If you’ve ever seen a kohlrabi at the market and wondered what it is, you’re not alone. This guide will explain what does kohlrabi taste like – A crisp, sweet vegetable and how you can use it. It’s a fantastic, underrated veggie that deserves a spot in your garden and kitchen.
Think of it as a friendly alien spaceship from the garden. Kohlrabi is part of the Brassica family, related to broccoli and cabbage. But instead of forming a head, it swells into a round bulb above ground. Both the bulb and its leaves are edible and full of flavor.
What Does Kohlrabi Taste Like – A Crisp, Sweet Vegetable
The flavor is where kohlrabi truly shines. At its best, it’s a wonderful mix of sweet and mild. The sweetness is often compared to that of a broccoli stem or a sweet turnip, but milder. The crisp texture is similar to an apple or a jicama, making it incredibly refreshing.
You’ll notice a very slight peppery note, like the gentlest hint of a radish. This peppery edge is more pronounced in larger, older bulbs. Younger, smaller kohlrabi is consistently sweeter and more tender. There’s no strong cabbage flavor, which sometimes surprises people.
The Two Main Types of Kohlrabi
You’ll typically find two colors of kohlrabi bulbs, and their taste is very similar.
* Purple Kohlrabi: This variety has a stunning purple skin. The interior flesh, however, is the same pale yellow-green as the green type. The purple skin is a bit thicker and sometimes earthier.
* Green Kohlrabi: This is the most common type. It has a light green skin and the same crisp, sweet flesh inside. Many gardeners find it grows just a little faster and is slightly more tender.
How Texture Affects the Taste Experience
Texture is half the joy of eating kohlrabi. When raw, it’s supremely crunchy and juicy. This makes it perfect for slaws and salads. When cooked, it becomes tender and creamy, similar to a turnip or rutabaga. It soaks up flavors from herbs and broths beautifully.
The key is to not overcook it. Overcooked kohlrabi can become mushy and lose its delicate sweetness. Aim for a tender-but-firm bite, what chefs call “al dente.”
Growing Your Own for the Best Flavor
Homegrown kohlrabi often tastes sweeter than store-bought. You can harvest it at the perfect size, when it’s most tender. Here’s how to grow it:
1. Planting Time: Kohlrabi is a cool-season crop. Plant seeds directly in the garden 4-6 weeks before your last spring frost. For a fall harvest, plant seeds in mid-to-late summer.
2. Spacing: Sow seeds about ¼ inch deep and 2 inches apart. Once seedlings are a few inches tall, thin them to stand 5-6 inches apart. Crowded bulbs won’t swell properly.
3. Sun and Soil: Choose a spot with full sun (at least 6 hours). The soil should be fertile and well-draining. Mix in some compost before planting for best results.
4. Watering: Keep the soil consistently moist. Inconsistent watering can cause the bulbs to become woody or crack.
5. Harvesting: This is the most important step for flavor! Harvest when the bulb is about 2-3 inches in diameter, like a tennis ball. Don’t let them get too big, as they can become tough and bitter.
Common Pests and Simple Solutions
Since it’s a Brassica, kohlrabi can attract the same pests as cabbage.
* Cabbage Worms: Look for green caterpillars. Handpick them off or use an organic spray like Bt (Bacillus thuringiensis).
* Flea Beetles: These tiny bugs make small holes in leaves. Use floating row covers right after planting to keep them off your plants.
* Aphids: A strong spray of water from the hose can knock aphids off the leaves. Insecticidal soap is also effective.
Preparing and Storing Kohlrabi
Prepping kohlrabi is simple. Here’s a quick guide:
* Peeling: You must peel the bulb. The skin is tough and fibrous, even on young ones. Use a sharp vegetable peeler or paring knife to remove it completely.
* Using the Greens: Don’t throw the leaves away! They taste like collard greens or kale. Sauté them with garlic for a delicious side dish.
* Storing: Remove the leaves from the bulb if storing. Store unwashed bulbs in a plastic bag in the refrigerator crisper drawer for several weeks. Use the greens within a few days.
Easy Ways to Enjoy Kohlrabi
You can eat kohlrabi raw or cooked. Here are some simple ideas:
Raw:
* Cut it into sticks and eat with dip for a healthy snack.
* Shred or julienne it and add it to green salads or slaw.
* Toss thin slices with a little salt and lemon juice for a quick salad.
Cooked:
* Roasted: Toss cubed kohlrabi with olive oil, salt, and pepper. Roast at 425°F until tender and caramelized, about 25 minutes.
* Sautéed: Slice or cube it and sauté in a pan with a little butter until golden and tender.
* Mashed: Boil cubes until soft, then mash with butter, salt, and a touch of cream or milk. It’s a great alternative to mashed potatoes.
* In Soup: Add cubed kohlrabi to soups and stews. It holds its shape well and adds a nice sweetness.
Kohlrabi vs. Other Common Vegetables
It’s helpful to compare it to veggies you might already know.
* Broccoli Stem: The taste is very close, but kohlrabi is often sweeter and less fibrous.
* Turnip: Kohlrabi is milder and sweeter than a turnip, with less of that sharp, peppery bite.
* Radish: It has a hint of radish’s pepperiness but is much more substantial and sweet.
* Cabbage: While related, kohlrabi lacks the strong sulfurous notes that cabbage can have when cooked.
Frequently Asked Questions (FAQ)
Q: Can you eat kohlrabi raw?
A: Absolutely! Raw is a fantastic way to enjoy its crisp, sweet texture. Just remember to peel it first.
Q: What part of kohlrabi do you eat?
A: You eat both the round bulb (peeled) and the green leaves attached to it. Nothing needs to go to waste.
Q: Is kohlrabi good for you?
A: Yes, it is very nutritious. It’s an excellent source of vitamin C and fiber, and it’s low in calories. It supports a healthy immune system and digestion.
Q: Why is my homegrown kohlrabi woody?
A: This usually happens if it was left in the ground too long and got too large, or if the plants didn’t get enough consistent water. Harvest when bulbs are small and tender.
Q: Does kohlrabi make you gassy?
A: Like other cruciferous vegetables, it can cause gas for some people due to its fiber and raffinose content. Cooking it can make it easier to digest than eating it raw.
Q: Where can I buy kohlrabi?
A: Look for it at farmers markets, specialty grocery stores, and well-stocked supermarkets, usually in the spring and fall. It’s often sold with the leaves still attached, which is a sign of freshness.
Kohlrabi is a versatile, tasty, and rewarding vegetable to grow. Its unique combination of sweetness and crunch makes it a standout in the garden. Give it a try this season—you might just find your new favorite veggie. Start with a simple batch of roasted kohlrabi or a fresh salad, and you’ll see exactly what all the fuss is about.