Unlocking the secret superfood: the untapped potential of kohlrabi leaves

Kohlrabi hides many secrets. Many of us are unaware that not only the thickened stem of kohlrabi, often referred to as the "apple," but also, perhaps more importantly, the leaves of the vegetable are a real treasure trove of valuable nutrients. 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 bin. Especially now, in the season when kohlrabi is most delicious. Discover why it's worth eating kohlrabi leaves and how they can be utilised in the kitchen.

Regular consumption of kohlrabi contributes to the improvement of many health parameters. We may notice better vision, increased resistance to viruses, balanced blood pressure, and even more stable heart activity. All of this thanks to the small green sphere, which provides almost all the vitamins and minerals our body needs to function well.

However, it is worth emphasising that kohlrabi leaves are the most nutritious part of this vegetable. They contain a significant amount of iron, which is essential for people suffering from anaemia. 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, acts as an anti-inflammatory and soothing agent, and also accelerates 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 gently wrap stuffed rolls, sliced and blanched. They 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.