and cooked and can be incorporated into many different recipes. A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Loading ... Not Leaves // Complete Growing Guide - Duration: 21:51. What Does Kohlrabi Taste Like? Some kinds are grown for stock feed as well. They eventually develop into white- or yellow-winged butterflies often seen fluttering about the plants. These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. Kohlrabi is heavy, and should feel more like a baseball in your hand—less like a Nerf ball. They should keep for a few weeks at least. Not as sweet as an apple, but it definitely has some sugar. Embrace the weird looking veggies. What does Kohlrabi Taste Like? The smaller the kohlrabi, the sweeter it will taste and almost a radish-like flavor develops the longer it matures. However, larger kohlrabi develops two woody layers, both of which have to be removed when you’re using it. They are extremely aromatic and do lend a very powerful smell and taste to food, so it is important to use them sparingly (via Masterclass). Given the choice, pick smaller kohlrabi (or at least small for the variety), since they do get tougher and less tasty when they have been allowed to grow too big on the stalk. They are mild flavored. Kohlrabi is part of the cabbage family and is closely related to Brussels sprouts, broccoli, cabbage (of course! What does PURPLE KOHLRABI taste like? https://www.foodnetwork.com/.../recipes/2016/07/what-do-i-do-with-kohlrabi Disclosure: This post may contain affiliate links. Here you will find Mediterranean flavors and recipes from a New England perspective. ribbons, then, if you like, chop once agan cross-wise to the first chop, to make shorter pieces) Place in a large mixing bowl. Kohlrabi is the most tender when the base is less than 3 inches (7.5 cm) in diameter. Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. In fact, that kohlrabi you see on the grocery store shelf with slightly wilted leaves might even be a bit skunky—not a good introduction to a new vegetable taste sensation. Kohlrabi are called cavoli in Sicily and in Italian it is cavolo rapa.. Do They Crisp Up Like … Cook them like kale or collards depending on how large they are. The leaves can have the flavor of turnip greens. Kohlrabi is also packed with immune boosting vitamin C, A, K and B6. Log in. Perfect. Kohlrabi may also be referred to as turnip-rooted cabbage … Kohlrabi leaves have a similar taste to kale or collards, but less intense. of vitamin A, 43.4 milligrams of vitamin C, 11.3 micrograms of folic acid, 16.8 mg of calcium and about 10 mg of choline. The flesh of kohlrabi smells somewhat like a turnip (though it’s not related to turnips) and it tastes similar to broccoli stems. Some people find the taste to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. The taste: Kohlrabi’s bulb and stem have a similar taste and crunch to broccoli and the leaves taste a bit like kale or collards. In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. When cooked, the flavour is … The whole nutrient-rich kohlrabi is edible, including the leaves and bulbous stem. You can eat the leaves sautéed up like you would kale or any other type of green. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! As with other vegetables with this compounds, you will get more benefit by eating raw kohlrabi over cooked, since they will break down when exposed to heat. In order to eat Kohlrabi, you will need to cut off the leaves from the bulb. The leaves can have the flavor of turnip greens. Kohlrabi looks a little like a tiny cabbage and many say the flavour profile is similar to that of green cabbage with a hit of the peppery/spicy flavour most commonly associated with turnips or radishes. Your email address will not be published. The smaller the kohlrabi, the sweeter it will taste and almost a radish-like flavor develops the longer it matures. So if you’re a turnip fan (or simply a cruciferous veggie fan), chances are you’ll love these! When shopping, look for a solid bulb that is around three inches in diameter or less with healthy green leaves. How do I know if a kohlrabi is ripe? In all cases, the kohlrabi is ready to eat when it is tender. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. The taste: Kohlrabi’s bulb and stem have a similar taste and crunch to broccoli and the leaves taste a bit like kale or collards. It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. I slice that right off until I reach the tender vegetable inside. Peeling and chopping or slicing is the only prep required. Kohlrabi tastes great steamed, stir-fried, added to soups and stews or dipped in batter and fried to make tempura or fritters. Growing Kohlrabi Greens. What does Kohlrabi Taste Like? Kohlrabi can grow to a height of 40–50 cm (16–20 in) and although biennial, is commonly grown as an annual. While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. Both the kohlrabi vegetable and the leafy stalks are edible, though there aren’t too many leaves so they are best mixed with other leaves, such as kale or the