Kohlrabi, a member of the brassica family which includes cabbage, broccoli, and kale, has a distinct taste and texture that varies throughout its growing season.
Typically, kohlrabi is planted in late summer for a fall harvest or in early spring for a late spring to early summer harvest, depending on the climate.
The best time for you to enjoy kohlrabi is when it’s young and tender, typically when its diameter is about 2-3 inches.
During this period, the flavor of kohlrabi is milder and sweeter, making it an excellent addition to salads and slaws.
As it matures, the flesh becomes more fibrous and the flavor more pronounced, lending itself well to being cooked.
Your experience with kohlrabi will also depend on the type.
There are green and purple varieties, although the color is only skin deep as the flesh inside is consistently pale yellow.
While the flavor is similar between the types, the season in which you choose to consume kohlrabi can accentuate its sweetness and reduce its inherent spiciness, making it a versatile ingredient for your recipes.
Kohlrabi Basics
In this section, you’ll learn the essentials about kohlrabi, including its identity and the health benefits it offers.
What Is Kohlrabi?
Kohlrabi, often referred to as a German turnip, is a robust vegetable in the cruciferous family, akin to cabbage and broccoli.
As a cool-season crop, it grows well in moderate climates and comes in mainly two colors: green and purple.
The taste and texture of kohlrabi are similar to a broccoli stem or cabbage heart, but slightly sweeter.
There are several varieties of kohlrabi, each adapted to different climatic conditions and each with subtle differences in flavor and texture.
Nutritional Profile
Kohlrabi is prized for its rich nutritional content. Here’s a quick look at what it contains:
Fiber: Aids in digestion.
Vitamin C: An essential antioxidant, crucial for your immune system.
Potassium: Vital for heart health and blood pressure regulation.
Iron: Important for blood health.
Calcium: Supports bone health.
Each serving of kohlrabi provides a hearty dose of these nutrients, making it a valuable addition to your diet.
With its unique flavor and versatility, kohlrabi makes an excellent choice for a variety of dishes, adding both nutritional value and culinary interest.
Optimal Growing Conditions
Kohlrabi thrives in cooler weather and requires well-prepared soil to grow. Understanding these conditions ensures a successful crop whether you’re farming at scale or cultivating kohlrabi at home.
Planting and Cultivation
When preparing to plant kohlrabi, you should pay close attention to soil composition and temperature.
Kohlrabi grows best in a soil pH range of 6.0 to 7.5, so testing and adjusting your soil pH is essential before planting. Enriching your soil with compost can improve soil texture and fertility.
Ideal planting times vary depending on your climate:
Cool climates: Plant kohlrabi in the garden 3 to 4 weeks before the last expected frost date in spring.
Hotter climates: Opt for a fall planting to avoid the summer heat.
Seed depth: Sow seeds 1/4 to 1/2 inch deep, spacing them about 2 inches apart in rows that are 10 to 12 inches apart.
Once seedlings emerge, thin them out so that each plant is spaced 5 to 8 inches apart. This spacing allows for adequate air circulation and room for growth. Kohlrabi seeds typically germinate in 4 to 7 days.
To extend your harvest season, stagger your sowings every 2 to 3 weeks.
Harvesting Timeframe
The window for harvesting kohlrabi is quite specific. It should be harvested while the weather is still cool since high temperatures can affect the plant’s taste and texture negatively.
Maturity: Most kohlrabi varieties take 45 to 60 days from planting to reach maturity.
Harvest the bulbs when they are 2 to 3 inches in diameter; larger bulbs may become woody.
Monitor your kohlrabi closely as the ideal harvest time approaches, especially if temperatures begin to rise. Harvesting in the cool part of the day can help preserve the crispness and sweetness of the kohlrabi bulbs.
Seasonality and Regional Availability
In your pursuit of fresh produce, understanding the seasonality and regional differences is key to enjoying kohlrabi at its best.
Understanding Seasonality
Kohlrabi, a member of the brassica family, has a seasonal rhythm that dictates its availability and flavor.
You’ll find green and purple varieties, each with a slightly different taste profile.
Generally, kohlrabi is in season during the cooler months of spring and fall. During these periods, the vegetable is at its peak for flavor and nutritional content.
Spring: Newly harvested kohlrabi tends to be sweet and tender.
