Kohlrabi

Season: May to June and September to October

Description: Kohlrabi is a source of vitamin C, an antioxidant that may reduce your risk of heart disease and certain cancers. Vitamin C protects skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Kohlrabi also provides potassium, magnesium and fiber. Potassium helps maintain healthy blood pressure, magnesium helps build and maintain strong bones, and fiber helps control cholesterol and keeps you regular.

Vitamins: Vitamin C, Potassium, Magnesium, Fiber

Selection: Choose small firm kohlrabi with tender skin and crisp leaves. Large kohlrabi can be tough and strong tasting.

Storing: Once the leaves and stems are removed, kohlrabi can be stored for several weeks in the refrigerator in perforated plastic bags. To extend its storage life, place kohlrabi in sealed plastic containers.

Preparation: Cut off the leaves and stems, then peel the kohlrabi.

Serving: Chop kohlrabi into chunks or sticks to eat raw with dip. You can also add kohlrabi to stews, soups, casseroles or shred in and put it in coleslaw.

Recipes containing Kohlrabi:





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