Hand drawn image of Kohlrabi


Brassica oleracea var. gongylodes

Extra-terrestrial in appearance. Mild, slightly sweet and radish-like in flavour. Trim, peel and enjoy its sweet, peppery succulence.

Image of Kohlrabi being produced

In the kitchen


If it arrives with any of its antenna-like leaves then trim them away so they don’t draw away moisture from the round cricket-ball-sized body. They are best stored in the fridge and will stay crisp and succulent for a week, or even two.

Prep & Cooking tips

In the early season crops the skin can be tender enough to eat but its usually worth giving them a quick peel and trimming off the root end. The irregular skin can sometimes fox a standard peeler; if so switch to a paring knife. Cut into sturdy chunks if roasting, braising or steaming. If eating raw then thinly slice, peel or grate.

Their mild radish flavour is great for adding a fresh, clean element to salads and slaws. They stand up well to a quick pickling or a sharp, acidic dressing. They are a great vehicle for bold spicing when roasted; think mustard, fennel or chilli.

Easy ideas

  1. Raw in slaw Peel and coarsely grate; or cut thinly and slice into skinny matchsticks. It will keep happy company in a traditional coleslaw with carrots, onion, cabbage and mayo. Fennel, beetroot and radishes would be welcome, too. It can work solo with chopped chillies, spring onions, coriander and plenty of lime juice for a simple Asian slaw. Dress it with yogurt, chopped raisins, black onion seeds and fresh coriander to sit alongside a fiery curry.

  2. Hot Peeled and chopped into 3cm chunks it will roast well in a hot oven in about 30 mins with plenty of oil, salt and pepper. It will cook in a matter of minutes if cut into matchsticks and added to a stir-fry. Thinly sliced and layered with starchy potatoes, it will make a tasty gratin or dauphinoise.

  3. Quickly pickled We often garnish salads in our restaurant with strips of raw crunchy kohlrabi that have been lightly pickled in cider vinegar, with a pinch of sugar and salt added, for about 20 mins. Use a swivel topped veg peeler to get nice thin strips. Drain and finish with a little chopped dill or parsley. Try tucking it into burgers, wraps or sandwiches in place of a more standard pickle.

Goes well with

Acidic flavours (Citrus, Vinegar)

Alliums (Garlic, Onions, Shallots)

Sweet things (Dried fruits, Honey, Sugar)

Dairy (Butter, Cream, Yogurt, Parmesan)

Herbs (Chives, Chervil, Coriander, Dill, Parsley)






Kohlrabi recipes

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In the field

  • Meet the grower: Riverford on Sacrewell Farm , Peterborough

    Sacrewell Farm is Riverford’s home in the East. We’ve been farming there since 2007; it was the first ‘sister’ farm to our original Devon HQ, Wash Farm.




  • Picture of Purple kohlrabi

    Purple kohlrabi

    With its bright purple skin, this variety is particularly striking, with a crisp, juicy texture and a mild, refreshing flavour.

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