BIO Kohlrabi red

The typical green bulb is often nibbled raw or cooked for delicious vegetable dishes. For a more intense flavor, however, not the green but the purple kohlrabi should be processed - it tastes much stronger.

Both varieties are spicy and have a slightly sweet aroma. The purple color of the kohlrabi is due to the plant pigment anthocyanin, which the purple bulbs contain in higher amounts.

Use

Not only the kohlrabi itself scores with its great ingredients: the leaves also contain good things! There is almost double to triple the amount of vitamins and minerals in it. Washed and finely chopped, the kohlrabi leaves can be sprinkled over salads or added to vegetable soups.

About the producer

Our small organic nursery called Fleischhacker is located in Simmering, a historic vegetable supply district in Vienna. The family business has been in existence for over 100 years and is now being managed by us in the 4th generation.

Sustainability and the conscious use of nature and its resources are very important to us, which is why we have opted for organic farming. On approx. 2 ha we produce seasonal organic vegetables all year round.

Storage recommendation

They should be stored cool and dark. The outer leaves should be removed before storage. Cut heads stay fresh longer if they are wrapped in foil and stored in the vegetable compartment of the refrigerator.