Kohlrabi

Kohlrabi

Kohlrabi has a delicate turnip-like flavor and can be cooked in the same ways as turnips.

Kohlrabi

Kohlrabi is a vegetable that belongs to the Brassica family, which includes cabbage, broccoli, and kale. It is characterized by its unique bulbous shape and crisp texture. In this article, we will explore the characteristics, cultivation, culinary uses, and nutritional benefits of kohlrabi.

Characteristics

Kohlrabi, scientifically known as Brassica oleracea var. gongylodes, is derived from the German word meaning "cabbage turnip." It is believed to have originated in Europe and is now grown in various parts of the world. The vegetable consists of a swollen stem that resembles a turnip, with leaves growing from the top. The skin of kohlrabi can be green, white, or purple, while the flesh is typically pale yellow or white.

The taste of kohlrabi is often described as mild and slightly sweet, with a hint of peppery flavor. Its texture is crisp and crunchy, similar to that of an apple or jicama. Both the bulb and the leaves of kohlrabi are edible, and they offer distinct culinary possibilities.

Cultivation

Kohlrabi is a cool-season crop that thrives in moderate climates. It prefers well-drained soil and requires full sun to grow properly. The vegetable is typically grown from seeds, which can be sown directly into the ground or started indoors and transplanted later. It takes approximately 60 to 70 days for kohlrabi to reach maturity.

During the cultivation process, it is important to provide adequate water and ensure proper spacing between plants to allow for bulb development. Kohlrabi can be harvested when the bulbs reach a diameter of 2 to 3 inches, although some varieties may grow larger. The leaves can also be harvested and used as a leafy green vegetable.

Culinary Uses

Kohlrabi is a versatile vegetable that can be enjoyed in various culinary preparations. The bulb can be eaten raw or cooked, and its mild flavor makes it a great addition to salads, slaws, or crudites. It can be sliced, grated, or julienned to add a refreshing crunch to dishes.

When cooked, kohlrabi can be steamed, boiled, roasted, or stir-fried. It can be used as a substitute for potatoes in soups and stews or added to stir-fries and sautés. The leaves of kohlrabi are also edible and can be cooked like other leafy greens such as spinach or kale.

Nutritional Benefits

Kohlrabi is a nutritious vegetable that offers several health benefits. It is low in calories and rich in fiber, making it a great choice for weight management and digestive health. It is also a good source of vitamins C and B6, as well as minerals like potassium and copper.

The high vitamin C content in kohlrabi supports immune function and collagen production, while vitamin B6 plays a role in brain development and function. Additionally, the presence of potassium helps maintain healthy blood pressure levels, and copper contributes to the production of red blood cells.

Interesting facts about Kohlrabi

• Are you aware that kohlrabi looks like a turnip?

• Are you aware that the name kohlrabi is a German word meaning cabbage-turnip?

• Are you aware that the bulb of the kohlrabi can be pale green or purple? (The purple variety has a little stronger flavor.)

• Are you aware that kohlrabi has leaves at the top of the bulb?

Kohlrabi dish

• Are you aware that the kohlrabi leaves can be cooked like collard greens?

• Are you aware that the flesh of kohlrabi is white?

• Are you aware that kohlrabi tastes like a mixture of cucumber and mild broccoli?

• Are you aware that kohlrabi is rich in Vitamin C? (A half of a medium kohlrabi contains 90% of your recommended daily value. Vitamin C is needed by the body to form collagen in bones, cartilage, muscle, and blood vessels, and aids in the absorption of iron.)

• Are you aware that kohlrabi can be eaten raw? (Eat raw with dip or add to salads.)

Georgian Kohlrabi

• Are you aware that you can cook kohlrabi? (It has a mild flavor when cooked and is delicious with various herbs and spices.)

• Are you aware that if boiling or steaming kohlrabi you should cook it whole with the skin? (Peel it after cooking, the skin comes off easily. This procedure will also retain the nutrients and flavor.)

• Are you aware that there are baby kohlrabis? (These are sweet and crispy.)

Nutritional information on Kohlrabi

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs