Kohlrabi, also known as the German turnip or turnip cabbage, is a fascinating and often underappreciated vegetable. Its unusual appearance – a bulbous stem with leafy greens sprouting from its sides – can leave some wondering: Just what exactly is edible on this peculiar plant? The answer, happily, is a resounding yes! Almost all parts of kohlrabi are edible, but with caveats regarding texture, flavor, and preparation. Let’s delve into the details.
The Edible Bulb: Kohlrabi’s Heart
The most commonly consumed part of the kohlrabi is its bulb. This swollen stem, technically a modified stem, offers a mild, slightly sweet flavor reminiscent of a cross between a turnip and a cabbage. The texture is crisp and refreshing, particularly when the bulb is young and small.
Choosing the Right Bulb
Size matters when it comes to kohlrabi bulbs. Smaller bulbs, around 2-3 inches in diameter, tend to be the most tender and flavorful. As the bulb grows larger, it can become woody and tough, requiring more extensive peeling and cooking to be palatable. Look for bulbs that are firm and free from blemishes or cracks.
Preparing the Bulb
Before enjoying the kohlrabi bulb, you’ll need to prepare it. Start by removing the leaves and stems. These can be saved for later use (more on that below). Next, peel the bulb using a sharp knife or vegetable peeler. The outer layer can be quite thick and tough, especially on larger bulbs. Be sure to remove all of the fibrous skin to reveal the tender flesh underneath.
Culinary Uses for the Bulb
The kohlrabi bulb is incredibly versatile in the kitchen. It can be eaten raw, adding a delightful crunch to salads and slaws. It can also be cooked in a variety of ways: steamed, boiled, roasted, stir-fried, or even grilled. Its mild flavor makes it a great addition to soups, stews, and gratins. Try it thinly sliced in a stir-fry for a subtle, cabbage-like flavor. Pureed kohlrabi makes a creamy and delicious alternative to mashed potatoes. Experiment with different herbs and spices to complement its delicate taste.
Kohlrabi Greens: A Nutritional Powerhouse
Don’t discard those leafy greens! Kohlrabi leaves are not only edible but also highly nutritious, packed with vitamins, minerals, and antioxidants. They have a slightly stronger, more peppery flavor than the bulb, similar to collard greens or kale.
Selecting and Storing the Greens
Choose kohlrabi greens that are vibrant green and crisp. Avoid leaves that are wilted, yellowed, or have signs of damage. Freshly harvested greens will have the best flavor and texture. To store them, wrap them loosely in a damp paper towel and place them in a plastic bag in the refrigerator. They should last for several days.
Preparing the Greens
Before cooking, wash the kohlrabi greens thoroughly to remove any dirt or grit. You may need to trim off any tough stems or veins. Larger leaves can be chopped into smaller pieces for easier cooking.
Cooking Methods for Kohlrabi Greens
Kohlrabi greens can be cooked in many of the same ways as other leafy greens. They can be steamed, boiled, sautéed, or stir-fried. Sautéing with garlic and olive oil is a simple and delicious way to prepare them. They can also be added to soups, stews, and frittatas. For a more tender texture, cook them until they are slightly wilted.
Nutritional Benefits of Kohlrabi Greens
Kohlrabi greens are a nutritional powerhouse. They are an excellent source of vitamins A, C, and K, as well as minerals like calcium, potassium, and iron. They are also rich in fiber, which promotes digestive health. Adding kohlrabi greens to your diet can boost your overall health and well-being.
The Stems: Often Overlooked, But Delicious
The stems that connect the leaves to the bulb are also edible. They have a similar flavor to the bulb, but can be a bit tougher, especially on older kohlrabi plants.
Preparing the Stems
To prepare the stems, wash them thoroughly and trim off any tough ends. You may also want to peel them if they are particularly thick.
Cooking with Kohlrabi Stems
Kohlrabi stems can be cooked in the same ways as the bulb: steamed, boiled, roasted, or stir-fried. They are a great addition to soups and stews, adding a subtle sweetness and crunch. Chopping them into small pieces will help them cook more evenly.
Raw vs. Cooked: Flavor and Texture Differences
Kohlrabi can be enjoyed both raw and cooked, each offering a unique culinary experience. Raw kohlrabi has a crisp, refreshing texture and a slightly sweet, peppery flavor. Cooking kohlrabi softens its texture and mellows its flavor, bringing out its sweetness.
Raw Kohlrabi
When eating kohlrabi raw, it’s best to choose young, small bulbs for the most tender texture. It can be thinly sliced or shredded and added to salads, slaws, or crudités platters. It pairs well with creamy dressings, citrus vinaigrettes, and other vegetables like carrots, cucumbers, and radishes.
Cooked Kohlrabi
Cooking kohlrabi softens its texture and brings out its natural sweetness. It can be steamed, boiled, roasted, stir-fried, or grilled. Each cooking method will impart a slightly different flavor and texture. Roasted kohlrabi develops a caramelized sweetness, while steamed kohlrabi retains its moisture and delicate flavor.
Potential Issues and Considerations
While kohlrabi is generally safe to eat, there are a few potential issues and considerations to keep in mind.
Goitrogenic Compounds
Kohlrabi, like other cruciferous vegetables, contains goitrogenic compounds, which can interfere with thyroid function in some individuals. However, cooking kohlrabi deactivates these compounds. People with thyroid conditions should consult with their doctor or a registered dietitian before consuming large amounts of raw kohlrabi.
