Kohlrabi-                                                  organic CSA farm kohlrabi

Scientific and Common Names

Brassica oleracea

Kohlrabi, German Turnip


Kohlrabi (German Turnip) (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical shape. There are brilliant purple varieties as well as the white. The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter. However, the actual “Kohlrübe” exists too and corresponds to the rutabaga in English, which is distinct from the kohlrabi. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

Nutritional Information-

Kohlrabi, raw
Nutritional value per 100 g (3.5 oz)
113 kJ (27 kcal)
6.2 g
2.6 g
Dietary fiber
3.6 g
0.1 g
1.7 g
91 g
Vitamin C
62 mg (103%)
Percentages are relative to US recommendations for adults.


Cultural Information, Uses and Recipes-

Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do fall-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55-60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity. It is tolerant to cracking.

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

Kohlrabi can be eaten raw as well as cooked. Some varieties are grown as feed for cattle.
Kohlrabi is one of the most commonly eaten vegetables in Kashmir.  Locally called Monj, the vegetable is eaten along with the leaves (haakh). A Kashmiri household may have this on their dinner/lunch plate 3 to 4 times a week.
Monj (kohlrabi) is made in many forms. There is a spicy version which the Pandits call “dum monj” while as the non-spicy version is called Monj-haakh.


Roasted Kohlrabi from CSA Member Julie Ungar

  • Kholrabi (5-8)
  • olive oil
  • season salt of your choice-( I use Lawry’s)
  • Ground cumin
  • Sea salt to taste
  • Black or other pepper to taste

( there’s a lot of play here for different spices, etc….. Use your imagination for sweet or spicy!).

  1. Peel and evenly slice the kohlrabi, for several nice, flat pieces
  2. Coat well in a bowl with olive oil
  3. Dust completely in another bowl or plate with your spices
  4. Lay out in a cookie sheet and roast at 375 degrees until a fork can pierce them softly, about 10 minutes.
  5. Turn over and roast another 10 minutes.
  6. I often broil 2 minutes on each side at the very end, watching it closely, to get a nice crisp on them.
  7. Serve with a garlic aioli or sauce of choice.

Kohlrabi with White Sauce provided by www.Allrecipes.com; 

  • 4 kohlrabi bulbs, peeled and cubed
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 3 tablespoons cream
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons white pepper
  • 1/2 bunch fresh parsley, chopped
  1. Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
  2. Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended.
  3. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.