Everything You Ever Wanted to Know About Kohlrabi

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Everything You Ever Wanted to Know About Kohlrabi
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It may not be the most beloved vegetable, but kohlrabi is nutrient-dense, subtly tasty, and belongs in any number of dishes

On the list of much-maligned and regretfully misunderstood vegetables, the humble kohlrabi ranks high. A member of the brassica oleracea species of plants, kohlrabi often ends up being the last thing used in the farmers market haul or the dregs of a CSA delivery. Its strange octopus-like shape, abundant leaves, and craggy exterior can confuse even the most competent of cooks.

Because kohlrabi is a hardy vegetable, it grows in spring and fall, and can even be harvested in winters in the Northeastern part of America. “Kohlrabi sits right on top of the ground. As a farmer, at least where I’ve been growing, it’s one of the reasons I like it so much. I can get away with no cover,” Ascherio says. In spring and summer, kohlrabi has a mild and sweeter taste, and the vegetable will typically be smaller in size — more like a baseball than a softball.

Much like cabbage, carrots, and hearty winter vegetables, kohlrabi also pickles well, both in a vinegar preparation with spices and in an oil preparation, found in many Indian cuisines. “You clean the kohlrabi, cut them into cubes, then rub the spices onto the kohlrabi pieces,” Mishra says of making a kohlrabi-focused pickle. “Some people also like to slightly cook the kohlrabi but you don’t actually need to. You just add the oil.

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