How to Store Kohlrabi After Harvesting

What You’ll Need

A sharp, clean knife or garden shears for trimming leaves.
A soft brush or dry cloth to remove loose soil.
A perforated produce bag, or a container with a loose-fitting lid, for refrigerator storage.
A refrigerator crisper drawer, or a consistently cool, humid storage space such as a root cellar.
Optional: a thermometer and hygrometer to monitor cellar conditions. Aim for about 32°F and high humidity, roughly 90–95%, without letting the bulbs freeze.

Step-by-Step

Harvest at the right size. Pick kohlrabi while the swollen stem is firm and tender, commonly around 2–3 inches across, though varieties differ. Oversized bulbs can become woody or fibrous and are less pleasant to eat. Harvest before hard freezing weather, and handle each bulb gently to avoid bruises.
Sort the harvest. Set aside bulbs that are split, badly bruised, soft, or showing decay. Use sound but damaged bulbs soon rather than storing them with firm, intact ones. Remove any loose, muddy outer material, but do not scrub or soak the bulbs before storage.
Cut off the leaves. With a clean knife or shears, trim leafy tops close to the bulb, leaving a short stub if convenient. Leaves lose moisture quickly and draw water from the bulb, so leaving them attached can make kohlrabi wilt sooner. Store edible leaves separately and use them promptly; they do not keep as long as the bulbs.
Brush off soil and keep the bulbs dry. Use a dry cloth or soft brush to remove loose dirt. Avoid washing kohlrabi before storage because surface moisture encourages mold and rot. If a bulb is wet from rain or rinsing, let it air-dry completely in a cool, shaded place before packing it.
Choose refrigerator storage for a typical home. Put dry, unwashed bulbs in a perforated produce bag or a container that allows some airflow. Place them in the crisper drawer, where they can stay cool without being exposed to drying refrigerator air. Do not seal damp bulbs in an airtight plastic bag.
Use a cellar only if conditions are steady. For longer keeping, arrange intact bulbs in a ventilated box or crate in a dark place near 32°F with high humidity. Keep them from touching if possible, and do not pack them in wet material. Temperatures that fluctuate or fall below freezing can damage the bulbs; warm, dry conditions cause shriveling.
Keep bulbs separate from ethylene producers when practical. Apples and some other ripe fruits release ethylene, which can speed quality loss in nearby produce. Avoid storing kohlrabi right beside a large quantity of ripe fruit, especially if you want to keep it for an extended period.
Inspect and rotate regularly. Check stored bulbs about once a week. Remove any that become soft, moldy, or foul-smelling, and use the firmest bulbs first. If one bulb is starting to wrinkle but is otherwise sound, use it soon rather than expecting it to recover in storage.
Wash just before use. Rinse the bulb under cool running water when you are ready to prepare it, scrubbing the surface as needed. Trim away the stem base and peel the skin if it is tough, particularly on larger or older bulbs. Refrigerate any cut pieces in a covered container and use them within a few days.

Common Mistakes

Storing the leaves with the bulb: The tops wilt and draw moisture away. Trim them first, but keep them as a separate, short-lived harvest if you plan to eat them.
Washing before storage: Damp surfaces can encourage decay. Brush off dry soil and wash the bulb only before cooking or eating.
Using an airtight bag: Trapped moisture and condensation can lead to mold. Use perforations or a container that is not tightly sealed, and keep produce dry.
Leaving bulbs warm or exposed: Warmth and moving air promote wilting. Put harvested bulbs in cool storage promptly, away from sunlight and heaters.
Expecting every bulb to keep equally well: Variety, maturity, bruising, and storage conditions all affect keeping quality. Very large or damaged bulbs should be used first.
Confusing cool storage with freezing: Kohlrabi needs to stay cold but not frozen. Freezing can damage its texture, especially if you intend to use it fresh.

Tips

Harvest in dry weather when possible, or let wet bulbs dry fully before packing them.
Use small, tender bulbs first for raw dishes; save sound, mature bulbs for cooking or longer storage.
Label a cellar box with the harvest date and variety so you can rotate older bulbs first.
Keep a little space around stored bulbs for airflow, and avoid piling heavy produce on top.
If refrigerator space is limited, store only a few weeks’ worth in the crisper and use the rest promptly or preserve them by freezing after preparation.
For freezing, wash, peel, and cut the bulbs, blanch pieces briefly in boiling water, cool them quickly in ice water, drain thoroughly, then pack and freeze. Freezing softens the texture, so use thawed kohlrabi in cooked dishes rather than expecting it to stay crisp.
Do not rely on a particular storage duration as a guarantee. Refrigerator conditions and harvest quality vary; check the bulbs often and use them while they remain firm and sound.

Troubleshooting

The bulbs are shriveling. They may be losing moisture because storage is too warm, dry, or exposed to airflow. Move sound bulbs to the crisper in a perforated bag or improve cellar humidity without wetting them. Use wrinkled bulbs soon if they remain firm and have no signs of spoilage.

You see condensation or mold. Remove affected bulbs and inspect the rest. Discard bulbs with spreading mold, soft rot, or an unpleasant smell. Let any damp but sound bulbs dry, then repack them with better airflow; clean and dry the storage container before reusing it.

A bulb feels soft or has a bad odor. Discard it rather than tasting it or cutting around extensive decay. Check nearby bulbs and remove any that have also softened or become moldy.

The cellar is too warm, dry, or freezing. Move the bulbs to a refrigerator crisper if possible. If there is no reliably cool, humid space, refrigeration is generally safer than trying to store them in an unstable cellar.

You harvested more than you can refrigerate. Prioritize sound, intact bulbs for cool storage. Use damaged ones first, and freeze the surplus for cooked dishes; do not leave a large harvest in a warm kitchen while deciding what to do.

Frequently Asked Questions

How long does kohlrabi last after harvesting?

In a refrigerator crisper, firm bulbs often keep for a few weeks, while near-freezing, humid cellar conditions can extend storage for longer. Actual keeping time depends on maturity, variety, and how well the harvest was handled, so inspect it regularly.

Should I wash kohlrabi before storing it?

No. Brush off loose soil and store the bulbs dry and unwashed. Rinse them under cool running water just before use.

Can I store kohlrabi with the leaves attached?

It is better to remove the leaves first because they wilt and pull moisture from the bulb. Store the leaves separately in the refrigerator and use them promptly.

Can kohlrabi be stored at room temperature?

Room temperature is suitable only for a short time before use; the bulbs will lose quality faster than in cold storage. For keeping, use a refrigerator or a properly cool, humid cellar.

Can I freeze kohlrabi?

Yes, but freezing softens its texture. Peel and cut it, blanch the pieces briefly, cool them quickly, drain well, and freeze them for later use in cooked dishes.

Is a soft or moldy kohlrabi safe to eat?

Discard bulbs that are moldy, slimy, badly softened, or foul-smelling. A slightly wrinkled but otherwise firm bulb may simply be drying out; use it promptly after checking it carefully.

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