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Kohlrabi is one of those vegetables many people walk right past at the market. That quirky, slightly alien-looking bulb with stems shooting out in all directions may not seem all that appetizing at first glance. But don’t be fooled: kohlrabi is one of the most versatile and surprisingly delicious vegetables you can use in the kitchen.
With its fresh, crisp texture and mild, slightly sweet flavor, kohlrabi is often compared to broccoli or rutabaga—only softer and a touch sweeter. In short: a veggie you’ll definitely want to put on the table more often. You might also know it as “German turnip” or “stem turnip.” It’s part of the cabbage family but grows in the shape of a bulb, which explains the name.
Table of contents
What Is Kohlrabi?
The name says it all: “kohl” (cabbage) and “rabi” (turnip). Kohlrabi belongs to the Brassica family, just like cauliflower and broccoli. Its flavor is crisp and refreshing—something between a radish and a cucumber. Not as sharp as radish, but with more bite than cucumber.
You’ll usually find two types:
- Green kohlrabi – the most common, with a mild, fresh flavor.
- Purple kohlrabi – a little sweeter and more decorative, though the flavor is nearly the same.
German Turnip vs Kohlrabi
Kohlrabi is sometimes called German turnip, but it isn’t actually a turnip at all. The name comes from German (kohl meaning cabbage and rübe meaning turnip). In the US, you’ll find it sold simply as kohlrabi. Unlike turnips, which are white and purple with a peppery flavor, kohlrabi has a mild, slightly sweet taste and a crunchy texture, closer to broccoli stem or cabbage.
A Descendant Of Wild Cabbage
Kohlrabi is a descendant of wild cabbage varieties originally from the Mediterranean region. While it looks like it might be a root vegetable, it’s actually a swollen stem that grows just above the ground. This makes it very different from rutabaga, which grows underground—and with which kohlrabi is often confused.
When Is Kohlrabi In Season?
Kohlrabi is at its best in the cooler months of spring and fall. The crispest, most flavorful bulbs are harvested in April–May and again in October–November. During the hot summer months, kohlrabi tends to grow woody and is harder to find, so enjoy it when it’s in season for the freshest taste.
Kohlrabi Season Calendar (US)
Peak Season Shoulder Season Out of Season / Import
- Jan Off
- Feb Off
- Mar OK
- Apr Top
- May Top
- Jun OK
- Jul Off
- Aug Off
- Sep OK
- Oct Top
- Nov Top
- Dec Off
Best season: Kohlrabi thrives in cool weather, so you’ll find the freshest bulbs in spring (April–May) and fall (October–November). Summer heat often makes kohlrabi woody or scarce, so farmers usually harvest it before or after the hottest months.
Kohlrabi vs. Rutabaga
One of the most common mix-ups is between kohlrabi and rutabaga. Both are cabbages, but they have very different flavor profiles. Rutabaga is a large, round root vegetable, often yellow and purple on the outside, with an earthy flavor similar to celeriac or carrot. Kohlrabi, on the other hand, is smaller, round, and usually topped with leaves. Its flavor is fresh and crisp, and it can be eaten raw—something rutabaga is rarely used for. Rutabaga is most often cooked, mashed, or added to stews and soups.
What Does Kohlrabi Taste Like?
Kohlrabi is crisp and juicy—almost like an apple, but savory and mild with a hint of cabbage. Raw, it’s fresh and slightly sweet. When cooked or steamed, it becomes softer and creamier.
That’s why it works in so many different ways:
- Raw in a salad or slaw
- Boiled in mashed dishes or soups
- Roasted or grilled as a side dish
- Mashed into a creamy puree
- Julienned into crunchy sticks for snacking
How to Clean And Prepare Kohlrabi
Many people wonder how to prep kohlrabi. Luckily, it’s much easier than sticky salsify!
- Cut off the stems and leaves (but keep them—they can be used like spinach).
- Peel the bulb with a vegetable peeler or sharp knife, as the outer skin is tough. Trim away any hard bits at the base.
- Slice into rounds, cubes, or sticks depending on your recipe.
Cooking Kohlrabi – Ideas & Methods
- Boil: In lightly salted water or broth, about 10 minutes.
- Steam: Keeps the flavor fresh.
- Roast or grill: Slice into wedges, toss with oil and herbs, roast until golden.
- Mash: Creamy and delicious, especially mixed with potato or carrot.
- Raw: Shaved into thin slices or matchsticks for salads.
Buying Tips
- Choose bulbs that feel heavy and firm.
- Fresh green leaves are a sign of quality (though remove them at home so the bulb stays fresh longer).
- For a main dish, count on one bulb per person (about 8 oz / 250 g). For salads, half a bulb is usually enough.
- Store kohlrabi in a plastic bag in the fridge for 3–5 days.
- Always peel before use, removing any woody bits at the base.
What Flavors Go Well With Kohlrabi?
Kohlrabi pairs beautifully with:
- Apple
- Carrot
- Nuts (walnut, hazelnut)
- Lemon
- Parsley or dill
- Creamy dressings or dips
It absorbs flavors easily, making it great for stews and one-pot dishes. It also roasts wonderfully for a different twist. A favorite in my own kitchen: julienned kohlrabi with a yogurt, lemon, and honey dressing—fresh and irresistible!
Popular Kohlrabi Recipes
Looking for inspiration? Some popular ideas include:
- Air fryer kohlrabi fries
- Creamy kohlrabi soup
- Fresh kohlrabi salad with apple
- Roasted kohlrabi with cheese
The kohlrabi fries as well as the kohlrabi salad are lined up to post soon! So stay tuned for those.
Conclusion – time to discover kohlrabi
Whether raw, cooked, roasted, or grilled, kohlrabi is a surprisingly versatile vegetable that deserves a place in your kitchen. So next time you see that alien-looking bulb at the market, don’t pass it by—give it a try, and you might just find a new favorite.
FAQ Kohlrabi & kohlrabi leaves
Yes, the leaves of kohlrabi are edible. Young, tender leaves can be eaten raw in salads, while the older leaves are best sautéed, steamed, or added to soups.
Yes, that’s a good idea. The leaves draw moisture from the bulb, which makes it go soft more quickly. Removing them right after purchase keeps the kohlrabi fresh longer.
Keep the bulb in the crisper drawer of your fridge without the leaves. Store the leaves separately in a damp towel or airtight container, and use them within a few days.
Yes. Blanch the leaves briefly before freezing. You can freeze both the bulb (cut into cubes) and the leaves.
