What Is Kohlrabi? The Complete Guide

You’ve probably walked past it a hundred times at the farmers market. That pale green (or deep purple) bulb sitting in a pile, sprouting alien-looking stems, with no sign anywhere explaining what it actually is.

That’s kohlrabi. And once you know what to do with it, you’ll wonder why it took you so long to pick one up.

Kohlrabi, Explained

Kohlrabi is a member of the brassica family — the same crew that includes broccoli, cabbage, cauliflower, Brussels sprouts, and kale. Its name comes from the German words kohl (cabbage) and rübe (turnip), which tells you something about both its heritage and its flavor.

But here’s the thing that trips people up: the round bulb you eat isn’t a root. It’s actually a swollen stem that grows above ground. The plant sends out long stalks topped with dark green leaves, and the stem thickens into that distinctive globe shape right at the soil line.

There are two common kohlrabi varieties:

• Green (or white) kohlrabi — pale green skin, white flesh, the most common type at grocery stores
• Purple kohlrabi — purple skin, still white flesh inside, slightly more peppery, popular at farmers markets

Both taste essentially the same once you peel them. The purple variety just looks more dramatic.

Where Does Kohlrabi Come From?

Kohlrabi has been cultivated in Europe since at least the 1500s, with the earliest records pointing to northern Europe. Germany, Austria, and Switzerland remain the biggest consumers — in German-speaking countries, it’s as common as carrots are in the US. German-style kohlrabi remains the most traditional preparation.

It eventually spread to India (where it’s called ganth gobi and shows up in curries), Vietnam, and parts of China. Today it grows well in most temperate climates and is increasingly popular in North America, though it still hasn’t fully shaken its reputation as “that weird vegetable.”

What Does Kohlrabi Look Like?

Imagine a tennis ball crossed with a space station. The bulb is round or slightly flattened, typically 3 to 4 inches across (though they can grow much larger). Several long stems branch out from the bulb, each ending in a broad leaf that looks a lot like collard greens.

When you slice one open, the interior is creamy white and dense, similar in appearance to a raw turnip or jicama. To learn more about what kohlrabi tastes like, see our detailed flavor guide. The texture is crisp and slightly fibrous near the skin, becoming more tender and juicy toward the center.

How to Buy Kohlrabi

Look for kohlrabi at farmers markets from late spring through fall. Grocery stores carry it year-round, though availability varies. Some stores stock it with the specialty produce; others tuck it in next to the turnips.

What to look for:

• Size matters. Smaller bulbs (2-3 inches) are more tender and sweeter. Once they get much bigger than a softball, the flesh can turn woody and fibrous. If you’re buying at a farmers market, ask the grower — some varieties stay tender even at larger sizes.
• Firmness. The bulb should feel heavy for its size and rock-solid when you squeeze it. Any sponginess means it’s past its prime.
• Leaves. If the leaves are still attached, they should look fresh and green, not wilted or yellowed. Fresh leaves are actually a bonus — they’re edible and taste like a cross between kale and collard greens.
• Skin. A few minor cracks or rough patches on the skin are normal. Avoid any bulbs with soft spots or mold.

How to Store Kohlrabi

Kohlrabi is one of the better keepers in the vegetable world. Here’s how to get the most out of it:

For a complete breakdown, see our guide on how to store kohlrabi.

Short-term (1-2 weeks): If the leaves are attached, cut them off first — they pull moisture from the bulb. Store leaves and bulb separately in the fridge. The bulb goes in the crisper drawer, unwashed, in a loose plastic bag or wrapped in a damp paper towel. The leaves should be used within a few days.

Long-term (several weeks to months): Unpeeled bulbs stored in a cold, humid spot — like a root cellar or the back of your fridge — can last 2-3 months. This is one of the reasons kohlrabi was historically popular in northern Europe: it stores through winter.

Freezing: You can freeze kohlrabi for long-term storage. Peel and cut into cubes or matchsticks, blanch for 2 minutes, ice bath, drain, and freeze flat on a sheet pan before transferring to freezer bags. Frozen kohlrabi works well in cooked dishes but loses its crunch.

How to Prep Kohlrabi

This is where most people get stuck. The bulb looks intimidating, but prep is straightforward. For a detailed peeling and cutting guide, see our dedicated article.

