Yes, kohlrabi greens edible is the short answer. You can eat the leaves since they are safe and packed with good stuff for your body. Most gardeners toss them in the compost, but eating kohlrabi leaves gives you two harvests from each plant.
When I first grew kohlrabi, I threw away all the leaves. Now I know better. The leaves taste mild like a cross between kale and collards. They cook down soft without that bitter edge you get from some greens. I grow extra plants just for their tasty leaves now.
These greens give you serious nutrition just like other brassica leaves. You get vitamins A, C, and K in solid amounts. You also get fiber and minerals from every serving. Each plant you grow becomes a source of both the crunchy bulb and these healthy greens. That doubles your value from every row.
Young leaves work great raw in salads. Pick them when they are 4-6 inches long for the most tender bite. Older leaves get tough but cook up well. Remove the thick stems before cooking for a softer texture in your final dish.
The simplest kohlrabi leaf recipes start with a hot pan and some oil. Chop the leaves and saute them with garlic for about 5 minutes until they wilt down. Season with salt and a splash of vinegar. This basic dish works as a side for almost any meal.
I also add kohlrabi greens to soups and stews in the last 10 minutes of cooking. They hold up better than spinach but cook faster than collards. The mild taste blends into broth without taking over. My family does not even notice them mixed into a hearty soup.
Cooking kohlrabi greens opens up even more options. Try them in stir fries, pasta dishes, or egg scrambles. Blanch them and freeze for later use. Blend them into smoothies if you want to hide your greens. The mild flavor makes this an easy add to many dishes.
You can harvest leaves all season or wait until you pick the bulb. Taking a few outer leaves every week keeps the plant healthy and productive. Just leave 4-5 leaves on each plant so it can still make energy. At final harvest, grab every leaf for one big cooking session.
Store fresh kohlrabi greens in a plastic bag in your fridge for up to one week. Wash them right before you cook for best texture. Treat them like any other tender green and they will reward you with an extra harvest you would have thrown away before.
Read the full article: Growing Kohlrabi: Beginner-Friendly Guide
