• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • paul wheaton
  • Anne Miller
  • Pearl Sutton
  • Mike Haasl
  • Joylynn Hardesty
  • r ranson
  • James Freyr
  • Burra Maluca
master gardeners:
  • Steve Thorn
  • Greg Martin
  • Ash Jackson
  • thomas rubino
  • Carla Burke

Kohlrabi as greens

Posts: 11
Location: Russell Gulch, CO
fungi books food preservation
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I recently finished reading "Winter Gardening in the Maritime Northwest", a big tease for me living in the snow capped mountains of Colorado. But the author of that book mentioned that kohlrabi can be used for its tops, which she said had a raab-like quality. It makes sense, what with them being related. Have any of you guys used them this way? Do they actually taste similar? I'd be interested to give it a whirl if they do. What else do folks do with it?
Posts: 467
Location: Bothell, WA - USA
cattle forest garden trees earthworks food preservation solar
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I will eat kohlrabi greens, but really I prefer some of the winter kales and those have been a little better producers for me in the winter. Raab is good too, but I have had it bitter with age.

Kale seed stalks from over-wintered plants are hard to beat in the spring!

Posts: 1574
Location: northern California
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
The greens of just about any brassica are edible.....Radishes are the quickest to grow, and are comparable to mustard or turnip greens. I have actually sold cauliflower greens as collards more than once and nobody knew the difference (perhaps due to their being thoroughly cooked, Southern style!).....
Posts: 22
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've steamed or stir-fried most all those cole crop greens in a pinch. I can't remember about eating kohlrabi greens specifically, but probably. I second the other comments. They all have a sort of broccoli stem taste, as does the kohlrabi itself since that's basically what it is. I've attached a picture of the biggest kohlrabi I ever grew, last summer. It was sweet and crisp all the way through and kept for weeks.
[Thumbnail for huge-kohlrabi.jpg]
A "dutch baby" is not a baby. But this tiny ad is baby sized:
Learn Permaculture through a little hard work
    Bookmark Topic Watch Topic
  • New Topic