Kohlrabi vs Radish: Taste, Nutrition, Growing & Cooking Compared

Kohlrabi and radish are both members of the Brassicaceae family, they’re both crunchy when raw, and they both confuse people at the farmers market. But they’re actually quite different in almost every way that matters — flavor, texture, size, nutrition, growing requirements, and kitchen applications.

Here’s the full comparison.

At a Glance

	Kohlrabi	Radish (Red/Common)
Botanical name	Brassica oleracea var. gongylodes	Raphanus sativus
Plant family	Brassicaceae (cabbage family)	Brassicaceae (cabbage family)
Part eaten	Swollen stem (above ground)	Root (below ground)
Typical size	2-4 inches diameter	1-2 inches diameter
Skin color	Pale green or purple	Red, pink, white, black
Flesh color	White	White (usually)
Flavor	Mild, sweet, broccoli-stem-like	Peppery, spicy, sharp
Texture (raw)	Firm, crisp, apple-like	Crunchy, snappy, sometimes pithy
Days to harvest	45-60	22-30
Calories per cup (raw)	36	19

Taste and Texture

This is the biggest difference between the two, and it’s not subtle.

Kohlrabi tastes mild, slightly sweet, with a hint of broccoli or cabbage flavor. It’s mellow enough that people who dislike strong vegetable flavors still tend to enjoy it. The texture is firm and juicy — often compared to an apple or a broccoli stem with the tough parts removed. If you’re curious about kohlrabi’s flavor profile, our what does kohlrabi taste like guide goes into much more detail.

Radish tastes peppery, sometimes intensely so. Young spring radishes are milder, but larger or older radishes can have a serious bite. The texture is crunchy and snappy — thinner-walled than kohlrabi, with a satisfying crack when you bite into it. However, radishes can turn pithy (dry and spongy inside) if harvested late, while kohlrabi maintains a more consistent texture.

Can you substitute one for the other? In raw applications where crunch is the main goal — slaws, salads, crudités — yes, with the understanding that you’re trading kohlrabi’s sweetness for radish’s spice (or vice versa). In cooked applications, they behave differently. Kohlrabi holds its shape and texture through roasting and braising. Radishes lose much of their peppery bite when cooked and become tender and mildly sweet — but they soften faster than kohlrabi and don’t hold up as a starchy substitute the way kohlrabi does.

Nutrition Comparison

Both are healthy, low-calorie vegetables, but they have different nutritional strengths.

Nutrient	Kohlrabi (1 cup, raw, 135g)	Red Radish (1 cup, raw, 116g)
Calories	36	19
Carbs	8.4g	3.9g
Fiber	4.9g	1.9g
Protein	2.6g	0.8g
Vitamin C	140% DV	29% DV
Potassium	473mg	270mg
Vitamin B6	8% DV	4% DV
Folate	5% DV	7% DV
Calcium	3% DV	3% DV

Kohlrabi wins on fiber (more than double), protein, vitamin C (dramatically higher), and potassium. If you’re eating vegetables for nutrient density, kohlrabi packs more per serving.

Radish wins on calorie count — at 19 calories per cup, it’s one of the lowest-calorie vegetables available. Radishes also contain glucosinolates and isothiocyanates (the compounds that give them their pepperiness), which have been studied for potential anti-cancer properties.

For a complete breakdown of kohlrabi’s nutritional profile, see our kohlrabi nutrition guide.

Growing Comparison

Both are cool-season crops that beginners can grow successfully, but they differ significantly in timeline and space requirements.

Speed

Radishes are one of the fastest vegetables you can grow. Common red radishes (Cherry Belle, French Breakfast) are ready in 22-30 days. That’s seed to table in under a month. Daikon and winter radishes take longer (50-70 days) but are still reasonably fast.

Kohlrabi takes 45-60 days from seed, or about 35-50 days from transplant. That’s roughly twice as long as a quick radish.

Winner for impatient gardeners: Radish, easily.

Space

A radish needs about 2-3 inches of space in a row. Kohlrabi needs 6-8 inches. You can grow 3-4 radishes in the same space as one kohlrabi plant. However, a single kohlrabi bulb yields significantly more food by weight than a single radish.

Soil and Growing Conditions

Both prefer:

• Cool weather (50-75°F / 10-24°C)
• Well-draining soil
• Consistent moisture
• Full sun to partial shade

Radishes are more forgiving of poor soil and less-than-ideal conditions. They’ll grow in containers, raised beds, in-ground gardens, and even window boxes. Their small size and fast maturity means they dodge many pest and disease issues — they’re harvested before problems develop.

