Out of stock

Kohlrabi (3 small)

R19.00

Out of stock

Organically Grown

Kohlrabi, also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked.

When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.It’s a member of the cabbage family.

The whole plant is edible, but usually when we talk about kohlrabi we mean the bulb of the plant, as we do here. The bulb kind of tastes like broccoli stems (my favorite part of broccoli!)

Eat It All. Although the bulb of the plant is the most frequently prepared and eaten portion, the leaves are also entirely edible. Chiffonade them finely and toss them in a vinaigrette, or give them a rough chop and either steam or sauté them, as you would collard greens or kale.