Fall: The maturity of fall-harvested kohlrabi often results in a stronger, more robust flavor.
During the summer, especially in warmer climates, kohlrabi is still available, but the heat can intensify its flavor, sometimes leading to a bit of bitterness.
To find the freshest kohlrabi, visit your local farmers market where seasonal produce is typically highlighted.
Availability will vary based on your region, so ask local growers for insights on the best times to purchase.
Kohlrabi Around the World
Kohlrabi’s geographical spread is quite extensive. While it might enjoy prominence in European cuisines, specifically in countries like Germany where it’s commonly used, this versatile vegetable is cultivated and enjoyed worldwide.
Europe: Known for a variety of kohlrabi, including both green and purple, Europe offers it primarily in spring and fall.
United States: You can find kohlrabi at many farmers markets across the country, typically in the cooler months.
Local Climate: Different regions will have variations in seasonality due to climate, soil, and other environmental factors. Engage with local growers to determine the exact window of peak kohlrabi season in your area.
Selecting and Storing Kohlrabi
When you’re deciding which kohlrabi bulbs to pick and how to store them, it’s essential to focus on their freshness and the methods that best preserve their quality.
Choosing the Best Bulbs
Selecting high-quality kohlrabi starts with finding bulbs that feel heavy for their size, an indicator of freshness and moisture content.
The skin of the bulb should be firm and free from any soft spots or blemishes.
Leaves, if still attached, must be vibrant and green, again signifying the kohlrabi’s freshness.
For peak flavor, choose bulbs that are about 2-3 inches in diameter; larger bulbs tend to be more woody and less flavorful.
Storage Tips
To store kohlrabi, it’s critical to handle both the bulb and leaves, if present, with care.
For the fridge:
Remove the leaves from the bulb, as they can hasten spoilage by drawing out moisture.
Clean the bulbs by gently scrubbing them to remove dirt, then dry completely.
Place the kohlrabi bulbs in a perforated plastic bag or wrap them in a paper towel before putting them in the vegetable crisper section of your fridge. This helps maintain a moist environment without being too wet.
For longer storage:
If you’re looking ahead, you can blanch the kohlrabi and then store it in an airtight container in the freezer.
To do this, you’ll need to peel, slice, or cube the kohlrabi, then blanch it in boiling water for a couple of minutes, followed by an immediate plunge into ice water. Drain well and store in the freezer.
Preparation Techniques
Proper preparation of kohlrabi is essential to maximize its culinary potential. Knowing how to clean, peel, and cut the vegetable sets the foundation for a range of cooking methods.
Cleaning and Peeling
First, you need to wash your kohlrabi under cold water to remove any soil or debris.
The skin of kohlrabi can be tough, so it’s important to peel it off.
If you’re using young kohlrabi, the skin may be tender enough to leave on. However, for older kohlrabi, use a vegetable peeler or a paring knife to remove the thick skin until you reach the lighter flesh that is free of woody texture.
Cutting and Slicing
After peeling, it’s time to cut the vegetable.
You can slice it into rounds using a sharp knife or a mandoline for consistent thickness.
To make sticks for salads or stir-fries, julienne the rounds.
For a more uniform cooking time in dishes like stews, you may prefer to dice or cube your kohlrabi.
When cubing, first cut the kohlrabi into thick slices, then into strips, before cutting across to create cubes.
Use steady, controlled movements to ensure even pieces that will cook uniformly.
Cooking with Kohlrabi
Kohlrabi, a versatile vegetable, can be enjoyed in many forms. You can relish it both raw and cooked, each method bringing out its unique flavors and textures that can enhance a variety of dishes.
Raw Preparations
Kohlrabi is crisp and mildly sweet when eaten raw, making it perfect for salads and slaws. To prepare:
Peel the tough outer layer.
Cut into sticks or slices.
Toss into a salad for a crunchy element.
Shred into a slaw for a refreshing side dish.
Keep in mind that it pairs well with tangy dressings, which complement its sweet note.
Cooked Dishes
Cooking kohlrabi can bring out a tender texture and mellow its flavor. Below are some methods to cook kohlrabi:
Roasted: Cut into wedges, toss with oil, and roast until tender.
Steamed: Chop and steam until it’s easily pierced with a fork.
Sautéed: Thinly slice and sauté with butter or oil until caramelized.
