Purple Kohlrabi
Estimated Inventory, 12 ct : 2.00
This item was last sold on : 06/28/25
Description/Taste
Purple kohlrabi is medium to large in size with a round, bulbous stem averaging 7-10 centimeters in diameter and long leafy greens growing directly from the stem. The swollen stem’s skin is purple, firm, thick, and smooth, covered by multiple layers of rosette-shaped, dark green leaves. Underneath the skin, the flesh is bright white to ivory, aqueous, dense, and crisp with a faint, cabbage-like scent. Purple kohlrabi is juicy and crunchy with a mild, peppery, and sweet flavor reminiscent of broccoli, cabbage, and cucumber.
Seasons/Availability
Purple kohlrabi is available year-round, with a peak season in the early fall through spring.
Current Facts
Purple kohlrabi, botanically classified as Brassica oleracea, is a bulbous stem that grows above ground and is a member of the Brassicaceae or cabbage family. The name kohlrabi is derived from the Germanic word ‘kohl’ meaning “cabbage” and ‘rabi’ meaning “turnip,” and can be found in markets with or without the large greens still attached. Purple Kohlrabi is often called a root even though it is technically a stem and is rare and more difficult to find than its green counterpart. Typically found at farmers markets, Purple kohlrabi is favored for its crunchy texture and sweet flavor, utilized in both raw and cooked applications.
Nutritional Value
Purple kohlrabi is high in vitamin C and is a good source of both fiber and potassium. The nutrient-dense stem also contains high amounts of phosphorus, magnesium, calcium, and iron. The purple pigment in the skin of Purple kohlrabi comes from the presence of anthocyanins, which are antioxidants that can help protect and boost the immune system.
Applications
Purple kohlrabi is best suited for both raw and cooked applications such as frying, steaming, roasting, boiling, and sautéing. Before consuming, the tough outer layer of skin should be peeled or removed, and when raw, the stem can be shredded for slaws, salads, or fritters. The stem can also be sliced into chunks and added to soups, stews, roasts, and vegetable stir-fries, or it can be steamed and used in omelets, pasta dishes, risotto, empanadas, or calzones. In addition to steaming and boiling, Purple kohlrabi can be baked, like home fries, braised and roasted, or stuffed with other vegetables and meat. The leaves are also edible and can be prepared steamed or sautéed, similarly to kale or collard greens. Purple kohlrabi pairs well with mint, dill, eggplant, bok choy, mushrooms, carrots, potatoes, apples, avocado, pomegranate seeds, lentils, and hazelnuts. After harvesting, the green leaves should be immediately removed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator for 1-3 days. The bulbous stem will keep for several weeks when loosely stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Kohlrabi is known as the “cabbage turnip” and is a popular vegetable in Hungary, Germany, northern France, Italy, Russia, and Asia. In Hungary, kohlrabi is commonly cooked and pureed into a soup known as karalábé leves and is also the main ingredient in toltoot karalabe, which is kohlrabi stuffed with a mixture of ground beef or pork, sour cream, eggs, mushrooms, onions, millet, or rice. In Germany, nach hausfrauenart is a method of cooking that serves vegetables such as kohlrabi in a cream-based sauce. In addition to European recipes, kohlrabi is commonly used in Indian cuisine, pairing well with traditional Indian spices like turmeric, cumin, coriander, and garam masala in curries, soups, and stews.
Geography/History
Purple kohlrabi is native to northern Europe and has been cultivated since ancient times. A European botanist first wrote about kohlrabi in 1554, and by the end of the 16th century, the vegetable had become popular across Europe, south into the Mediterranean region and east to Russia and Asia. Kohlrabi is said to have first been cultivated on a wide-scale in the mid-1700s in Ireland and then later in England. Records of the root’s use in the United States dates back to 1806. Kohlrabi is most often found fresh at farmer’s markets and specialty grocers and is used in cooked preparations in restaurants across Europe, Asia, and North America.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Pizza Cassette | San Diego CA | 802-310-5601 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
Recipe Ideas
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