Kohlrabi Grown by Cathy and Gordon Case at Bigbury-on-Sea, Devon



One of the weirder looking vegetables that we grow, we’ve heard kohlrabi described as everything from an alien to a Mr Man, a Teletubby to Mike from Monsters Inc. If that encourages children to try it, so much the better! Kohlrabi has a sweet, peppery succulence and is one of the most underrated veg out there.

Country of origin

Produced in
  • The UK

UK Seasonality

‘Blimey! Have aliens landed in my veg box?’ is a common reaction when kohlrabi is included among the weekly offerings – Hugh Fearnley-Whittingstall

How to prepare

To prepare, trim off any stems, trim the base, and lightly peel. For boiling, braising and roasting, cut into chunky wedges or batons. For eating raw, kohlrabi is best grated or cut into very thin slices or matchsticks.

Raw kohlrabi is fantastic in salads and slaws, a bit like a radish. Like most veg, you can boil it into soup, toss into stir-fries, or add it to stews 30-40 mins before the end of cooking. Or for an easy side dish, toss with oil and seasoning and roast at 210˚C/Gas 7 for 30 mins.


Keep in the fridge, remove leaves to retain moisture.

  • Grown by Cathy and Gordon Case, Bigbury-on-Sea, Devon

    Cathy and her husband Gordon are members of our local co-operative, the South Devon Organic Producers. Their mild coastal farm, Lower Willings Farm, is settled over the peaks above the village of Bigbury-on-Sea; the veg enjoys a beautiful view of the water. Cathy and Gordon grow kohlrabi, cabbages, purple sprouting broccoli and more for our veg boxes – but most of all, we rely on their firm, nutty cauliflowers.

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