Kohlrabi needs slightly more attention. The soil should be reasonably fertile (compost helps), and consistent watering is important to prevent woody or cracked bulbs. Kohlrabi is more susceptible to flea beetles, cabbage worms, and clubroot because it’s in the ground longer.

For detailed kohlrabi growing instructions, our how to grow kohlrabi guide covers everything.

Succession Planting

Both benefit from succession planting. Sow new batches every 2-3 weeks for continuous harvest. Because radishes are so fast, you can squeeze in more successions per season — sometimes 5-6 rounds in spring alone, versus 2-3 rounds for kohlrabi.

Container Growing

Both grow well in containers. Radishes need shallower pots (6-8 inches deep). Kohlrabi needs wider spacing but similar depth. Our growing kohlrabi in containers guide has specific recommendations.

Cooking Comparison

Raw Uses

Both vegetables are excellent raw, but they serve different purposes.

Kohlrabi raw:

• Sticks for dipping (neutral flavor pairs with anything)
• Shredded into slaws and salads for bulk and crunch
• Spiralized into noodle-like strands
• Julienned for Vietnamese-style pickles and wraps

Radish raw:

• Sliced thin on tacos, sandwiches, and grain bowls for spicy crunch
• Halved or quartered as a snack with butter and salt (classic French preparation)
• Shredded into salads where you want a peppery kick
• Pickled quickly for condiment use

Cooked Uses

This is where the gap widens significantly.

Kohlrabi cooked is extremely versatile:

• Roasted (caramelizes beautifully, holds shape)
• Mashed (potato substitute, creamy texture)
• Fried or baked into chips and fries
• Added to soups and stews (holds up to long cooking)
• Stir-fried (retains pleasant crunch)
• Gratins and au gratin (absorbs cheese sauces perfectly)

Radish cooked is more limited but underrated:

• Roasted (transforms from peppery to mild and slightly sweet)
• Braised (becomes tender, almost potato-like)
• Sautéed with butter (quick side dish)
• Added to soups (softens quickly)

Kohlrabi is the clear winner for cooking versatility. Its firm, dense flesh behaves like a root vegetable and can stand in for potatoes, turnips, or celeriac in dozens of applications. Radishes work cooked but have fewer applications and a shorter list of recipes built around them.

For kohlrabi-specific recipe ideas, browse our best kohlrabi recipes collection.

Preservation

Kohlrabi:

• Refrigerates well for 2-3 weeks
• Freezes reasonably well (blanch first)
• Pickles and ferments excellently
• Can be stored in root cellars for months

Radish:

• Refrigerates for 1-2 weeks (remove greens)
• Doesn’t freeze well (becomes mushy)
• Pickles beautifully (quick pickled radish is a staple in many cuisines)
• Winter radishes (daikon, black radish) store for months; standard radishes don’t

Which Should You Grow?

Grow radishes if:

• You’re a beginner and want fast, easy results
• You have limited space
• You want a peppery kick in salads and as a garnish
• You need something that produces food in under a month
• You’re filling gaps between slower crops (radishes are the classic “interplanting” vegetable)

Grow kohlrabi if:

• You want a versatile vegetable that works raw and cooked in dozens of ways
• You’re looking for a low-carb substitute for potatoes and other starches
• You want maximum nutrition per square foot of garden
• You’re willing to wait a few extra weeks for a bigger payoff
• You eat a lot of slaws, stir-fries, and roasted vegetables

Grow both if:

• You have the space. They’re both cool-season brassicas with similar growing requirements, so they share the same planting window. Direct sow radishes between kohlrabi plants — the radishes will be harvested and gone before kohlrabi needs the space.

Which Should You Buy?

Buy kohlrabi if you want a single vegetable that can play multiple roles in your meals — snack, side dish, main ingredient, potato substitute. One large kohlrabi serves 2-3 people as a side.

Buy radishes if you want to add a pop of color, crunch, and spice to dishes that are already mostly built. Radishes are accent ingredients more often than main ingredients.

Cost comparison: Radishes are typically cheaper ($1-2 per bunch) and more widely available. Kohlrabi costs more ($2-4 per bulb at grocery stores, less at farmers markets) but gives you more food per unit and more culinary possibilities.

The Bottom Line

Kohlrabi and radish share a plant family and a love of cool weather, but they’re different tools for different jobs. Radish is the quick, sharp, peppery accent that livens up a dish. Kohlrabi is the mild, versatile workhorse that can be the foundation of an entire meal. Both deserve a place in your kitchen and garden — they’re complementary, not competing.