White kohlrabi bulbs have a neutral, sweet, and subtly peppery flavor reminiscent of broccoli, turnips, or cabbage, but bulbs are much milder, lacking strong vegetal undertones. The leaves and stems are also edible and have a taste similar to collard greens or kale.
Kohlrabi tastes like a peppery version of the insides of a broccoli stem. It has the sweetness of the broccoli with a bit of the peppery spice of turnips or radishes. If you want to emphasize its sweetness, try adding a pinch of sugar when you're cooking kohlrabi.
All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato.
Kohlrabi is available year-round, but shines in winter months.
While this alien-looking bulb may seem daunting, kohlrabi is a versatile veggie available throughout the winter. Kohlrabi is a relative of other brassicas like cabbage, broccoli, and cauliflower, and gets sweeter with cooler temperatures.
55 days
Kohlrabi can be sown outdoors as soon as soil can be worked. Sow seeds 1/4 inch deep in double rows set 1.5 feet apart. For a fall crop, plan your harvest for a week or two after the first fall frost. Kohlrabi takes 55 days to mature.