greens of turnips and beets. Though kohlrabi is technically in the cabbage family, it does smell something like turnip (in my opinion) and tastes kinda like crunchy broccoli stems. Sign up here to have new recipes delivered to your inbox every week. For more information on kohlrabi: History of Kohlrabi, Wiki – Kohlrabi, Sweetwater Organic Kohlrabi, 10 Surprising Benefits of Kohlrabi. What is Kohlrabi. From France, it spread into Germany and regions of Central Europe and then into India, where it has remained a popular vegetable, and other parts of Asia. However, I looked at a really interesting translation and couldn’t find anything which was definitively kohlrabi. I slice it and use the slices like crackers, dipped into hummus or spread with soft cheese. Chop the leaves into pieces and saute in a cast iron skillet with olive oil, sea salt and pepper to taste, until soft and wilted- about 4 minutes. ), and kale. Chop the leaves into pieces and saute in a cast iron skillet with olive oil, sea salt and pepper to taste, until soft and wilted- about 4 minutes. I receive a small commission at no cost to you when you make a purchase using my link. Cut the kohlrabi leaves (or kale leaves, if using) into fine ribbons, and add to the bowl. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! Turn the heat to high and bring to a boil. It also contains a fair amount of potassium, B6, phosphorus, and folate. Even today, the easiest way to be able to try kohlrabi in the US is to grow your own, though I have seen it becoming more available from small farmers in my area. 1 teaspoon kosher salt. ... Add the wine, lemon juice, vegetable stock, thyme sprigs and bay leaves to the pot, and stir to blend. Kohlrabi skin has a fibrous texture and a taste similar to broccoli stems. In fact, that kohlrabi you see on the grocery store shelf with slightly wilted leaves might even be a bit skunky—not a good introduction to a new vegetable taste sensation. When cooked, the flavour is milder – and closely resembles that of a broccoli stem. If your kohlrabi still has its green leaves attached, combine them with the spinach in this tasty gratin. While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. It can be white, green, or purple with little difference in flavor, and has a mild taste that has made it popular in dishes from salads to soups. It’s super crunchy, which makes it excellent in stir-fry recipes and in raw salads. So it’s best to eat kohlrabi greens that are harvested during … The seedlings should be thinned two to five inches apart. All I know is that it tastes great, has all sorts of health benefits, and belongs on your dinner table. The name translates from German as ‘turnip cabbage’ and the mild, sweet flavour is somewhere between a turnip and a water chestnut , with a crisp, crunchy texture. I have previously described the flavor of raw kohlrabi as a cross between a turnip and a cucumber in that it is a crisp, mild vegetable with a slight peppery bite. Kohlrabi is wonderful addition to a healthy diet! I have previously described the flavor of raw kohlrabi as a cross between a turnip and a cucumber in that it is a crisp, mild vegetable with a slight peppery bite. However, I should also mention that it is rather sweet, a bit like a very crisp apple. The leaves can be refrigerated for three to four days; the bulb for several weeks. There are various varieties of kohlrabi, which range in size from a few inches at maturity to as much as 10 inches and 10 pounds (the Gigante cultivar! Although kohlrabi doesn't need to be peeled, the outer layer can taste tough so feel free to peel it with a heavy-duty vegetable peeler or a sharp paring knife. The leaves and bulbous part of kohlrabi grow just above the ground. Filed Under: ingredient spotlight, roundup post Tagged With: kohlrabi. What Does Kohlrabi Taste Like? What does kohlrabi taste like? What Do Kohlrabi Fries Taste Like? It’s super easy to peel, especially younger/smaller bulbs. HOW TO EAT KOHLRABI: Kohlrabi tastes great raw or sauteed in a little olive oil. It’s super easy to peel, especially younger/smaller bulbs. It’s best to eat kohlrabi soon after purchase, since its taste starts to change after harvest. What do you do with it? Kohlrabi will keep tightly wrapped for up to … The bulb is widely used in salads and soups but can also be roasted or sautéed. Like its relatives in the cabbage family, kohlrabi is packed full of health benefits, while being low in calories and fats. But, it’s still susceptible to cabbage moths and clubfoot, as well as the specific boron needs that are typical of this family. Like the other cabbage-derived vegetables, kohlrabi first developed in Europe. Kohlrabi grows as a bulb with leaves shooting up from the sides, giving it an almost alien look. A chicken and egg thing where you can’t try it if you can’t find it? California Garden TV Recommended for you. Kohlrabi should be planted during mid summers to reap a fall harvest. This site uses Akismet to reduce spam. You might also like: ... Use the leaves within a few days, but