- Low in sodium: may help reduce high blood pressure.
- Low in calories: helps prevent weight gain.
- Vitamin C: helps heal cuts and wounds and helps the immune system.
- Fiber: aids in achieving a healthy weight by being more filling than low-fiber foods, helps reduce cholesterol levels, and may lower your risk of heart disease.
- Choose kohlrabi globes that are heavy for their size and firm, without bruises or cracks.
- Approximately 2 inches across is an ideal size. Larger kohlrabies are more fibrous and bitter. Smaller kohlrabies will be more tender.
- If planning to use leaves, choose kohlrabies with healthy looking leaves.
- Trim off leaves and refrigerate in a plastic bag wrapped in paper towels for up to 4 days.
- Refrigerate untrimmed kohlrabi globes for up to 10 days, cut and peeled kohlrabies for 4–5 days.
- Store cooked kohlrabies for 3–5 days in the refrigerator.
- Just before using, wash greens in cold water. Blot dry with a paper towel.
- Rinse globes under cool running water. Scrub lightly with veggie brush. Then peel outer skin.
- Stir-fry over medium heat with a little oil, salt, and pepper and serve as a side dish.
Bulbs can be eaten raw, steamed, or roasted.
- Slice thinly and add to salad.
- Cut into chunks and steam.
- Cut into chunks and roast with 1 tablespoon oil and a small amount of salt and pepper at 425°F until tender. Depending on size of chunks, this should take about 45 minutes.