The wax-coated kohlrabi has a pleasant sweet and spicy taste. It has a firm, juicy texture. Young kohlrabi is particularly tender and mild. Kohlrabi is excellent for soups, fillings, stews, and casseroles. When cooked in a little salted water with a bit of fat for 15 to 20 minutes, it pairs well with many meat dishes. Raw, kohlrabi is easily digestible and pairs well with radishes, carrots, nuts, boiled eggs, and a variety of fresh herbs.
The leaves of kohlrabi are even more valuable than the bulb due to their high content of vitamins and minerals. Finely chopped, they can be used as a seasoning for salads, mixed with vegetables, or prepared as soup with the kohlrabi broth. You can store kohlrabi in the vegetable drawer of the refrigerator for 1 to 2 days; it’s advisable to remove the green leaves beforehand.