Knol Khol (Green kohlrabi) is medium to large in size with a round, bulbous stem and long leafy greens growing directly from the stem. The swollen stem’s skin is pale green, firm, and smooth, covered by two layers of rosette-shaped, dark green leaves. Underneath the skin, the flesh is bright white, aqueous, dense, and crisp with a faint, cabbage-like scent. Green kohlrabi is juicy and crunchy with a mild, peppery, and sweet flavor reminiscent of broccoli, cabbage, and cucumber.

Health Benefits

Knol Khol 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.

Usage

Knol Khol 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. In addition to steaming and boiling, they can be baked, like home fries, braised and roasted, or stuffed with other vegetables and meat. Knol Khol pairs well with mint, dill, eggplant, bok choy, mushrooms, carrots, potatoes, apples, avocado, pomegranate seeds, lentils, and hazelnuts.

Storage

They will keep for several weeks when loosely stored in the crisper drawer of the refrigerator.