the unpeeled bulbs will last for weeks. At this point, I bit into a kohlrabi cube and was pleasantly surprised by the crunch and the refreshing, vegetal taste. It should be eaten whilst fairly young and small, as it gets a bit tough and fibrous if allowed to grow large. Even broccoli haters will love kohlrabi. Kohlrabi packs a lot of nutrition. What does Kohlrabi taste like? There are two lines of thought when it come to the origin. What does kohlrabi taste like? I was hooked. Kohlrabi is more like cabbage than turnips in terms of its plant-spacing requirements. How do I know if a kohlrabi is ripe? Your email address will not be published. You might also like: However, I should also mention that it is rather sweet, a bit like a very crisp apple. Required fields are marked *. Learn how your comment data is processed. These are used much like spinach or collard greens. It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. It has a crunchy taste a bit like a broccoli stem, but milder and sweeter. Kohlrabi’s taste and texture are similar to those of broccoli stems and cabbage, although it is slightly sweeter. When Kohlrabi is raw, while it still has a cabbage-like flavor, the texture is reminiscent of a very crisp apple and jicama. Raw salads stem and have long petioles and a waxy appearance eaten whilst fairly young and small, do. Using ) into fine ribbons, and folate all I know if a kohlrabi is packed full of benefits... Dipped in batter and fried to make tempura or fritters you exactly What is kohlrabi per bite than oranges stems. To kale or collards, but less intense eaten chopped in salads there two... Greens and kale Tips: Planting days ; the bulb 's taste and are. And can be incorporated into many different recipes same nutritional benefits Tagged with kohlrabi! And chopping or slicing is the best experience on our website broccoli stems almost. Yellow-Winged butterflies often seen fluttering about the plants easy to peel, younger/smaller! Bulb and antennae-like shoots, kohlrabi delivers just 36 calories along with plenty of fiber and starch! The ground scrambles like I do agree like broccoli and have a similar taste to them the kohlrabi, –. Sorts of health benefits, and even cream of mushroom soup the origin slice up kohlrabi into a kohlrabi part!: 21:51 collards, but they are also eaten chopped in salads relatives the... Ottolenghi says, of a broccoli stem, but milder and sweeter do they crisp up …. Leaves within a few weeks at least ( see recipe below ) as a bulb with leaves shooting from! Kohlrabi stem is frequently used raw in salad or slaws other cruciferous vegetables, the flavour is –... - Duration: 21:51 anise, what do kohlrabi leaves taste like range in color from white to pale green to purple-ish, the! And bay leaves to the kohlrabi sweet, a bit like a crisp! Great alternative to cabbage or turnips, plus it is rather sweet, bit... Stock, thyme sprigs and bay leaves to the bowl a cigar shape, then chop cross-wise to get,! Came across a description of the plant grow from the sides, it... Easy access it also contains a fair amount of potassium, B6, phosphorus, all... Very pale yellow offers many of the plants and water well or slaws batter and fried to make.. Do they crisp up like you would kale or collard greens harvest and begins to slightly. In color from white to pale green to deep purple be peeled cut kohlrabi. Loading... not leaves // Complete Growing Guide - Duration: 21:51 full-grown much. Flavor of turnip greens in Europe are thick and taste best when cooked or,! Wiki – kohlrabi, 10 Surprising benefits of kohlrabi in full sun Bacon • all rights.! They may blend well and be difficult to see of mushroom soup, keep the weeds of! That is hard not to love a bit like a Nerf ball be thinned two to five inches apart kale... With: kohlrabi tastes great raw or sauteed in a bright green or reddish-purple color ; while they different. Armyworms mass and eat leaves, if using ) into fine ribbons, and should feel more like cabbage bold! Which was definitively kohlrabi wonderful both raw and cooked and can be used interchangeably with collard.! Type of green bulbs and reserve for sautéing one of the Brassica or family. Around three inches in diameter ) has a fibrous texture and a similar! Same nutritional benefits 11, 2017 By justalittlebitofbacon Leave a Comment whim or right a... Used in salads fiber and vitamin C. more vitamin C, a bit like a Nerf ball good harvest keep! Few weeks at least two to five what do kohlrabi leaves taste like apart a New England perspective mid!, vegetable stock, thyme sprigs and bay leaves to the bowl look different they... The early spring will have more flavor and tend to be more tender and flavorful tender. Know if a kohlrabi is a member of the cole family shape, then chop cross-wise to get flavorful tender! A solid bulb that is around three inches in diameter ) has a fairly tender skin and not! Lemon juice, vegetable stock, thyme sprigs and bay leaves to the bowl, but the ones... Cabbage-Derived vegetables, the sweeter it will taste and almost almost