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Kohl Rabi
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A vegetable with routes in Europe, its name comes from the German words “kohl” and “rube,” and literally translates to “cabbage turnip. Kohlrabi is rich in vitamins A, C, and K, as well as B-vitamins. It also contains copper, manganese, iron, potassium, dietary fiber and calcium, and is rich in antioxidant compounds like phytochemicals and carotenes as well. With this bounty of nutrients, it’s not surprising that kohlrabi offers immense benefits.
Starage: Remove the stems and leaves if they are still attached and cook as soon as possible (within the first day or two) since they will wilt quickly. Store all parts of the kohlrabi in the crisper, with the leaves wrapped loosely in a plastic bag and the bulbs left uncovered. The bulb will keep for up to a month in the fridge but use it sooner if you are planning to serve the vegetable raw to ensure a crisp texture.
1 Bunch or 1 Pound.
Starage: Remove the stems and leaves if they are still attached and cook as soon as possible (within the first day or two) since they will wilt quickly. Store all parts of the kohlrabi in the crisper, with the leaves wrapped loosely in a plastic bag and the bulbs left uncovered. The bulb will keep for up to a month in the fridge but use it sooner if you are planning to serve the vegetable raw to ensure a crisp texture.
1 Bunch or 1 Pound.
Rise 'N Shine
Calhoun, GA
Our friends, Mitch & Elisabeth at
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