Green Kohlrabi
Estimated Inventory, 12 ct : 2.50
This item was last sold on : 03/24/26
Description/Taste
Green Kohlrabi is comprised of a swollen stem, also called a meristem, covered in leaves that extend from all sides of the stem. The bulbous stem is typically round to oblate, averaging 5 to 10 centimeters in diameter, and is preferred in smaller sizes to keep the flesh tender and less fibrous. The stem has a semi-smooth, firm, and taut feel with raised edges surrounding where the leaves connect. The base of the round stem also has a woody, tougher nature. Green Kohlrabi appears in shades of white-green to pale green. Underneath the skin, the flesh is dense, aqueous, and hard with a crisp and crunchy consistency reminiscent of apples or broccoli. The green to white flesh releases a faint, cabbage-like aroma when sliced open and is edible raw or cooked. Green Kohlrabi has a mild, subtly sweet, and peppery taste with green, cabbage and broccoli-like nuances. The dark green leaves are broad, flat, and waxy with a fibrous, crisp texture. The leaves are also deeply veined and have wavy edges. Kohlrabi leaves have a vegetal, green, and earthy flavor like kale or collard greens.
Seasons/Availability
Green Kohlrabi is available year-round, with a peak season in the late spring through fall.
Current Facts
Green Kohlrabi, botanically classified as Brassica oleracea var. gongylodes, is one of several distinct plants that were selectively bred and cultivated over time, belonging to the Brassicaceae family. Brassica oleracea is a broad species, encompassing crops like cabbage, broccoli, and cauliflower. Green Kohlrabi was developed through cultivation to bear a large, fleshy, swollen stem favored for culinary purposes. The plants are mostly low-growing, reaching 15 to 30 centimeters in height, and are easy-to-grow, making them a favored home garden and commercial cultivar worldwide. The name Kohlrabi is derived from the Germanic word ‘kohl’ meaning “cabbage” and the Swiss German ‘rabi’ meaning “turnip.” The swollen stems are known by many regional monikers, including but not limited to Su Hao in Vietnamese, Da Tou Cai in Chinese, Monji or Monhi Haak in Kashmiri, Cavolo Rapa in Italian, Chou Navet in French, and Colinabo in Spanish. Throughout history, Green Kohlrabi has been utilized as a culinary ingredient for its versatility, used in a wide array of raw or cooked savory preparations. Both the swollen stems and leaves are edible and add texture, nutritional value, and a light flavoring into dishes.
Nutritional Value
Green Kohlrabi is a source of fiber to aid digestion and vitamins B, C, and E to contribute to energy production, strengthen the immune system, and guard the cells against free radical damage. Kohlrabi also provides minerals like potassium, phosphorus, magnesium, calcium, iron, copper, and manganese. These minerals help the body support bones and teeth, produce proteins for oxygen transport through the bloodstream, build red blood cells, and balance fluid levels within the body.
Applications
Green Kohlrabi has a mild, subtly sweet, and peppery taste suited for fresh and cooked preparations. It is recommended to remove the skin where the leaf joints occur and peel any rough patches from the stem. Younger Green Kohlrabi has edible skin that does not need to be completely peeled, while more mature stems may need more peeling and prepping. The base of the stem often becomes hard and can be removed. Once trimmed, Green Kohlrabi is edible raw and is often sliced and served on crudité platters as a crunchy element. Long pieces are favored as a dipping vessel, and the flesh can be shredded into tiny pieces for mixing into slaws with radishes, carrots, cucumbers, or turnips. Worldwide, Green Kohlrabi is used in many salad recipes. The stems are also spiralized into noodle substitutes or thinly sliced on a mandolin, salted, and curved into a taco shell. The tender flesh is quick-pickled around the world using various spices and is served as a tangy condiment. In addition to fresh preparations, Green Kohlrabi is popularly simmered in soups and stews. In Europe, the stems are incorporated into roasts, braised with cabbage, or hollowed and stuffed with ground meat, rice, and aromatics. Green Kohlrabi is frequently cooked in a cream-based sauce in Germany as a side dish or used as a vegetarian schnitzel. Kohlrabi is also added to Italian pasta dishes or combined into mashed potatoes for added nutritional value. In Asia, Green Kohlrabi is primarily stir-fried. The stems are diced and mixed into curries in India and Pakistan or cooked into rice dishes in China. Beyond the stems, the leaves are edible and are prepared similarly to kale or collard greens. Green Kohlrabi pairs well with herbs like mint, dill, coriander, or parsley, other produce like bok choy, mushrooms, carrots, apples, and avocado, and meats including beef, pork, and poultry. Whole, unwashed Green Kohlrabi will keep for several weeks when wrapped in damp paper towels and loosely stored in the refrigerator’s crisper drawer. The leaves should be immediately removed from the stem and stored separately in between damp paper towels in a bag where they will keep in the fridge for 1 to 3 days.
Ethnic/Cultural Info
Green Kohlrabi is traditionally harvested when it is small and tender, but the variety Superschmelz is designed to grow to very large sizes, sometimes up to thirty-five centimeters in diameter. Superschmelz is one of the largest Kohlrabi types in existence, and on average, the bulbs can weigh 9 to 11 kilograms. The cultivar is originally from the town of Schmelz in Saarland, southwestern Germany, and is unique as it remains tender and crunchy, even when grown to large sizes. Superschmelz acquired the title of the heaviest Kohlrabi in 2024 through the Guinness Book of World Records. The bulbous stem was judged at the Canna UK National Giant Vegetables Championships during the Malvern Autumn Show in Malvern, Worcestershire, and weighed forty-seven kilograms. The Canna UK National Giant Vegetables Championship is an anticipated event within the annual autumn show, and in 2024, over 640 entries were submitted for the giant vegetable contest. Twelve vegetables broke records during the 2024 show, with Kohlrabi, bell pepper, red cabbage, and runner beans gaining the heaviest titles while cucumbers, leek, broad beans, aubergines, radishes, and turnips earned titles for being the longest.
Geography/History
Green Kohlrabi is a descendant of wild ancestors of Brassica oleracea that are hypothesized to be native to regions of the Mediterranean. Much of the early history is unknown. It is also important to note that as the species Brassica oleracea was developed throughout history, selected traits were chosen to develop many distinct types of plants, including cabbage, kohlrabi, Brussels sprouts, broccoli, kale, and others. Brassica oleracea was spread along trade routes within the Mediterranean and eventually expanded into the rest of Europe and Asia. Kohlrabi was documented in one of the first written records by Italian botanist Matthiolus in 1554, and by the late 16th century, the plant had been selected as a culinary crop across Europe. Kohlrabi was introduced to India and South Asia during the 17th century and was carried with migrating families to the United States in the early 19th century. Green Kohlrabi’s swollen, round, and unusual shape was naturally developed through centuries of human selection during cultivation. Today, Green Kohlrabi is a global crop and is commercially grown and planted in home gardens worldwide. The swollen stems and leaves are sold through fresh markets, wholesalers, and directly through growers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Misadventure & Co. | Vista CA | 469-580-1146 |
Recipe Ideas
Recipes that include Green Kohlrabi. One
is easiest, three is harder.| Salt and Pepper Skillet |
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Seared Tuna & Kohlrabi Slaw with Ginger Lime Aioli |
Green Kohlrabi for sale around the world shared on the Specialty Produce App