Step 1: Remove the Stems and Leaves

Twist or cut off the protruding stems. Set the leaves aside if they’re in good shape — you can sauté them like kale.

Step 2: Peel It

This is the most important step. Kohlrabi skin is tough, and there’s a fibrous layer just beneath it that you also want to remove. A sharp vegetable peeler works for smaller bulbs. For larger ones, use a paring knife: slice off the top and bottom, stand it up, and cut the peel away in strips, following the curve of the bulb. You want to see smooth, pale flesh with no green-tinged fibrous bits remaining.

Step 3: Cut It However You Need

• Slices or half-moons for snacking or roasting
• Matchsticks (julienne) for slaws and stir-fries
• Cubes for soups, stews, and roasting
• Shaved thin on a mandoline for salads and carpaccio
• Grated for fritters or hash

That’s it. No blanching required, no special treatment. Kohlrabi doesn’t brown when cut, so you can prep it ahead without worrying about oxidation.

Kohlrabi Nutrition at a Glance

Kohlrabi is a nutritional standout, especially for how few calories it has. For the full kohlrabi nutrition breakdown, see our detailed analysis. One cup of raw kohlrabi (about 135 grams) gives you:

Nutrient	Amount	% Daily Value
Calories	36	—
Fiber	4.9 g	17%
Vitamin C	84 mg	93%
Potassium	473 mg	10%
Vitamin B6	0.2 mg	12%
Manganese	0.2 mg	8%

That vitamin C number is the real star. A single cup of raw kohlrabi gives you nearly your entire daily requirement — more than an orange, ounce for ounce. Cooking reduces the vitamin C content, so raw preparations maximize this benefit.

Kohlrabi also contains glucosinolates, the same sulfur compounds found in broccoli and other cruciferous vegetables that have been studied for their potential anti-cancer properties.

It’s low in calories, high in fiber, virtually fat-free, and has a low glycemic index. For anyone watching carb intake, it’s a popular substitute for potatoes in mashes and gratins.

How Kohlrabi Is Used Around the World

Germany and Austria: Sliced thin and eaten raw with salt, or cooked in cream sauce (Kohlrabi in Rahmsoße). It’s served as a simple side dish, often to children — kohlrabi is considered a kid-friendly vegetable in German-speaking countries.

India: Peeled and added to curries, dals, and stir-fries. The leaves are also commonly cooked.

Vietnam: Added to soups and stir-fries, or shredded into fresh salads and spring rolls.

Kashmir: Used in a traditional dish called monji haak, cooked with mustard oil and spices.

United States: Still gaining traction. Most commonly seen shaved into salads, roasted, or used as a low-carb potato alternative.

Common Questions About Kohlrabi

Is kohlrabi the same as turnip?

No. They’re in the same family (brassica), and they look somewhat similar, but they’re different species. See our full kohlrabi vs turnip vs jicama comparison for details. Kohlrabi is milder and sweeter than turnip, with a crisper texture. And unlike a turnip, the kohlrabi bulb grows above ground.

Can you eat kohlrabi raw?

Absolutely. Raw kohlrabi is crisp, juicy, and mildly sweet — many people prefer it this way. Just peel it and slice. Learn more about how to eat kohlrabi raw.

Can you eat kohlrabi leaves?

Yes. Kohlrabi leaves are edible and nutritious. Cook them like you would kale or collard greens. They’re tougher than the bulb, so they benefit from a few minutes of sautéing or braising.

Is kohlrabi keto-friendly?

With about 3.5 net carbs per cup (raw), kohlrabi is very keto-friendly. It’s one of the best vegetable substitutes for higher-carb options like potatoes.

Why is my kohlrabi woody?

Usually because it was harvested too late or grew too large. Stick with smaller bulbs (under 3 inches) for the best texture. Hot weather can also cause woodiness.

Give It a Try

Kohlrabi asks very little of you. Peel it, slice it, eat it raw with a pinch of salt. That’s the simplest entry point, and for a lot of people, it’s all the convincing they need.

From there, you can explore our best kohlrabi recipes — roast it, mash it, toss it into stir-fries, shave it into salads, or spiralize it into noodles. It plays well with almost everything and refuses to be difficult.

The only hard part was figuring out what it was. You’ve done that. Now go buy one.