Kohlrabi

Kohlrabi is one of the earliest new season vegetables as they are so fast growing. They can be cropped as early as May or early June. They can be eaten a bit like a radish, grated, chopped or sliced into salads. They are also a great vegetable for pickling.

How to store Kohlrabi

Kohlrabi is best stored in the fridge and will stay firm for 1-2 weeks. It is best to remove the leaves for storage so they don’t soak up any moisture from the veg. You can use the leaves in a stir fry or stew.

Nutrients

Kohlrabi is an excellent source of vitamins A, C, K and B-vitamins. It is a great source of copper, manganese iron, potassium, fiber and calcium.

How to prepare Kohlrabi

Wash and peel and trim away any stems. Any leaves can be taken from the stalks and used in stews, stir fries or boiled. You will want to cut the kohlrabi differently as to how you want to cook. See below:

How to cook Kohlrabi

Raw

Some would say these are best raw. Grate, slice or chop them into salads. They are also a great ingredient to add into Asian coleslaws.

Stir Fried

Best cut into matchsticks and added into a stir fry.

Boiled

Cut into chunks and add into any stew or soup 30- 40 mins before the end of cooking time.

Roasted

Cut into chunks and toss with oil and salt and pepper and bake in the oven in a roasting dish for around 40 mins at 200’C.