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Kohlrabi
Crisp, Sweet Brassica
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Kohlrabi is a unique member of the cabbage family, prized for its crisp texture and mild, sweet flavor—refreshing, versatile, and equally suited for raw and cooked preparations.
Kohlrabi
Crisp, Sweet Brassica
Kohlrabi is a unique member of the cabbage family, prized for its crisp texture and mild, sweet flavor—refreshing, versatile, and equally suited for raw and cooked preparations.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes Of The Curator
Kohlrabi is one of those vegetables that surprises at first bite. Its bulbous shape may feel unfamiliar, but beneath its pale green or purple skin lies a flesh that is remarkably clean, crisp, and subtly sweet.
When sliced raw, it delivers a satisfying crunch—somewhere between a radish and an apple, but without the sharpness. The flavor is mild and refreshing, with a gentle sweetness reminiscent of young broccoli stems or cabbage hearts. There is a faint peppery note, but it is soft and fleeting, never overpowering.
As it cooks, kohlrabi transforms. The texture softens into something tender and slightly creamy, while its sweetness deepens and becomes more rounded. It absorbs flavors beautifully, acting as both a canvas and a contributor.
There is also a subtle nuttiness that emerges when roasted or sautéed, adding warmth and depth to its otherwise bright profile. Its versatility lies in this balance—crisp and refreshing when raw, comforting and mellow when cooked.
It is a vegetable that feels both light and grounding, simple yet quietly complex.
Pairings And Suggestions
Kohlrabi adapts effortlessly across a variety of preparations.
Raw & Fresh: Slice thinly into salads or slaws for a crisp, refreshing bite. Simple Seasoning: Enjoy with olive oil, lemon, and sea salt to highlight its natural sweetness. Roasted: Toss with olive oil and roast until tender and lightly caramelized. Sautéed: Cook with butter and herbs for a soft, comforting side dish. Purees & Soups: Blend into velvety soups or mash for a lighter alternative to potatoes. Pickled: Quick-pickle for a tangy, crunchy addition to dishes.
Its mild flavor makes it easy to pair with both delicate and bold ingredients.
A Curious Classic In European Kitchens
Kohlrabi has long been a staple in Central and Eastern European cuisine, though its origins trace back to northern Europe. Its name comes from German—kohl meaning cabbage and rabi meaning turnip—reflecting its hybrid-like appearance and character.
Despite its unusual form, it has been cultivated for centuries as a reliable and nourishing crop. It grows well in cooler climates and has been valued for both its bulb and its leafy greens, which are also edible.
In many traditional kitchens, kohlrabi is prepared simply—boiled, mashed, or added to soups—allowing its natural flavor to shine. Today, it has found renewed appreciation in modern cooking, where its crisp texture and mild sweetness make it a favorite in fresh, contemporary dishes.
It is a vegetable that bridges old and new—rooted in tradition, yet perfectly at home on a modern table.
Storage Instructions
Store in the refrigerator, preferably in the crisper drawer. Remove leaves if attached and store separately. Best used within a few days for optimal texture.
Kohlrabi is one of those vegetables that surprises at first bite. Its bulbous shape may feel unfamiliar, but beneath its pale green or purple skin lies a flesh that is remarkably clean, crisp, and subtly sweet.
When sliced raw, it delivers a satisfying crunch—somewhere between a radish and an apple, but without the sharpness. The flavor is mild and refreshing, with a gentle sweetness reminiscent of young broccoli stems or cabbage hearts. There is a faint peppery note, but it is soft and fleeting, never overpowering.
As it cooks, kohlrabi transforms. The texture softens into something tender and slightly creamy, while its sweetness deepens and becomes more rounded. It absorbs flavors beautifully, acting as both a canvas and a contributor.
There is also a subtle nuttiness that emerges when roasted or sautéed, adding warmth and depth to its otherwise bright profile. Its versatility lies in this balance—crisp and refreshing when raw, comforting and mellow when cooked.
It is a vegetable that feels both light and grounding, simple yet quietly complex.
Kohlrabi adapts effortlessly across a variety of preparations.
Raw & Fresh: Slice thinly into salads or slaws for a crisp, refreshing bite. Simple Seasoning: Enjoy with olive oil, lemon, and sea salt to highlight its natural sweetness. Roasted: Toss with olive oil and roast until tender and lightly caramelized. Sautéed: Cook with butter and herbs for a soft, comforting side dish. Purees & Soups: Blend into velvety soups or mash for a lighter alternative to potatoes. Pickled: Quick-pickle for a tangy, crunchy addition to dishes.
Its mild flavor makes it easy to pair with both delicate and bold ingredients.
Kohlrabi has long been a staple in Central and Eastern European cuisine, though its origins trace back to northern Europe. Its name comes from German—kohl meaning cabbage and rabi meaning turnip—reflecting its hybrid-like appearance and character.
Despite its unusual form, it has been cultivated for centuries as a reliable and nourishing crop. It grows well in cooler climates and has been valued for both its bulb and its leafy greens, which are also edible.
In many traditional kitchens, kohlrabi is prepared simply—boiled, mashed, or added to soups—allowing its natural flavor to shine. Today, it has found renewed appreciation in modern cooking, where its crisp texture and mild sweetness make it a favorite in fresh, contemporary dishes.
It is a vegetable that bridges old and new—rooted in tradition, yet perfectly at home on a modern table.
Store in the refrigerator, preferably in the crisper drawer. Remove leaves if attached and store separately. Best used within a few days for optimal texture.
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