Organic Kohlrabi

From the German, “Kohl” for cabbage and “Rabi” for turnip, Kohlrabi belongs to the Brassica family. Descendant of the wild cabbage, its seasonality goes from June to August in Europe and comes in white, purple or pale green depending on the variety.

Raw, Kohlrabi is crispy like a radish and makes a perfect nutrient intake in your dishes. Cooked, it loses its peppery taste and gets milder. If skin feels particularly thick, you can peel it, then trim off the leaves and stems and chop the bulb into bite-sized pieces.