Digestive Issues
Some people may experience digestive issues, such as bloating or gas, after eating kohlrabi, especially if they are not used to eating cruciferous vegetables. Start with small portions and gradually increase your intake to allow your digestive system to adjust.
Pesticide Residue
As with any vegetable, it’s important to wash kohlrabi thoroughly to remove any dirt or pesticide residue. Consider buying organic kohlrabi to minimize your exposure to pesticides.
Incorporating Kohlrabi into Your Diet
Kohlrabi is a versatile and nutritious vegetable that can be easily incorporated into your diet. Here are some ideas:
- Add shredded raw kohlrabi to salads and slaws.
- Steam or boil kohlrabi and serve it as a side dish.
- Roast kohlrabi with other vegetables like carrots, potatoes, and onions.
- Stir-fry kohlrabi with garlic, ginger, and soy sauce.
- Add chopped kohlrabi to soups and stews.
- Make a creamy kohlrabi puree.
- Use kohlrabi leaves in salads or sautéed dishes.
Conclusion: Embrace the Entire Kohlrabi
So, to answer the question: Are all parts of kohlrabi edible? The answer is a resounding yes! From the bulb to the leaves and stems, almost every part of this unique vegetable can be enjoyed. By understanding how to select, prepare, and cook each part, you can unlock the full culinary potential of kohlrabi and add a nutritious and delicious addition to your diet. Don’t be intimidated by its unusual appearance; embrace the entire kohlrabi and discover its many culinary possibilities. Experiment with different recipes and cooking methods to find your favorite way to enjoy this versatile vegetable. You might just find that kohlrabi becomes a new staple in your kitchen.
Is the kohlrabi bulb the only edible part of the plant?
No, the kohlrabi bulb is not the only edible part of the plant. While it is the most commonly consumed portion, both the leaves and stems are also perfectly safe and nutritious to eat. In fact, they offer a different flavor profile and can be used in various culinary applications.
The leaves taste similar to collard greens or kale, and the stems are reminiscent of broccoli stems but with a slightly milder flavor. Don’t discard these often-overlooked parts; they can be added to salads, stir-fries, soups, or used as a leafy green in place of others.
Are there any parts of kohlrabi that I should avoid eating?
Generally, all parts of a kohlrabi plant are edible. However, you should avoid eating any parts that show signs of spoilage, such as mold, discoloration, or a foul odor. Also, extremely large kohlrabi bulbs may develop a tough, woody texture that can be less palatable.
In such cases, the outer layers of the bulb might need to be peeled away to reveal the more tender flesh underneath. While technically safe to eat, these woody portions are often better composted rather than consumed, ensuring a more enjoyable culinary experience.
How do the leaves of kohlrabi taste, and how should I prepare them?
Kohlrabi leaves have a flavor that is often described as similar to kale or collard greens, with a slightly peppery or mustard-like undertone. The taste can vary depending on the age of the leaves; younger leaves tend to be milder, while older leaves can be a bit more assertive in flavor.
To prepare kohlrabi leaves, wash them thoroughly to remove any dirt or debris. They can be eaten raw in salads when young and tender. For older leaves, it’s best to sauté, steam, or boil them until tender. They are also a great addition to soups, stews, and stir-fries.
What are some ways to use kohlrabi stems in cooking?
Kohlrabi stems have a taste and texture somewhat similar to broccoli stems, though generally milder. This versatility makes them a good substitute for other vegetables in many recipes, offering a unique flavor and nutritional boost.
You can chop or slice the stems and add them to stir-fries, soups, or stews. They can also be steamed, roasted, or boiled until tender. Some people also enjoy pickling kohlrabi stems for a tangy and crunchy treat.
Does the size of the kohlrabi affect its edibility or flavor?
Yes, the size of the kohlrabi bulb can affect its flavor and texture. Smaller kohlrabi bulbs (around the size of a tennis ball or smaller) tend to be the most tender and have the mildest, sweetest flavor. Larger bulbs can sometimes become tough and woody.
While larger kohlrabi bulbs are still edible, you may need to peel away the outer layers to get to the more tender flesh underneath. If you are growing kohlrabi in your garden, it is best to harvest the bulbs when they are still relatively small for the best flavor and texture.
How should I store kohlrabi to keep it fresh for longer?
To maximize the freshness of kohlrabi, it is best to store the bulb and leaves separately. Cut off the leaves, leaving about an inch of stem attached to the bulb. Store the leaves in a plastic bag in the refrigerator’s crisper drawer.
The kohlrabi bulb itself can also be stored in a plastic bag in the crisper drawer. This will help to prevent it from drying out. Stored properly, kohlrabi can last for several weeks in the refrigerator.
Are there any nutritional benefits to eating the entire kohlrabi plant?
Yes, eating the entire kohlrabi plant offers a wider range of nutritional benefits. The bulb is a good source of vitamin C, potassium, and fiber. The leaves are particularly rich in vitamins A and K, as well as other essential nutrients and antioxidants.
By consuming both the bulb and the leaves, you are getting a more complete nutritional profile from the kohlrabi plant. This can contribute to better overall health and well-being, providing a broader spectrum of vitamins, minerals, and dietary fiber.