In contrast to white cabbage, kohlrabi does not consist of leaves but instead forms an aerial tuber. The root vegetable tastes less strongly of cabbage and has a somewhat sweet, nutty aroma.
Kohlrabi – Fresh from Pfalzmarkt
Cultivation & harvest
Kohlrabi prefers a sunny to semi-shady location and a humus-rich, evenly moist soil. The tuberous vegetable is available freshly harvested from the Palatinate market from April to November.
Kohlrabi is often used for soups and stews but is also well-suited for use in bakes and gratins. It is delicious as an accompaniment to meat, stuffed with minced meat or rice. It is delicious as an accompaniment to meat, stuffed with minced meat or rice. The young leaves are also edible and can be used in the same way as other leaf vegetables.
Kohlrabi keeps for at least a week in the crisper drawer of the fridge. Larger leaves should be removed though.