- Artichoke
- Asparagus
- Aubergine
- Avocado
- Beansprouts
- Beetroot
- Broad beans
- Broccoli
- Brussels sprouts
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cavolo Nero
- Celeriac
- Celery
- Chard
- Chicory
- Chillies
- Climbing Beans
- Courgettes
- Cucumber
- Fennel
- Garlic
- Ginger
- Green beans
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mushrooms
- Okra
- Onions
- Pak Choi
- Parsnips
- Peas
- Peppers
- Plantain
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Rocket
- Spinach
- Spring Onions
- Sugar Snap Peas
- Swede
- Sweet potatoes
- Sweetcorn
- Tomatoes
- Turnips
- Wasabi
- Watercress
- Yam
How to cook Kohlrabi
Kohlrabi should be trimmed and then peeled. It’s best eaten raw, so finely slicing on a mandolin (use the guard!) will yield the crunchiest results. Mix with shredded carrots, radishes and red cabbage for a delicious slaw.
WHAT IS KOHLRABI?
Kohlrabi, also known as German turnip, is a member of the brassica family, which also includes kale, cauliflower and cabbage. It’s a unique-looking vegetable that’s a cross between a broccoli stalk and an apple.
WHEN IS KOHLRABI IN SEASON?
Kohlrabi is in season from July to November.
HOW TO STORE KOHLRABI
Keep kohlrabi in the fridge.
What are the health benefits?
Kohlrabi is a great source of vitamin C, which is used by our bodies for lots of different functions, including helping our nervous system to function properly. Kohlrabi is also a source of folate and potassium.
