• Both red and white (or light green) coloured Kohlrabi are available, however the flesh of both is creamy yellow-white.
  • Kohlrabi are similar to a broccoli stem or cabbage heart in taste, but milder and sweeter.
  • Kohlrabi leaves can be eaten in a similar way to Kale.
  • The Kohlrabi has two distinct outer layers which are best removed before using.
  • Frequently used raw in salads or as a dip vegetable, but is equally useful cooked by steaming, boiling, baking or roasting.
  • Kohlrabi is a descendent of the wild cabbage.
  • Peak season in Australia is from June to August, however they are available all year.
  • Interestingly, the bulbous base grows above the ground.

Health Benefits

100g of Kohlrabi yields the following:

  • Calories – 27
  • Total Carbs – 2% of DV
  • Protein – 1.7g
  • Dietary Fibre – 14% of DV
  • Vitamin A – 1% of DV
  • Vitamin C – 103% of DV
  • Calcium – 2% of DV
  • Iron – 2% of DV

*Percent Daily Values are based on a 2000 calorie diet.

Selecting tips

  • Select the smallest Kohlrabi available to ensure the best flavour.  As Kohlrabi become larger they are more woody and fibrous in texture.
  • Choose vegetables with smooth, firm dark green or purple bulbs.
  • Avoid soft bulbs with cracks or visible damage.
  • Leaves should be fresh and dark green.

Storage tips

  • Keep Kohlrabi bulbs in the crisper of your fridge, wrapped in plastic, for up to a week.
  • Use as soon as possible to ensure the best flavour.

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