What Is the Taste of Kohlrabi? Is Kohlrabi Delicious?

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The majority of people have never heard of kohlrabi.

It is a vegetable cultivated mostly in India and Asia, but not much abroad.

Kohlrabi has an earthy flavor that many people appreciate and may be eaten raw or cooked.

In this blog article, we’ll look at how the plant appears, how it tastes, and what you can do with it.

What exactly is Kohlrabi?

Kohlrabi is also known as the garden turnip.

It belongs to the cabbage family and may grow to be a foot long.

The vegetable has a flavor similar to broccoli, cauliflower, or turnips, with a hint of cabbage tossed in for good measure.

When broken open, kohlrabi plants resemble horseradish plants (which makes sense since they are related).

One difference between it and other vegetables is that if you eat too much raw kohlrabi without anything else on your plate, it will make your stomach upset due to its high sulfur content.

Yet, it is still widely consumed as a raw vegetable.

You may eat kohlrabi in the same manner that you would an apple: take off the skin and chop it into bite-sized pieces.

It’s also great when made into mashed potatoes with olive oil or butter, such as garlic mashed potatoes (kohlrabi mash).

What Is the Appearance of Kohlrabi?

Kohlrabi is a kind of cabbage related to broccoli, cauliflower, and kale.

When cooked, it has a vibrant purple or green exterior with white meat that tastes like radish.

Depending on how it is made, the texture might be crunchy or soft.

Kohlrabi was initially planted in Germany and has long been a favorite vegetable.

Kohlrabi grows best from early spring through late fall, with ideal growing circumstances being wet and mild weather with no lengthy cold spells.

It is usually picked before it becomes too huge.

It has been commercially cultivated in many continents, including North America, Europe, Asia-Pacific, Africa, and South America.

It may be washed and grown using dry farming techniques, as can other vegetables (e.g.


Onions, for example).

Kohlrabi has a lot of vitamin C, potassium, and iron.

It’s also low in calories, so it’s suitable as a snack or side dish.

How Do I Purchase and Store Kohlrabi?

Kohlrabi is a vegetable that is available all year in most US grocery shops.

It’s often seen with broccoli and other cruciferous veggies since it’s delicious roasted, cooked, or grilled with olive oil.

Purchasing: Kohlrabi may be purchased in the produce department of most supermarkets.

While shopping, seek for skin that is firm and flawless, with no scratches or bruises.

Prevent any soft areas or yellowing of the leaves.

The stalk’s base should be crisp and juicy.

The diameter and length should not exceed two inches, and it is advisable to get many smaller ones rather than one bigger kohlrabi since they do not keep well over time.

Cutting off the ends (if required) and discarding them leaves you with a healthy-looking bulb devoid of imperfections on either end.

Put peeled kohlrabi in an airtight jar with water and a few drops of lemon juice.

This will help to avoid spoiling and keep your veggies fresher for longer. Store any leftover kohlrabi in the refrigerator for up to two weeks.

What Is the Taste of Kohlrabi? Is Kohlrabi Delicious?

Kohlrabi is an unusual-looking vegetable with a bulbous protuberance at the top that resembles a cabbage head.

Kohlrabi is derived from the German and Arabic words kohl-rabi, which mean turnip cabbage.

It has been cultivated since at least 1750 and grows best in temperate zones across the globe, where it may be farmed all four seasons.

The flavor of this unusual plant varies widely depending on how it is cooked, but while raw, it tastes similar to broccoli or cauliflower.

When roasted, it takes on a somewhat sweeter taste than apple sauce, carrots, or parsnips.

Fresh kohlrabi is normally either green or purple, with the greens being softer and sweeter than the purples.

According on your preferences, it may be eaten raw, cooked, or pickled, but it tastes best when roasted.

Moreover, raw kohlrabi tastes similar to cucumbers when thinly sliced and dipped in vinegar with salt.

Before using raw kohlrabi, properly wash it.

Kohlrabi is rich in vitamin C, low in calories, and low in fat.

