Don’t worry, this bizarre plant tastes much better than it looks.

With a swollen, globe shaped stem that squats just above the ground, kohlrabi is one of the stranger plants to grace the fields of our farms. Its overall appearance resembles a turnip with protruding stalks topped by broccoli-like leaves, and its name translates from German as “cabbage turnip”. With colors ranging from green to purple, kohlrabi has a crisp sweet flavor that is great raw, or lightly steamed or sautéed. Not technically a root vegetable, the main edible part of a kohlrabi is the fleshy, swollen aboveground stem. The leaves are also edible and resemble turnip greens. Containing significant amounts of bone-building compounds calcium, iron, and phosphorous as well as Vitamins A and C, kohlrabi is definitely a case of “do not judge a book by its cover”. What it lacks in beauty, it makes up in taste!


Bigger kohlrabi have a tendency to be woody, so medium to small sized globes hold the best flavor. The leaves are edible but should be stored separately from the roots. While the leaves will only keep for a few days, once separated the root can be stored in the refrigerator for several weeks.