Add some great nutrition to your diet! It’s low in calories, high in calcium, potassium, magnesium, iron, vitamins C, B-complex, A, and K, dietary fiber and antioxidants. Kohlrabi is related to cabbage, broccoli, and cauliflower and tastes a bit like broccoli but with the consistency of an apple. The whole plant can be eaten raw or cooked. 

So how do I use it?

THE BULB: peel it to remove the tough outer skin. Thinly slice, dice, or shred for salads and coleslaw. Boil, mash, and combine with potatoes for a healthier version of mashed potatoes. You can also quick-pickle the slices like the pickled radishes from FreshTip 6/5/19. For an even healthier option you can lacto-ferment the slices.

THE LEAVES: wash, chop, and add to soup or a stir fry. You can also make chips with the leaves using the kale chips recipe  from FreshTip 6/12/19 – just substitute kohlrabi greens.