Safe from 6 months. Kohlrabi is exceptionally high in vitamin C (one cup provides over 100% of the daily value), plus potassium, fiber, and B vitamins. It is a cruciferous vegetable related to cabbage but with a milder, sweeter flavor.
Raw kohlrabi is crisp and juicy with a mild, fresh sweetness and a light cabbage-like note, similar to jicama but with more depth. Cooking softens it into a tender, neutral-tasting vegetable that absorbs surrounding flavors easily, much like a mild potato. It pairs naturally with butter, lemon, parsley, mild cheese, carrot, apple, and broth.
Peel and steam or roast until very soft. Cut into thick sticks. Mild, slightly sweet flavor - similar to broccoli stem.
Soft diced pieces as finger food.
Raw thin slices (crunchy, like apple), roasted, in slaws.
Ingredients
Steps
Whole milk is a dairy allergen. If dairy has not yet been introduced, use the potato cooking water instead to thin the mash.
Garden notes
Underrated vegetable. Fast-growing cool-season crop. Leaves and stem are both edible.
Cool-season brassica ready in 45-60 days - fast for a root-like vegetable.
Harvest for baby
Peel the tough outer skin, then steam or roast until very soft. Mild, sweet flavor that babies tend to accept.
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Add Kohlrabi to my garden