Store Kohlrabi wrapped loosely in plastic in the refrigerator. It is suggested to store leaves separately. Cut leaves off at the stem, and store in a plastic bag.


Kohlrabi is found to be rich in dietary fiber, carotenoids, vitamins A, C, K and the B vitamins.  As with the other vegetables in this family, it is rich with various anti-oxidants that protect against colon and prostate cancer.

Besides the vitamins, this vegetable is also rich in calcium, potassium, iron, phosphorus, manganese and copper. Because of its rich potassium content, Kohlrabi is useful for keeping blood alkalinity that in turn helps many ailments.


The name is actually of German derivation, with 'kohl' meaning cabbage and 'rabi' meaning turnip, because this cabbage family vegetable has a swollen edible stem that tastes a little like cabbage and crunches like a turnip.

There is little known about the origin of this descendent of the wild cabbage. In the first century AD, Pliny the elder wrote about kohlrabi, referring to the vegetable as the "Corinthian turnip". Apicus included this vegetable in the oldest known cookbook from imperial Rome. In 800 AD, Charlemagne ordered all countries under his rule to grow 'Karl des Grosses', the name for kohlrabi at that time. Botanists in Germany wrote a detailed botanical description in 1554. By the end of the 16th century, the vegetable became a common addition to gardens in Germany, England, Italy, Spain and the eastern Mediterranean.

In the 1600s, kohlrabi found its way to northern India, where it became a dietary staple. More recently, it was introduced to China and Africa. The first commercial planting occurred in Ireland in 1734. Records suggest kohlrabi was grown in the United States as far back as 1806.

Milder than other members of the cabbage family, kohlrabi has a slightly sweet aftertaste and crisp texture. It is tough if harvest is delayed. Varieties are either 'white' (actually a light green colour) or purple.


5 Ways to Prepare Kohlrabi