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Kohlrabi

Season:

Late June to Mid July, October to Mid December

Preparing Tips:

Young kohlrabi leaves can be used in recipes for greens.

Kohlrabi is excellent raw. CVut of the root and leafd ends and peel the outer skin off.

Cut in slices or wedges and serve as is or with dips.

Can also be boiled, steamed, and roasted for a cooked vegetable.

Nutritional Info:

Excellent source of vitamin C and potassium.

Contains cancer preventing bioflavonoids.

HOW TO FREEZE KOHLRABI:

Cut off tops and roots of small to medium kohlrabies. Wash and peel. Leave whole, slice or dice. Blanch in water, whole bulbs 3 minutes; diced or sliced bulbs 1 minute. Cool immediately in cold water. Drain, package, and freeze.