Fresh consumption of kohlrabi relies on the use of its succulent stem tuber, which features a crisp texture and a mild, sweet flavor.
In the reference
51
varieties
crop Kohlrabi,
where this is mentioned in the description.
Young stem tubers with a diameter of 5–8 cm are most suitable for fresh consumption. If this size is exceeded, the flesh begins to coarsen, becoming fibrous and woody, which reduces the culinary appeal of the product. Before consumption, the stem tuber should be peeled to remove the skin and the adjacent tough layer of fibers.
Unlike other brassica crops, kohlrabi lacks pronounced bitterness or pungency, making it an excellent base for fresh salads. A high concentration of vitamin C and the easy digestibility of its fiber make varieties intended for the fresh market highly dependent on rapid maturation and resistance of the flesh to lignification.
General information about the subject — on the page
Fresh market use.
Varieties of Kohlrabi mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.