Harvesting kohlrabi –

Harvest kohlrabi when the swollen part of the stem (bulb) is 2-3 inches in diameter
Mid-late June – early July

To harvest leaves, cut the leaf stems 1 inch away from the bulb
To harvest the bulb, remove all leaf stems and leaves. Find where the stem narrows near the soil level and cut it a couple inches away from the bulb.
Use the remaining bulb as you would turnips.

Storing kohlrabi –

Fresh Storage: This vegetable is best when used fresh. Keep in an airtight bag in the fridge for 1-2 months.

Cooking with kohlrabi –

Roasted Kohlrabi: Cube, toss with olive oil, salt, roast until tender and caramelized.
Kohlrabi Slaw: Shred kohlrabi with carrots and cabbage, toss in tangy dressing, add herbs.
Kohlrabi Fries: Cut into sticks, season, bake or air fry until crispy.
Kohlrabi Stir-Fry: Slice, stir-fry with bell peppers, carrots, snap peas, soy sauce, ginger, garlic.
Kohlrabi Salad: Slice rounds, mix with greens, tomatoes, cucumbers, dressing for a refreshing salad.