Kohlrabi are related to turnips, but are much milder and sweeter. The flavor and texture is often compared to broccoli. It’s very popular in Germany and Eastern Europe, and in the late fall you’ll see piles of them in markets.
We grow Kohlrabi in two seasons: Summer and Fall. Store them in the crisper drawer of your refrigerator; Fall Kohlrabi can store for many months.
Peel before eating. They’re delicious raw or cooked. You can eat them in slaws and salads, or cut them into veggie sticks. Try Kohlrabi soup, roasted, steamed, or mashed.