Grilled: Slice, brush with oil, and grill for a smoky taste.
From these basic preparations, you can add kohlrabi to stews or blend it into creamy soups. Steaming is an excellent way to preserve its nutrients while softening the fibers, making kohlrabi a great addition to your healthy recipes.
Flavor Pairings and Culinary Uses
Kohlrabi, a versatile vegetable, offers a sweet and mild flavor that can be highlighted through thoughtful pairings and cooking methods. Discover ways to enhance its taste and integrate it into various dishes.
Enhancing Kohlrabi Flavors
When looking to enhance the natural sweetness of kohlrabi, consider complementing it with the following pairings:
Sweet: Apples and carrots serve as great companions due to their inherent sweetness, perfect for creating a balanced flavor profile in salads.
Rich: Roasted kohlrabi with a drizzle of quality olive oil can develop a deeper flavor, especially when paired with potatoes or cauliflower.
Herbaceous: Fresh herbs like dill or cilantro can augment the crispness of raw kohlrabi in salads.
Savory: Incorporate kohlrabi into soups and stews where it absorbs and melds seamlessly with the flavors of the dish.
Nutty and Earthy: Pairing with ingredients such as broccoli, cabbage, or kale can create an earthy harmony on your palate.
Kohlrabi in Global Cuisine
Expand your culinary horizons by featuring kohlrabi in dishes that span diverse food cultures:
European: Often found in German and Eastern European recipes, kohlrabi is a staple in hearty stews where its ability to remain firm makes it an essential ingredient.
Asian: Asian chefs might stir-fry kohlrabi for a crisp, delectable addition to dishes, playing off the vegetable’s texture against tender meats or tofu.
American: Roasted alongside a medley of root vegetables like carrots and sweet potatoes, kohlrabi is a superb option that complements classic American flavors.
Health Benefits and Dietary Considerations
In exploring kohlrabi’s contributions to your diet, consider both its rich nutrient profile and its potential to support overall health. As a cruciferous vegetable, kohlrabi offers a host of benefits due to its fiber content and essential nutrients.
Dietary Advantages
Kohlrabi is a nutrient-dense food, known for its high fiber content and significant amounts of vitamins and minerals. Here’s a brief overview of the nutritional value you receive from adding kohlrabi to your meals:
Fiber: Essential for digestive health, one cup of kohlrabi can provide around 17% of your daily fiber needs.
Vitamin C: With one cup delivering 140% of the recommended daily intake, kohlrabi is an excellent source of this vital antioxidant.
Vitamin B6: Helps in energy conversion, and kohlrabi is a reputable source.
Including kohlrabi in your diet can aid in maintaining blood sugar levels and support continuous energy throughout the day due to its low glycemic index.
Potential Health Impacts
The health impacts of consuming kohlrabi are noteworthy:
Glycemic Control: The fiber in kohlrabi can enhance satiety and help regulate blood sugar spikes, offering benefits for glycemic control.
Metabolism: As part of a healthy diet, the nutrients found in kohlrabi may improve metabolism and aid in weight management.
Tips from the Experts
In the pursuit of peak flavor and proper growing techniques for kohlrabi, it’s invaluable to heed advice from culinary and horticultural experts. Let their guidance refine your approach in the kitchen and the garden.
Culinary Experts
Chef’s Advice: When selecting kohlrabi, look for a bulb size indicative of maturity but not overgrown—typically 2 to 3 inches in diameter. An overgrown bulb may result in a woody texture that is less ideal for culinary use.
Remember that smaller, tender bulbs often have a sweeter flavor and a more palatable texture, suitable for various dishes from raw salads to roasted sides.
Flavor Pairings: To maximize kohlrabi’s distinct taste, chefs recommend pairing it with ingredients that complement its mild sweetness:
Seafood (shrimp, fish)
Apples or pears
Root vegetables (carrots, beets)
Fresh herbs (dill, parsley)
Cooking methods like roasting or sautéing can further enhance its sweetness and create a pleasant softness to the flesh. For an optimal taste experience, slice it thin if eaten raw or cook until it’s just tender.
Gardening Tips
Optimal Growing Conditions: For the best results in your garden, you need a plan. Sow kohlrabi seeds in well-drained soil with plenty of organic matter.
They prefer a sunny location but tolerate partial shade.
