Kohlrabi, a member of the Brassica species and a crucifer, was believed to be enjoyed by the ancient Romans.

Similar to a turnip, both kohlrabi’s purple-tinged, white bulb-like stem and its greens are edible.

While kohlrabi is best steamed, this cruciferous vegetable can also be chopped and added to stir-fries and soups.

Kohlrabi is an excellent source of vitamin C and provides cancer-fighting nutrients including glucoslinolates.

Selecting and Storing Kohlrabi

Choose kohlrabi that is heavy for its size with crisp, deep green leaves. Avoid those with soft spots or brusing on the bulb or yellow leaf tips. Store kohlrabi tightly wrapped up to 4 days in the refrigerator.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Corn, No Yeast, No Peanuts, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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