Grow for its crisp, white apple-like flesh with a mildly sweet taste, fresh-eating kohlrabi is harvested when the bulbs reach 2–3" in diameter, as larger bulbs tend to become tough and woody. Prepare by peeling the outer skin prior to eating. Enjoy in salads, as "kohlrabi slaw," for finger-food snacking, and for light cooking. Fresh-eating kohlrabi will store under the proper conditions for 2–3 weeks.
Best-tasting variety holds well in the field without splitting.
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