Kohlrabi

Fun fact: Kohlrabi can be found as white/light green or purple bulbs. Both varieties have white flesh.
Kohlrabi is a member of the Brassicaceae/Cruciferous botanical family. Other members of this family include turnips, rutabagas, broccoli, bok choy, and kale among many others.

Nutrition

1/2 cup raw kohlrabi is an excellent source of vitamin C and a good source of copper and vitamin b 6.
- Vitamin C plays an essential role in repairing wounds and forming scar tissue, as well as maintaining bones, teeth, and cartilage. Vitamin C rich foods also support absorption of iron.
- Copper supports bone formation, energy production, nervous system function and iron metabolism.
- Vitamin B6 is crucial for brain development during pregnancy and infancy while also playing a significant role in immune function.
Kohlrabi also contains multiple antioxidants which have shown protective properties to reduce your risk of cancer and cardiovascular disease

Purchase kohlrabi year round in grocery stores, or purchase fresh and local in the late spring through early fall from a farmers market. Be on the lookout for assorted varieties including green or purple bulbs.
Select kohlrabi that is small to medium in size with a smooth outer skin and vibrant dark green leaves.
Avoid kohlrabi with wilted or yellowing leaves, and those with cracks or bruises. Also avoid overly large kohlrabi bulbs as they tend to be woodier in texture and not as sweet and tender as the small to medium bulbs.
Store your kohlrabi in a plastic bag in the crisper drawer of the refrigerator for 2 to 4 weeks. Remove the leaves prior to storage. Leaves are edible and can be used similarly to other dark leafy greens. Store leaves separately up to 3-4 days.
Prepare kohlrabi by washing the outer bulb to remove any dirt. Cut off the base and trim the leaves if you haven’t already. Cut or peel the outer skin using a knife prior to eating. Eat raw, roasted, boiled, baked, steamed, or grilled.

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