Image of Kohlrabi

Scientific Binomial Name: Brassica oleracea

SELECTION INFORMATION
Usage

Leaves can be eaten raw in salads or steamed. The bulbs can be cooked like turnips.

Selection

Also called cabbage turnip, the two varieties of kohlrabi, green and purple, should both have medium-sized firm roots and the greens for both varieties should be crisp and firm.

The coloring should be light for the green variety and deep for the purple variety.

Avoid

Avoid product with blemishes on the roots, leaves that have dark patches of slime, are wilted or yellowing.

Storage

Always store lettuce, cabbage, etc in the refrigerator.

To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Kohlrabi is very low in Saturated Fat and Cholesterol. It's also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.

    Amount per serving

    Calories :27Calories from Fat :
    Total Fat0.1
    Cholesterol0%
    Sodium 20%
    Total Carbohydrate6.2%
    Dietary Fiber3.6%
    Sugars 2.6%
    Protein 1.7%
    Vitamin A36%
    Vitamin C62%
    Calcium 24 %
    Iron 0.4%

  • Tips & Trivia
  • Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige

    This bulb-stemmed member of the cabbage family is not a cross between cabbage and turnips as some think. This incorrect assumption has been perpetuated by the German name, "kohl" meaning cabbage and "rabi" meaning turnip.

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