FoodLink - Purdue Extension


Brassica oleracea
Other Name(s): German turnip, turnip cabbage
Available from May to December


Kohlrabi comes in white, green, and purple, but when peeled they all have an ivory flesh. Kohlrabi tastes similar to crisp broccoli and has the texture of an apple


Always peel kohlrabi before using. If the leaves are still attached, remove them and use them as you would use spinach. Small kohlrabi are more tender, and you can peel them with a paring knife. Kohrabi can be cut many ways including cubed, sliced, diced, and julienned.

Roast: Heat oven to 450°F. Peel and slice the bulb only into thick pieces, then cut in half. Drizzle olive oil over the pieces and place them in a single layer on a baking sheet. Sprinkle slices with salt and pepper. Bake slices until brown (15-20 minutes), stirring occasionally.

Steam: Peel and cut kholrabi into small chunks. Place the chunks in a saucepan with about half-inch of water and salt to taste. Bring the water to a boil, cover with a lid, then reduce the heat to steam the chunks for about 4-7 minutes. Drain the water and serve.

Grill: Slice into cubes and place them on a foil sheet. Drizzle the cubes with olive oil, salt, pepper, or other seasonings to taste. Pull the sides of foil up around the kohlrobi and place on a medium-high heated grill. Cook for 10-12 minutes or until tender.


Short-Term Storage

If leaves are still attached, cut them off and place the leaves in a damp paper towel in a loose plastic bag for up to three days. You can store kohlrabi bulbs in the refrigerator crisper drawer for about two weeks.

Long-Term Storage

Kohlrabi may be frozen. It is not recommended for canning.

Learn more about freezing kohlrabi.

FoodLink℠ Recipes

Quick Fact

Kohlrabi grow above ground.

Nutrition Information

Serving Size

1 Cup







% Daily Value

Total Calories









Dietary Fiber



Total Sugars



Total Fat



Saturated Fat













 32 mg






 1 mg








Vitamin A

 49 iu


Vitamin C

 84 mg








Food Safety Tips

Always keep produce away from raw meat and raw meat juices to prevent cross-contamination.

Follow the safe food guidelines for all fresh produce.

Related Resources

Kohlrabi is a biennial plant harvested the first season of growth. Seedlings quickly form a swollen stem, sometimes called a bulb, just above ground level. The leaves stick out like spokes and the plant reaches a height of about 18 inches.

Like all cole crops, kohlrabi does best when allowed to mature in cool weather. For a spring crop, plant seeds directly into the garden, 1/4-1/2 inch deep, starting about 4 weeks before average last frost date. Thin to 3-6 inches, with a minimum 18-inch row spacing. Spacing within a wide row is 4-8 inches. Start seeds indoors 4-6 weeks earlier, then transplant for an earlier harvest. There is only one bulb per plant, so make several small plantings a few weeks apart.Kohlrabi tolerates heat better than other cole crops, so you may be able to continue planting for 4-6 weeks.

For fall harvest, plant seeds in midsummer. Plant your last crop to mature a week or two after the average first frost date since kohlrabi can easily survive a frost, even temperatures into the mid-20s.

Varieties mature in 38-55 days. Harvest kohlrabi when the swollen stem is small and has the mildest flavor. Larger bulbs can be tough and woody. Begin harvest when it reaches 1 inch in diameter and continue until it reaches the size for the variety you have chosen. New varieties such as 'Gigante' and 'Kossak' do not become woody. To harvest, simply pull the plant from the ground. Estimated yield per 10 feet of row is 8 pounds.

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