Get to know kohlrabi!

When is it seasonal? Cooler seasons like spring and fall 


  • Colors: you’ll often see them in a pale green color, but there is also a purple variety.

Nutrition: A great source of Vitamin C 

Culinary Basics: The taste is similar to a broccoli stem, which makes sense, as they are both in the brassica family. The texture is really crispy and juicy. You first want to peel it the outer layer, and then you can chop it into thin matchsticks and make a crunchy slaw, or grate it and make fritters! You can also roast and grill kohlrabi, which brings out more of it’s natural sweetness.