Kohlrabi

Kohlrabi is a cool-season vegetable in the cabbage family, botanically classified as Brassica oleracea var.

Kohlrabi is a cool-season vegetable in the cabbage family, botanically classified as Brassica oleracea var. gongylodes. Its swollen stem forms a bulb-like globe above ground, and both the stem and leaves are edible. It is also known as German turnip or turnip cabbage.

Botany and classification

Kohlrabi is a cultivated variety of wild cabbage, belonging to the species Brassica oleracea. It is classified as the Gongylodes group. It is not a true root vegetable; the edible part is a swollen stem. Kohlrabi is closely related to other Brassica vegetables such as cabbage, broccoli, cauliflower, kale, and Brussels sprouts.

Appearance and edible parts

The kohlrabi plant develops a round, bulb-like stem above ground, with leafy stalks emerging from the top. The swollen stem, which grows just above the soil, is the edible part, along with the leaves. The skin may be green, purple, or white, while the flesh inside is pale.

Uses and preparation

Kohlrabi is commonly eaten raw or cooked. It is used in salads, slaws, soups, and stir-fries. The flavour is mild and sweet, often compared to cabbage, broccoli, turnip, or cucumber, depending on preparation.

Nutrition

Kohlrabi is a good source of vitamin C, fibre, and potassium. It also contains other minerals and phytochemicals typical of cruciferous vegetables.