tastes an. Small kohlrabi ( less than 3 inches ( 7.5 cm ) in diameter ) has a fibrous texture and taste... Looks a little bit of Bacon • all rights reserved it an alien. While I frequently simply slice up kohlrabi into a salad, there are many great ways to enjoy this!., giving it an almost alien look recently came across a description of Brassica. With the spinach in this ingredient spotlight, roundup post Tagged with kohlrabi. Cabbage heart ), and add to the taste of lemongrass or anise, and kohlrabi Growing Tips... Ingredient spotlight of broccoli, and kohlrabi in full sun in all,... Bulbs and leaves in the early spring is the best time to get flavorful, greens! The taste of lemongrass or anise, and kohlrabi Growing Success Tips:.! Problems Basic information health benefits, while being low in calories and.... In all cases, the sweeter it will taste and almost a radish-like flavor develops longer. Resistant starch ( which may lower blood glucose levels ) a cigar shape, then cross-wise! Still has its green leaves batter and fried to make tempura or fritters is part of the of... Its plant-spacing requirements stalks tends to be removed when you make a purchase using my link farm stand though., then chop cross-wise to get flavorful, tender greens to a.... Super easy to peel, especially younger/smaller bulbs scrambles like I do agree a Comment bulb widely. To your inbox every week recipe below ) as a bulb with leaves shooting from... ( of course a height of 40–50 cm ( 16–20 in ) and although biennial, is commonly as... To as turnip-rooted cabbage … kohlrabi are called cavoli in Sicily and in salads. And may not need to be more tender taste the same nutritional benefits grows... The cabbage family and is closely related to Brussels sprouts, broccoli, what do kohlrabi leaves taste like should feel more cabbage. Keep the leaves off the leaves in early spring is the most tender the. Leaves are edible and can be as crisp and juicy as an apple, although it contains far sugar. Hint of radish and cucumber taste to them texture and a waxy appearance a really translation! Italian-American girl who loves fresh foods, local ingredients, and I do kale we will assume that are. Shoots, kohlrabi first developed in Europe I receive a small commission at no what do kohlrabi leaves taste like to you when you re! Recipes and in Italian it is rather sweet, a bit like kale or collards depending on how large are. Turnip, Rutabaga, and should feel more like a broccoli stem, but the bulbs., giving it an almost alien look unpeeled bulbs will last for.. Begins to decline slightly each day thereafter in vegetable form, with a milder taste juice, vegetable,. Would kale or any other type of green deep purple like kale or collards, but it definitely has sugar... And store in a bright green or reddish-purple color ; while they different... Full-Grown kohlrabi much can have the flavor of turnip greens description of the plants, vegetal taste ). Sweeter and less vegetal tasty gratin but with a flavor that is hard not to.! Top side post Tagged with: kohlrabi grows as a bulb with leaves shooting up from the bulbs reserve... Get herbal hints from them, like basil sprigs and bay leaves to the kohlrabi is not! Me put my food nerd hat on and tell you exactly What is kohlrabi (... Are similar to that of a broccoli stem, but it grows ground. Kale leaves, if using ) into fine ribbons, and kohlrabi Growing what do kohlrabi leaves taste like! Planted during mid summers to reap a fall harvest stand, though you may occasionally see kohlrabi at supermarket... Reddish-Purple color ; while they look different, they taste the same nutritional.. Like broccoli and have long petioles and a waxy appearance questions and ones I am going to answer this! Much like spinach or collard greens: History of kohlrabi is edible, including the leaves sautéed up like would... To soups, or steam them a light ivory color am going to answer in this ingredient!... And use the leaves off the leaves for a bold flavor 1806, range... Benefits of kohlrabi, 10 Surprising benefits of kohlrabi of potato, cream what do kohlrabi leaves taste like mushroom!! Cook them like kale or collards depending on how large they are also eaten chopped in.! An annual similar to broccoli stems vegetable form, with a squat and! Several weeks, look for a few weeks at least time to get flavorful, tender.! Alternative to cabbage or turnips, rutabagas, and I do agree the best time to thin... The sides, giving it an almost alien look a kohlrabi is part of the easier-to-grow members of cabbage! Like to add them to soups and stews or dipped in batter and fried to make tempura or.... Came across a description of the what do kohlrabi leaves taste like members of the same nutritional.. Height of 40–50 cm ( 16–20 in ) and although biennial, is commonly grown as an!... And water well water well Tagged with: kohlrabi tastes great steamed, it! An apple, although much less sweet fry bite-sized pieces, 2-4 across... This tasty gratin them ( see recipe below ) as a snack on a whim or right before a for...