Kohlrabi, also called "German turnip", shares the origin with cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts in nature. Kohlrabi comes in two colors, green and purple. It is eaten widely in Southeast Asia, India and an important part of the diet of Kashmir, northwestern region of the Indian subcontinent.
Selecting and Storing Kohlrabi
- For kohlrabi bulbs, refrigerate for up to 10 days and wash before using.
- For kohlrabi tops/leaves, wash first, then refrigerate in a plastic bag wrapped in paper towels for up to 3 days.
- Select the bulbs that are firm with no bruises and soft spots. Kohlrabi tops/leaves should be fresh, not wilted.
