Ingredient Focus: Kohlrabi

Crunch with a cool heart — pale, peppery, and quietly electric.

Pantry Zone

Fresh produce — store in the fridge, unwashed, in a breathable bag. Keep the leaves attached if possible; they help the bulb stay crisp. Use within a week for best texture. Leaves can be cooked like kale or beet greens.

In Season (UK)

June to October (sometimes available in spring from polytunnels)

What Kohlrabi Brings to the Table

Kohlrabi is one of those quietly eccentric vegetables — part of the brassica family, but behaving more like a juicy root. Beneath its slightly alien skin lies a crisp, sweet, almost apple-like flesh with a mild peppery bite. It’s refreshing raw and mellow when cooked, and it loves to carry bright dressings or gentle spices.

It’s a great intro to seasonal veg for those who like texture — somewhere between a radish and a broccoli stem, with a tender crunch all its own.

How To Use

• Peel and slice thinly for slaws or salads — perfect with lemon or tahini
• Grate into fritters or veggie patties for moisture and texture
• Roast in chunks with olive oil and cumin until golden and soft
• Steam or sauté with garlic and herbs as a simple side
• Slice into matchsticks for dipping or pickling

Flavour Pairings

Lemon — Dill — Caraway — Tahini — Apple — Mustard — Parsley

Waste Less

The leaves are edible too — chop and sauté like spinach or kale. Slightly soft bulbs can be roasted or blended into soup. Leftover slices? Pickle them with vinegar, sugar, and spice for a quick fridge ferment.

Cook It Like You Mean It

Kohlrabi shines when it’s cut with care — peel thickly to remove the tough skin, then slice boldly. If raw, season well and dress early. If cooked, go high heat or gentle steam — not somewhere in between. It loves contrast: sharp citrus, creamy dressings, a crack of salt.

What next?

• Find Recipes with Kohlrabi
• Or wander the shelves of the Golden Ingredient Index for more ideas.
• If you like learning ingredients this way, get my weekly kitchen letter.