It’s essential to keep the soil consistently moist, but not waterlogged, to promote even growth without splitting.
Harvesting Recommendations:
When the bulb is about the size of a tennis ball, it’s time to harvest. Avoid letting kohlrabi grow too large, as this can lead to tough and fibrous textures.
Regular checking and timely harvesting ensure the most tender and flavorful crops:
Size Check: 2-3 inches in diameter for best texture
Timing: 45-60 days after planting; check for readiness starting early to mid-fall or according to the growing season in your area.
Kohlrabi in Home Cooking
Kohlrabi, an often overlooked vegetable, can be transformed into delightful dishes with simple home recipes and innovative culinary techniques. It’s a versatile ingredient that can be roasted or steamed to achieve a tender texture that works well in various preparations.
Simple Home Recipes
When you bring kohlrabi into your home cooking, its mild, sweet flavor makes it a perfect addition to many dishes. Begin by peeling the bulb and then:
Roasting: Cut it into chunks, toss with oil and your favorite seasonings, and roast at 400°F until it’s tender and slightly caramelized. This usually takes about 25-30 minutes.
Steaming: Chop the kohlrabi and steam until tender, which should be about 5-7 minutes. Try mashing it as you would with potatoes for a unique twist on a classic side dish.
Innovative Uses
To go beyond the basics, use kohlrabi in creative ways:
Kohlrabi Fries: Slice the peeled kohlrabi into sticks, drizzle with oil, and bake until crispy. A sprinkle of sea salt and paprika before baking adds a flavorful kick.
Kohlrabi Slaw: Julienne the kohlrabi and combine with carrots, apples, and a light vinaigrette for a refreshing slaw that pairs well with grilled dishes.
Conclusion
Your understanding of kohlrabi’s peak season is pivotal to enjoying its optimum flavor and texture.
Kohlrabi thrives in cooler weather; thus, timing your purchase or harvest is key.
Typically, its season varies by region, but it’s often found fresh during late spring and early summer.
To ensure you’re getting the best quality, remember these points:
Buy or harvest kohlrabi when it’s locally in season.
Look for bulbs that are firm and unblemished.
Smaller kohlrabi tend to be more tender and flavorful.
In the kitchen, kohlrabi’s versatility shines through:
Raw kohlrabi can be sliced for a crunchy addition to salads.
Cooked kohlrabi works well when steamed, boiled, or fried, retaining its texture and absorbing surrounding flavors.
Preparation Technique
Suggested Use
Raw
Salads, Slaw, Snack Sticks
Steamed or Boiled
Side Dishes, Purees
Fried
Fritters, Stir-Fries
Lastly, don’t discard the leaves. They can be cooked similarly to spinach, offering you a nutritious green to accompany your dishes.
By adhering to these tips, you’ll maximize your culinary experience with this unique vegetable.
Frequently Asked Questions
In this section, you’ll find detailed answers to common questions about kohlrabi’s seasonal variations and how they affect its flavor profile.
What is the typical season for harvesting kohlrabi for optimal flavor?
Kohlrabi is typically harvested in the cooler parts of the year. The optimal flavor is usually found in kohlrabi harvested in late fall and winter.
How does the taste of kohlrabi change throughout its growing season?
In the spring, kohlrabi is often milder and more tender. As the seasons change, the flavor might become stronger, and the flesh can turn tougher, especially in the fall.
What are the peak months for kohlrabi freshness and taste?
The peak months for kohlrabi’s freshness and superior taste are generally from late fall to winter. This is when you will likely find the freshest and most flavorful kohlrabi at markets.
Can you describe the flavor profile of kohlrabi during its peak season?
During its peak season, kohlrabi’s flavor is crisp and mildly sweet, sometimes with a slight peppery kick, reminiscent of a cross between a cabbage and a turnip.
What are the best practices for storing kohlrabi to maintain its flavor after purchase?
To maintain its flavor, store kohlrabi in a cool, well-ventilated place, ideally in the refrigerator crisper drawer. The bulbs should be firm and free of cuts and bruises when selected for storage.
Which other vegetables and fruits are commonly in season alongside kohlrabi?
Common companions in season with kohlrabi include root vegetables like turnips and beets, as well as leafy greens such as kale and spinach.
Apples and pears are also typically harvested around the same time as kohlrabi.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
