The Ultimate Farmers Market Guide to Kohlrabi – Produce Pack (2024)

Kohlrabi is one of my favorite farmers market purchases; even though I buy it all the time now, it still feels a little special every time I see it at the farmers market. Most people have no idea what kohlrabi is in the first place. This is a total shame, as kohlrabi is actually quite a versatile, mild vegetable that can be incorporated into many different meal plans. To help rectify this terrible injustice, I’ve put together my ultimate guide to kohlrabi so that you can feel confident incorporating this lovely vegetable into your weekly grocery shopping.

What is kohlrabi and what does it taste like?

Kohlrabi is a member of the cabbage family, and its flavor is definitely reminiscent of various cabbage cultivars. In fact, the wordkohlrabi translates to cabbage turnip in German.

I like to describe the flavor as a mild broccoli stem. Others describe the flavor as vaguely turnip-y. The texture is fairly firm and can have some juicy notes, leading some people to compare kohlrabi to apples. In my opinion, they’re not that apple-like, but it is a good comparison for the crunch factor of raw kohlrabi. Even though kohlrabi is a cruciferous vegetable, which can be fairly controversial amongst kids, the flavor is not strong like brussels sprouts.

Contrary to popular belief, kohlrabi is not a root vegetable. I see this written all the time, but this is a great example of “just because it’s on the internet doesn’t mean it’s true.” The kohlrabi bulb grows above the ground and is part of the kohlrabi stem.

The kohlrabi greens are edible too, just like the bulbs. Add the stems and leaves into soups, salads, or you can even bake them into bread! The best way to extend your grocery budget is to reduce food waste, and this is an easy way to do just that.

Types of Kohlrabi

Green

Most kohlrabi you’ll see at the farmers market will be a green variety. Green kohlrabi has a crunchy texture and sweet flavor. Well, sweet when compared to other vegetables!

There are many heirloom and hybrid types, but they can generally be treated the same across all recipes.Varieties to look out for include Sweet Vienna (heirloom), Early White Vienna, and Konan (hybrid).

Purple

Purple kohlrabi might look completely different from green kohlrabi, but the flavor and texture is basically identical. The purple color only goes skin deep, as the insides are the same creamy yellow. Purple kohlrabi skin may be slightly tougher than that of green varieties, but if you are peeling the kohlrabi, you won’t even notice a difference.

Although the flavor and texture are the same, the purple color can have an undesirable effect in cooked or fermented dishes. The purple color will turn an unappetizing brown color in these conditions. I suggest peeling purple kohlrabi in cooked dishes, but you won’t need to do that in raw salads.

Kohlrabi Microgreens

Kohlrabi sprouts are often sold as a part of microgreens mixes. These sprouts are mild and are often in the “sweet mix” sold by many sprouts stands.

Obviously, sprouts are not at all similar to the bulbs, and are best used like lettuces or other sprouts. Try adding them to a tuna salad sandwich as a green element.

When is kohlrabi in season at the farmers market?

Kohlrabi is a cooler weather crop. In most of the United States, kohlrabi can be found at the farmers markets in both spring and fall months. In Alaska, it can be found all summer as well, but we all know that Alaska is the outlier here. The sweetest kohlrabi can be found from October to December.

How do you pick out kohlrabi?

Look for kohlrabi bulbs that are firm to the touch with an even green or purple color. Don’t bring the kohlrabi home if there are any soft, squishy, or brown spots in the kohlrabi bulb. Additionally, if the kohlrabi is sold with the stems and leaves attached, look for leaves that are evenly green with firm stems. Yellow leaves are a sign that the kohlrabi is rotting, so leave these behind.

In general, look for kohlrabi bulbs on the smaller side. For most varieties, I look for bulbs that are less than three inches in diameter. Larger bulbs tend to have a woody texture, so I generally avoid them. Unless we are talking about Alaskan kohlrabi, which can be absolutely massive without any noticeable flavor consequences, I would suggest looking for smaller sized bulbs.

How do you store kohlrabi at home?

The best way to store kohlrabi is to trim the stems and leaves, and store them separately from the kohlrabi bulbs. The leaves should be washed, dried, and stored in a clean plastic bag with a dry paper towel. If you plan to store your kohlrabi leaves for a while, you may need to switch out the paper towel as it becomes damp. Keep both the leaves and the bulbs in a crisper drawer with high humidity (sometimes labeled as vegetables).

Kohlrabi skin can be fairly delicate, so do not scrub your kohlrabi when you bring it home. Instead, give it a gentle rinse, and then dry thoroughly. If the kohlrabi is wet in the refrigerator, it will spoil faster.

What Can I Substitute For Kohlrabi if I can’t find it?

Broccoli Stems

Broccoli stems are my favorite substitute when I can’t find kohlrabi at the farmers market. Both broccoli and kohlrabi are in the brassica family (cabbage family), and have a similar flavor and texture. Plus, you get broccoli stems for free when you buy a full broccoli crown, so using it is a total win-win. Unlike kohlrabi, broccoli stems have a thicker skin that needs to be peeled so you’ll need to add that step into your prep work.

Broccoli stems will work as a substitute for kohlrabi in both cooked and raw dishes.

Baby Turnips

Turnips might seem like a crazy suggestion, but like broccoli, they’re a part of the same botanical family as kohlrabi. Turnips can have a sulphurous flavor, but baby turnips have a much milder flavor than their full-sized counterparts. Baby turnips, especially Hakurei turnips, would make an excellent substitution for kohlrabi.

However, baby turnips are best used as a substitute for kohlrabi in cooked dishes. These would be my substitution of choice for my kohlrabi hash browns, or shredded in my ground turkey egg rolls. Save the tops of your turnips and add them to soups or warm salads. The tops are peppery and add tons of flavor!

Cauliflower

Much like broccoli, cauliflower can also be used as a kohlrabi substitute with it’s especially neutral flavor. As cauliflower florets tend to hold together more than broccoli florets, the entire head of cauliflower can be used in most kohlrabi recipes. The cauliflower core can also be substituted quite nicely.

By the way, I hope you haven’t been throwing out the cauliflower leaves. These are tasty, edible greens that can also be used as a kohlrabi substitute, or roasted up on their own.

Cabbage

I know it’s becoming a bit of a theme here, but yes, kohlrabi and cabbage are in the same family. Obviously, cabbage isn’t nearly as juicy as kohlrabi, but the flavor of green cabbage and kohlrabi is fairly similar. Shredded hard cabbage (think Golden Acre or other green cabbages) is an excellent option for recipes with shredded kohlrabi. This minimizes the textural differences and you’ll focus on the flavor of the dish.

Celeriac (Celery Root)

The one non-brassica on the list! Celeriac, also known as celery root, doesn’t get enough love. Yeah, it might not be the prettiest vegetable out there, and it can be on the more difficult side to peel, but the flavor is mild and creamy, with only a little hint of herbal celery flavor.

Celeriac is best suited to be a kohlrabi substitute in cooked dishes. It may be too crunchy to be pleasant to eat raw in salads.

Best Recipes for Kohlrabi

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