Unlocking kohlrabi's hidden Benefits: From leaf to root

Kohlrabi hides many secrets. Many of us are not aware that not only the thickened stem of kohlrabi (referred to as the apple) but also, and perhaps above all, the leaves of the vegetable are a real treasure trove of valuable components. They are an excellent source of many vitamins and minerals and can also be the base of a fantastic pesto.

Nutritionists agree that kohlrabi leaves are the most nutrient-rich part of this vegetable. Therefore, it's a shame for such a valuable product to be in the trash. Especially now, in the season when kohlrabi is most delicious. See why it's worth eating kohlrabi leaves and how they can be used in the kitchen.

Regular consumption of kohlrabi improves many health parameters. We may notice better vision, increased virus resistance, balanced blood pressure, and even more regulated heart activity. This is thanks to the small green sphere, which is a source of almost all the vitamins and minerals our body needs to function correctly.

However, it is worth emphasizing that kohlrabi leaves are the most nutritious part of this vegetable. They contain a lot of iron, essential for people suffering from anemia. Kohlrabi leaves also have a significantly higher vitamin C content than the round part. Therefore, they are suitable for people with lowered immunity.

Kohlrabi leaves also contain large amounts of chlorophyll (green pigment), a natural compound with antioxidant properties. Consuming chlorophyll is particularly recommended for people who have liver or gallbladder problems. The compound accelerates the removal of toxins from the body. Chlorophyll also has properties that regulate intestinal peristalsis, act as an anti-inflammatory and soothing agent, and accelerate wound healing.

The best way is raw—in salads and slaw. This way, we retain all the nutrients. You can also blanch the leaves or simmer them gently. However, remember that the cooking process destroys the chlorophyll, causing the leaves to lose their valuable properties.

Kohlrabi leaves can be used to wrap stuffed rolls and sliced and blanched rolls gently. It can "pretend" to be spinach. You can also make fantastic green pesto from them and add them to casseroles or soups. Keep in mind that the taste of the leaves is very delicate.

Pesto made from kohlrabi leaves will steal the show at your family table. Prepare it just like any other pesto. It would help to have kohlrabi leaves, olive oil, grated hard cheese, your favourite nuts or seeds, salt, pepper, garlic, and lemon juice. Blend the ingredients, and the resulting pesto can be served with pasta and chicken or—a bit avant-garde—with eggs and potatoes.