Kohlrabi is available from May to August.
Storage and Handling
Store in the refrigerator. Handle all fresh produce with care and wash before eating.
Kohlrabi is native to Europe.
- Kohlrabi is a stout, round "tuber" like vegetable from the brassica family, which also includes cabbage, broccoli, cauliflower, kale and Brussels sprouts
- Kohlrabi can be green or purple with white flesh. It can be eaten raw or cooked
- Kohlrabi has a similar taste and texture to that of a broccoli stem or cabbage, but is milder and sweeter
- Planting time varies with region/climate, it can be sown year-round with exception of the coldest winter months
- Kohlrabi can be grown in most areas as it withstands frosts
- The plant likes well drained soil and average sunshine to grow well
Kohlrabi is a good source of vitamin C and a source of dietary fibre.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.