How to Buy, Store, and Cook Kohlrabi, in Season in June

May 31, 2015

Kohlrabi is becoming increasingly mainstream, but not long ago, this bulbous veggie was hard to find anywhere but CSA baskets. Spring and summer varieties of kohlrabi are protected by a thick but flexible layer of purple or pale green skin that is inedible. It is crunchy, juicy, and equally good raw and cooked. Try it sautéed, sliced thinly, or steamed and mashed.

HOW TO BUY
Do not buy kohlrabi bulbs whose skin has been severely damaged. The bulbs should be very hard and heavy, like a baseball. Avoid kohlrabi with soft or squishy pockets.

HOW TO STORE
Store kohlrabi bulbs…