We grow our kohlrabi outdoors at our sites in Büttelborn (southern Hesse), in Ohlendorf (Lower Saxony) and in fields in Bornheim (North Rhine-Westphalia). When it’s too cold for outdoor cultivation in Germany, our kohlrabi grows at our Spanish plant in Balsapintada (Murcia).

Despite technological advances, harvesting kohlrabi still requires a great deal of manual work. This is because the whole bulb is pulled out of the soil by hand and then cut off from the root with a knife. The cut must be carefully targeted so as not to damage the underside of the bulbs, otherwise the kohlrabi can rot faster.

When cooking kohlrabi, you should first remove the green part. Then cut a slightly thicker slice at the bottom with a sharp knife to remove the stalk. The peel can be cut away in a circular motion like an apple or a potato. Cut the peeled kohlrabi into cubes or slices as desired.

This versatile bulb can be served raw as a salad or cut into sticks as a snack vegetable. Kohlrabi is also popular as a steamed vegetable accompaniment to meat and fish. But this impressive vegetable can do so much more. For example, it can be used to make a delicious cream soup, vegetable casseroles, stuffed kohlrabi or even kohlrabi fries. There are almost no limits to the imagination and, prepared raw as a snack or cooked, kohlrabi also has many loyal fans among children.

When buying, make sure that the kohlrabi bulb is as intact as possible and that the stems are firm and crisp. Before storing in the fridge, you should cut off the leaves from the bulb and store them separately, otherwise the leaves will draw the moisture out of the bulb. The leaves can only be kept for a few days, whereas the bulb, preferably wrapped in a damp cloth, will keep in the fridge for a good week.