Grow to Love .... Kohlrabi

Grow to Love... Kohlrabi

Why love… Kohlrabi?


It looks like a prop from a 70s science fiction series and has a quirkyflavour - so kohlrabi is ideal for those who love serving up a bit of culinary intrigue to their guests.

It’s a small member of the cabbage family with peculiar stems sprouting from it at odd angles. Both the bulb and the leaves can be eaten; the bulb with a crispy, juicy texture and a mild, sweet taste similar to turnip and the leaves are like cabbage.

It comes in two main varieties, the marvellous extra-terrestrial pale green type and the beautiful purple.

Did you know?


  • The exact origins of kohlrabi are uncertain but as early as the 1stcentury AD, the Roman Pliny the Elder described a similar vegetable. He called it a Corinthian turnip.
  • The Chinese value it for its medicinal properties and it is an excellent source of potassium and vitamin C.
  • Kohlrabi grows all year round but is best in summer when the bulbs are smaller and crunchier.

Top tips


  • Raw, grated kohlrabi lends a wonderfully fresh crunch to a summer salad, but there are many other uses for this curious little vegetable.
  • For a versatile side-dish, blanche strips of kohlrabi, cover with a cheese sauce and bake in the oven.
  • Treat the leaves like spinach or cabbage and add them to stir-fry, making it that bit more interesting.
  • Be adventurous and try out new methods. Dip chunky kohlrabi strips in batter and deep fry to make tempura, for a wonderful and exotic starter.
  • For a classy summer rémoulade, chop the raw kohlrabi into thin strips and mix with mayonnaise, mustard, vinegar and parsley and serve with cold meats.

Recipe suggestions

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