Kohlrabi

Kohlrabi can start when your baby is ready for solids, around 6 months, as long as it is cooked until soft. It looks like a root but is a swollen stem that grows above ground. The leaves are edible too. It belongs to the same family as cabbage and broccoli. The name comes from German and means cabbage turnip. Young kohlrabi is crisp like an apple and tastes a bit like broccoli.

It is rich in vitamin C, which supports immunity and helps absorb iron from plant foods. It also provides vitamin B6, potassium and fiber. Pairing it with beans, peas, nuts, seeds, or leafy greens helps the body take up iron.

Cooking

For younger babies, serve it cooked until soft. Try raw kohlrabi only after 9 months, very finely grated, and after 12 months as thin sticks or slices.

As a potato swap

Kohlrabi can stand in for potato in most recipes. If your baby likes potato, swap it in. Its earthy sweetness goes well with nuts, so it is a handy vehicle for introducing allergens like tree nuts.

Leaves and skin

The leaves are edible. Cook them, chop them very fine and mix them into a soft food. The skin is edible but can be tough on a mature bulb. Peel it then.

Among children younger than five, raw and firm fruits and vegetables are a leading cause of choking, because they are tough to chew. Cook kohlrabi until completely soft. Offer raw kohlrabi only very finely grated or thinly cut, once your child can bite and tear. Stay close at meals, within arm's reach.

Kohlrabi allergy is rare, and information is limited. Kohlrabi is in the cruciferous family. In theory, someone allergic to mustard greens or broccoli might react to kohlrabi as well. People with mugwort pollen allergy may get oral allergy syndrome. The usual sign is a short itch, tingle, or burn in the mouth. Cooking can reduce the reaction. Keep the first servings small.