Growing and Using Kohlrabi

Kohlrabi is an interesting looking vegetable that can be used in soups, stews, or as side dishes. Follow this guide to get your kohlrabi growing this season. Be sure to click here for more gardening tips and tricks from Ashcombe!

Kohlrabi is a relative of kale and cabbage but looks somewhat like a turnip, with its bulb-like stem and leafy greens sprouting from the top. It is grown for the bulb-like stem, but the greens are also edible and can be eaten like salad greens or cooked like collard greens. Kohlrabi has a mild, sweet flavor which is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. You’ll find it in green and purple colors.

AVAILABILITY
All year round, but best from mid July to mid November.

CHOOSE THE BEST
Larger bulbs can be tough, so select a medium-sized one that feels heavy for its dimensions. The leaves should be crisp-looking and intensely green. Avoid any bulbs that have soft spots or yellowing leaves.

STORE IT
Trim off the stems and keep in a perforated bag in the fridge – it will last up to two weeks.

PREPARE IT
Snip off the leaf stems, trim off the base and top, then use a potato peeler or sharp knife to peel it as if it’s an apple. Then thinly slice, chunk or cut into wedges. If you’re using slices in a salad, blanch them first.
Kohlrabi

What is it and what to do with it!

Peppery Kohlrabi Slaw
2 whole kohlrabi, peeled
1 head of spring greens, finely shredded
2 bunches spring onions, very finely shredded
juice of half a lemon
1 small bunch French breakfast radishes, quartered, leaves attached
Dressing
1/2 cup mayonnaise
1/4 cup grated horseradish, fresh or from jar
2 heaped tsp cracked black pepper

Instructions
1. Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
2. Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.