The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
In the Netherlands, kohlrabi is in season May to October, at its best in June and July. November is outside the Dutch season for kohlrabi.
Kohlrabi is picked from May to October in the Netherlands.
Small bulbs, under a tennis ball, with fresh leaves attached.
Vitamin C in good amounts, potassium and fibre. The leaves add beta-carotene and vitamin K. About 91 percent water with potassium: hydrating and crunchy.
To get the most: Raw kohlrabi keeps the vitamin C; it is good in matchsticks. Cook the leaves like kale.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Peel thickly and eat raw in matchsticks, or roast in wedges.
The leaves cook like kale or chard. Only the thick skin is peeled away.
14 producers in The Field Guide sell kohlrabi, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 164 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
guideWhy choose local and seasonal food?Food picked ripe in its own season carries more vitamins, travels days instead of weeks and keeps good farms in business. Twelve reasons, with the evidence.Read the guide →
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