Purple Kohlrabi

Quantity/Pack: 
Seasonality: Jan - Dec
Origin: CA

Melissa's Purple Kohlrabi is instantly recognizable by its striking violet-purple skin and alien-like protruding stems. The outer skin is firm with a slightly waxy feel. The interior flesh can range in color from white to pale green, and it has a crisp, dense and satisfying crunch reminiscent of jicama. Like broccoli, cabbage, and kale, kohlrabi belongs to the brassica family, and its broad, veined leaves are as edible as the bulb itself.

Less sharp than a radish and less starchy than a turnip, kohlrabi is a versatile ingredient that is delicious raw and cooked. The bulb of Melissa's Purple Kohlrabi has a mild, slightly sweet, and peppery flavor. When raw, the bulb tastes like a cross between fresh broccoli stems and cabbage, while cooked kohlrabi softens to a potato-like texture without the starch. Kohlrabi leaves have a vegetal, earthy taste akin to kale or collard greens.

Purple Kohlrabi gets its vivid color from anthocyanins, the same natural pigments found in red cabbage and blueberries. It is also a good source of vitamin C, dietary fiber, and minerals including potassium, calcium, and magnesium.

Kohlrabi is a flexible ingredient for home cooks. Raw kohlrabi shines sliced into sticks for crudité platters, julienned into slaws, or diced for salads and grain bowls. It is ideal for roasting with fresh herbs, mashing, or dicing into soups and stews. Note: the purple skin can bleed and turn brown when simmered, so peel before cooking for the best color. Pair Melissa's Purple Kohlrabi with mint, dill, coriander, and parsley.

Storage: Remove and store leaves separately, wrapped in damp paper towels, for up to 3 days. Store unwashed bulbs in the crisper drawer for several weeks.

This item is perishable and must ship at least 2^nd Day.

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