- 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.
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.
- 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.
- Leaves should be fresh and dark green.
- 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.