It also contains fiber, which may help to regulate digestion and, in certain situations, decrease cholesterol levels.

The plant is also often used as livestock feed since the leaves may be eaten by animals when they are still young, so you might say that this unusual-looking vegetable has numerous use.

Because of its mild flavor and texture, kohlrabi is sometimes used as a replacement for potatoes or kale.

This uncommon vegetable has a distinct taste in the world of vegetables and is well worth trying if you get the opportunity.

How Do You Prepare Kohlrabi?

Kohlrabi has an earthy odor that some people dislike, while others appreciate its distinct taste.

Kohlrabi is a vegetable that may be eaten raw or cooked and is often served as a side dish.

Blanching kohlrabi to remove any extra dirt on its surface is the greatest approach to eliminate that unpleasant odor while cooking it.

If you don’t want to eat your kohlrabi raw, drizzle it with olive oil and season it with salt.

Grill till browned for an earthy flavor, or roast immediately while whole for a sweeter flavor.

While eating roasted kohlrabi, be careful to remove the rough skin first.

Kohlrabi may be prepared in a variety of ways.

For a sweeter flavor, sauté or roast them.

Grill them till browned for an earthy taste, or roast them straight immediately while still whole.


To summarize, kohlrabi is a versatile vegetable that may be consumed raw, cooked, or pickled.

It also has a high vitamin C and potassium content, as well as a low calorie and fat level.

Whether you cultivate it yourself or purchase it at the shop, be sure to sample this new yet old veggie.


Does kohlrabi taste good?

Kohlrabi, a member of the cabbage family, has a sweet-but-peppery flavor profile, with a taste and texture similar to broccoli stems.

What’s the best way to eat kohlrabi?

How do you prepare kohlrabi? Use the greens raw in salads, sautéed, or steamed if they are young and fresh. The crisp bulb may be eaten raw in slaws or with dips, cooked in soups or stews, roasted like other vegetables, or sautéed in stir-fries or fritters.

Does kohlrabi taste like turnip?

Kohlrabi tastes like cabbage and looks like a turnip, however a spiney turnip with leaves that look like a hybrid between kale and collards. Kohlrabi seems like a root vegetable, but the edible globe is really a modified swelling stem of the plant that grows above ground.

Is it better to eat kohlrabi raw or cooked?

Kohlrabi is delicious both raw and cooked. Brad likes to thinly slice the peeled, uncooked bulbs into matchsticks (a mandoline comes in in for this) and put them into a slaw.

What is the closest vegetable to kohlrabi?

Broccoli stems are a good substitute for any of these 5 vegetables. Kohlrabi has a flavor and texture comparable to broccoli… Cabbage. If you like the crispy, crunchy texture of cabbage, try substituting sliced, shredded, or julienned kohlrabi.
Radishes, potatoes, and turnips.
May 1, 2019

Is kohlrabi expensive?

As compared to other farmers’ market vegetables, kohlrabi is usually reasonably priced.

Do you peel kohlrabi before eating raw?

Whether cooking or serving raw, the thick, rough outer shell of kohlrabi must be entirely peeled and discarded (you may need a sharp knife for this; the skin is quite tough and indigestible).

Is kohlrabi a laxative?

Kohlrabi’s high dietary fibre content, like that of other cruciferous vegetables, enhances digestive health and aids with bowel movement. As a consequence, constipation, cramping, and bloating are reduced.

Is kohlrabi a superfood?

Kohlrabi is a strong source of fiber, vitamin B6, and potassium, as well as a great source of vitamin C. Vitamin C is necessary for wound healing and scar tissue formation, as well as the maintenance of bones, teeth, and cartilage. Iron absorption is also aided by vitamin C-rich meals.

How do you know when kohlrabi is cooked?

Cook them until the bottom begins to stick, then toss and repeat. Cooking time is around 45 minutes. Drizzle with balsamic vinegar and serve warm after taking them out of the oven. Cook diced kohlrabi in a thick-bottomed pan with butter.

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