This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
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.
JR Organics
Escondido, CA
Purple kohlrabi averages 7-10 centimeters in diameter and is notable for its round, bulbous stem from which long, leafy greens grow directly. Its thick purple skin contrasts beautifully with its crisp, bright white to ivory flesh inside. The vegetable is not only mildly sweet and peppery but also boasts a refreshing crunch, making it a delightful blend of flavors similar to broccoli, cabbage, and cucumber.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
The leaves of Purple kohlrabi are edible and can be prepared steamed or sautéed like kale or collard greens. Purple kohlrabi pairs wonderfully with ingredients like mint, dill, eggplant, bok choy, mushrooms, carrots, potatoes, apples, avocado, pomegranate seeds, lentils, and hazelnuts. To preserve freshness, its green leaves should be removed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator for 1-3 days.
D'Acquisto Farms
Fallbrook, CA
Purple Kohlrabi is technically a stem, not a root, despite its often mistaken identity as a root vegetable. It has a crunchy texture and sweet flavor, making it versatile in raw and cooked dishes. The purple pigment in its skin is due to anthocyanins, antioxidants that support immune health. Rich in vitamin C, potassium, and fiber, it also provides phosphorus, magnesium, calcium, and iron for added nutritional benefits.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
From Frecker Farms …Purple kohlrabi has origins in northern Europe, with cultivation dating back to ancient times. It gained popularity across Europe by the late 16th century, spreading to the Mediterranean, Russia, and Asia. Large-scale cultivation began in Ireland in the mid-1700s and later in England. This vegetable reached the U.S. by 1806 and is now a staple in farmer’s markets and restaurants globally.
Home food Stratford…Kohlrabi might be a great addition to your home food menu in Stratford. Known as the “cabbage turnip,” this versatile vegetable is widely appreciated in Europe and Asia. In Hungary, it features in dishes like karalábé leves, a pureed soup, and toltoot karalabe, where it is stuffed with meats, grains, and mushrooms. German recipes often pair kohlrabi with cream-based sauces, while Indian cuisine highlights its compatibility with spices like turmeric, cumin, and garam masala.
From Morningstar Farm…Purple kohlrabi: This vegetable features a bulbous purple stem with dark green, rosette-shaped leaves and bright white to ivory flesh inside. Known for its juicy, crisp texture, it carries a mild, peppery-sweet flavor profile that combines hints of broccoli, cabbage, and cucumber. Its unique color and taste make it a vibrant and versatile ingredient for fresh and cooked dishes.
From Morning Star Ranch…Purple kohlrabi brings versatility to your ranch cooking, as it can be shredded raw for slaws or salads, or cooked—fried, roasted, boiled, or even stuffed. Its leaves are edible too, similar to kale. Pair it with flavors like mint, dill, apples, or hazelnuts for creative dishes. For freshness, store the leaves in the fridge for 1-3 days and the stem for weeks in the crisper drawer.
Purple Kohlrabi is an above-ground vegetable from the cabbage family with a bulbous stem that can appear with or without greens. The name derives from German, combining "cabbage" (kohl) and "turnip" (rabi). Its purple skin contains anthocyanins, antioxidants that boost immune health. It's rare compared to the green variety and offers a crunchy texture and sweet taste, ideal for raw and cooked dishes.
Sunrise Organic Farm
Purple kohlrabi originated in northern Europe and has been cultivated for centuries. The earliest written mention of kohlrabi dates back to 1554, with the vegetable gaining widespread popularity across Europe by the late 16th century. On a larger scale, cultivation began in Ireland during the mid-1700s. It reached the United States by 1806 and is now used worldwide in both fresh and cooked dishes.
From Golden Heart Farm…Kohlrabi: Kohlrabi, nicknamed the "cabbage turnip," is cherished worldwide for its culinary versatility. In Hungary, it's pureed into karalábé leves or stuffed for toltoot karalabe with ingredients like ground meat and millet. German recipes feature it in creamy sauces like nach hausfrauenart, while Indian dishes transform kohlrabi with spices like turmeric, cumin, coriander, and garam masala.