Per the Los Angeles Times, apart from the foundation, the whole lot of the kohlrabi plant is edible; this consists of essentially the most regularly consumed half — the bulb-like stem, the leaf stalks, and the leaves. California grower Roger Queen cultivates a inexperienced and purple selection but notes their flavors are very related. Some evaluate the freshness and style of the bulb to cabbage hearts (although kohlrabi is milder) and broccoli stems — just a little candy and a bit peppery. “Should you’ve ever met people who find themselves actually into consuming the within of the broccoli stem — there’s this good white crunchy half — it is form of like that,” stated Alessandro Ascherio, farm discipline supervisor, in Eater. “It isn’t bitter. It is gentle and candy,” he defined.
Based on the Sustainable Food Center, 2 to 3-inch bulbs are the best dimension for consumption. They’ve reached maturity however nonetheless have a fragile taste and tender pores and skin that does not must be peeled. The youthful stems could even be considerably juicy; Brad Leone, the take a look at kitchen supervisor for Bon Appétit, likens their crispy juiciness to an apple. Kohlrabi leaves style like different brassica greens, equivalent to kale, savoy cabbage, bok choy, and collards, but aren’t as assertive as bitter mustard greens. When cooked, which is a greater preparation for bigger woody bulbs versus eaten uncooked, kohlrabi turns into tender. It might probably contribute its distinctive but delicate mustardy addition to a stewed or braised dish.
