Kohlrabi is such a good vegetable to shred or julienne onto a salad or for creating the base of a slaw. A lot of people like kohlrabi best raw as it adds a cool crunch with a taste like the heart of a cabbage head or like broccoli stems. While we tend to think of this vegetable as one to enjoy raw, it can also be steamed, stir-fried, or roasted. It’s a pretty interesting vegetable and the part that is most commonly eaten is the swollen round base of the plant (though the leaves can also be eaten, similar to collards). To prepare, pare the outer skin, which is fibrous and not pleasant to eat.
Kohlrabi is a common vegetable eaten in many parts of China, however, since it is not widely known as a Chinese vegetable and likely originated elsewhere, it does not appear in the book. Photographer Sarah Culver did take a lovely photo of it, don’t you think? She has a real knack for making any vegetable (even somewhat ugly ones!) a work of art. Just wait till you see the photography in The Chinese Kitchen Garden!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.