Kohlrabi

  • Bulb size: 2 ½ inches
  • Days to maturity: 55 days

In German, kohlrabi is a “cabbage turnip” referring to the fact that it is in the cabbage family but forms an edible turnip-like bulb just above the soil line. Not truly a bulb, it is an expanded stem. The unusual white bulbs have a mild turnip like flavor and may be eaten cooked or raw. Be sure to harvest while still young or the bulbs can get pithy. Good source of vitamin C. Harvest by pulling the plant and trimming away the stems and roots. Plant 12 inches apart in rows 18 inches apart.

Nutritional Information

This turnip-like bulb has a mild delicate flavor. It adds a sweet crispness when chopped and added to salads and combines well with many flavors when cooked. Whether cooked or raw, kohlrabi packs a punch of vitamin C, fiber, and vitamin B6, along with high doses of the minerals potassium, manganese, and copper. Though not a “root” vegetable like turnips or potatoes, the small flavorful kohlrabi lends itself to any of the same cooked preparations such as steaming, baking, in casseroles or soups.

1 cup cooked, sliced kohlrabi:

  • Calories: 48 (raw: 36)
  • Carbohydrates: 11 grams (8 grams)
  • Dietary fiber: 2 grams (5 grams)
  • Protein: 3 grams
  • Sugars: 5 grams
  • Vitamin C: 149% DV
  • Vitamin B6: 14%
  • Folate: 5%
  • Vitamin E: 4%
  • Potassium: 16%
  • Manganese: 12%
  • Copper: 11%
  • Magnesium: 8%

 

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