Does Purple Kohlrabi Taste Different Than Green Kohlrabi?

December 23, 2025 •

3 min read

Purple kohlrabi owes its vibrant skin color to anthocyanins, powerful antioxidants that are not present in its green relative. This striking visual contrast often leads to questions about a difference in flavor, but the answer for most palates is quite surprising: inside, the taste is nearly identical.

Quick Summary

Purple and green kohlrabi share a similar, mildly sweet, and peppery flavor akin to a broccoli stem. The main differences are purely external, relating to skin color from anthocyanins, and slightly tougher skin on some purple varieties. This affects appearance more than taste.

Key Points

Flavor is Nearly Identical: Once the skin is peeled, the pale flesh of purple kohlrabi tastes just like its green counterpart.
Color Comes from Antioxidants: The deep purple hue is from anthocyanin pigments, which are also potent antioxidants.
Skin Can Change Color When Cooked: The purple skin will turn a less appealing brown when heated, so it's typically peeled for cooking.
Internal Flesh is the Same: Regardless of the exterior color, the inside of both varieties is a pale white-yellow.
Versatile for Cooking: Both types can be eaten raw in salads for crunch or cooked by roasting, sautéing, or steaming.
Leaves Are Edible and Nutritious: Don't discard the leaves; they can be cooked like other greens and are rich in vitamins.

The Kohlrabi Flavor Profile

Before comparing the two varieties, it is helpful to understand the basic flavor of kohlrabi. This unique-looking member of the cabbage family has a mild, subtly sweet, and slightly peppery taste. It is often described as a cross between a broccoli stem and a turnip. When eaten raw, it offers a juicy, crisp texture similar to an apple or radish, making it a popular choice for slaws and salads. Cooking the vegetable mellows its flavors, bringing out more of its natural sweetness and giving it a softer texture. The kohlrabi's leaves are also edible and can be cooked like spinach or other hardy greens.

What Gives Purple Kohlrabi Its Color?

The purple skin of this kohlrabi variety is due to a high concentration of anthocyanins, the same water-soluble pigments found in blueberries and red cabbage. These compounds are not only responsible for the deep violet hue but also act as potent antioxidants. The key detail for taste, however, is that this pigmentation is only skin-deep. Once peeled, the interior flesh of a purple kohlrabi is the same pale yellow-white as its green counterpart. This is a major reason why their internal flavor profiles are so similar.

Taste Comparison: Purple vs. Green Kohlrabi

While there is a minimal difference in taste for most palates, some connoisseurs and older growing guides suggest a subtle variation. For example, some sources mention that the purple variety may be slightly sweeter, though this is often more dependent on the age of the vegetable at harvest than on the color itself. Smaller, younger kohlrabi, regardless of color, tend to be more tender and flavorful, while larger, older bulbs can become woody and lose some sweetness.


Feature	Purple Kohlrabi	Green Kohlrabi
Taste	Identical or slightly sweeter, especially when young.	Mildly sweet, peppery, like broccoli stems.
Texture	Same crisp, juicy interior. Skin may be slightly tougher.	Same crisp, juicy interior. Skin is generally thinner.
Color	Deep violet to lavender exterior skin. White-yellow flesh inside.	Pale greenish-white exterior skin. White-yellow flesh inside.
Cooking Impact	Purple skin will turn brown, so peeling is recommended.	Maintains color, can be left unpeeled if young and tender.
Nutritional Edge	Higher in anthocyanin antioxidants.	Rich in Vitamin C, fiber, potassium.

Cooking with Both Varieties

The versatility of kohlrabi means it can be prepared in a variety of ways. Here are some popular options for both green and purple varieties:

Raw Slices: Thinly slice or julienne the peeled bulb for a crunchy addition to salads. This is a great way to showcase the color of the purple leaves, if present.
Slaw: Grate or shred the kohlrabi and toss with a vinaigrette or creamy dressing for a refreshing alternative to traditional cabbage slaw.
Roasted: Cubed kohlrabi can be roasted with olive oil, salt, and pepper until tender and caramelized, bringing out its sweetness.
Sautéed: For a quick side dish, sauté diced kohlrabi with garlic and herbs.
Soups and Stews: Add chunks of kohlrabi to soups and stews. It holds its shape well and absorbs the flavors of the broth.

When cooking purple kohlrabi, remember to peel it thoroughly if you want to avoid the brown discoloration that occurs from heating the anthocyanin pigments. Both varieties are excellent in these applications. For more recipe ideas, including a tasty apple and kohlrabi salad, check out Healthline's guide: What Is Kohlrabi? Nutrition, Benefits, and Uses.

A Quick Note on the Leaves

It's important to remember that all parts of the kohlrabi plant are edible. The leaves, often discarded, are a nutrient-dense bonus. They taste and can be cooked similarly to other greens like spinach or kale. They are particularly high in vitamins A, C, and K. If you have a purple variety with fresh, vibrant leaves, sautéing them is a great way to add both flavor and color to a dish.

Conclusion: The Answer is Skin-Deep

So, does purple kohlrabi taste different? Ultimately, for the average palate, the difference in flavor is negligible once the vegetable is peeled. The subtle sweetness that some associate with purple varieties is often more a factor of a vegetable's maturity and growing conditions. The true distinction lies in the color of the skin, with purple kohlrabi offering the added benefit of antioxidant-rich anthocyanins. Both varieties offer the same crisp texture and versatile, mild flavor profile that makes kohlrabi a beloved and healthy addition to any meal. Whether you choose green or purple, you're getting a nutritious and delicious vegetable that can be enjoyed raw or cooked.

Frequently Asked Questions

The primary difference is the skin color, which comes from anthocyanins in the purple variety. The flavor and internal flesh color are virtually identical once the vegetable is peeled.

Some sources suggest purple kohlrabi might have a slightly sweeter taste, but this is a subtle difference often influenced more by the vegetable's maturity. Smaller, younger kohlrabi of either color are generally sweeter.

It is generally recommended to peel kohlrabi, especially larger or older bulbs, as the skin can be tough and fibrous. For raw consumption of very young kohlrabi, peeling may be optional.

Kohlrabi tastes like a mild, slightly sweet, and peppery cross between a broccoli stem and a turnip. It has a crisp texture when raw.

You can, but the anthocyanins in the skin will turn an unappealing brown color when cooked. For better aesthetics, it is recommended to peel the purple variety before cooking.

While both are highly nutritious, purple kohlrabi has a nutritional edge due to its higher anthocyanin content, which offers antioxidant benefits. Both are excellent sources of Vitamin C and fiber.

The leaves of both purple and green kohlrabi are edible. They can be cooked like spinach or other greens and are also very nutritious.