Market Look-For’s

  • Tops-on means they were cut within the week. Greens should be perky and skin should be tight.
  • No tops, probably means they have been stored for a while. Look for firm skin and no sponginess when squeezed.
  • Watch out for dark spots that could be sign of root maggots that will have burrowed into the flesh


  • Remove tops and store separately (use just like collard greens or kale)
  • Store root in a paper bag in a plastic bag in the fridge or cellar. Plastic keeps moisture in; paper shields light and wicks excess moisture away to prevent mold
  • Should store for weeks on end


  • Purple and green kohlrabi taste the same
  • Prep kohlrabi but cutting off the top and bottom and then peeling the skin from the sides either with a knife or vegetable peeler
  • Eat raw in salads or cook like a potato