Leaves
The leaves of kohlrabi plant are much like any other green. You can leave the leaves attached to the bulb and they will use it to extract water and nutrients keeping them crisp. Once cut they tend to wilt if not eaten within a couple of days. To keep them fresher longer, put them into a bag with a dry paper towel to soak up moisture and keep it in the fridge for up to two weeks or when they start to look and smell off.
You can freeze the green leaves for use later in soups, stews, pies, and other cooked dishes. They will be mushy when they thaw but will retain much of the nutrition and flavor.
Bulbs
Cut all the leaves and stems from your kohlrabi bulbs. Thoroughly wash the bulbs exterior to remove dirt and debris. Any leftover bacteria from the garden can quickly reduce the shelf life of your vegetables. Store the bulb in a plastic bag in the fridge. It should last for up to three weeks depending on temperature consistency and how sterile it was going in.
Bulbs can be stored in a root cellar as a fridge alternative. Kohlrabi has a thin skin unlike good storage foods like potatoes or apples. It requires moisture and cold temperatures to store. Once bulbs are trimmed and washed put them into plastic and store in the cellar, or pack them into moist sawdust which can help them last up to three months.
Here is a small checklist for storing Kohlrabi:
- Trimmed and washed
- 90-95% humidity
- Approximately 38°F (3.3°C)
In the Freezer
To freeze kohlrabi it must be blanched. Blanching ceases enzyme activity in the bulb which can lead to deterioration. Peel the skin off of the bulb as if to prepare it to eat. You can leave it as a whole bulb or dice it into 1/2 inch cubes.
Plunge the vegetable into boiling water. For a whole bulb let boil for 3 1/2 minutes. Cubes only need to boil for 1 1/2 minutes. Remove it from the hot water and drain the water off. Store blanched kohlrabi in an airtight container, leaving about 1/2 inch of headspace.
Drying
To dry kohlrabi peel and wash the vegetable and then slice into round chips. You can add seasoning or marinade them before drying to make kohlrabi chips, or simply dry them to rehydrate later and add to dishes. Dry them at an ideal temperature of 120°F (48.8°C), or as low as your oven can go until they are crisp and not floppy. Store in a bag on the shelf.
