Kohlrabi

Kohlrabi (pronounced /koʊlˈrɑːbi/ in English, from the German Kohl for cabbage and Rabi for turnip) is a biennial vegetable and a low, stout variety of wild cabbage. Its scientific name is Brassica oleracea Gongylodes Group, and it belongs to the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. Despite being called German turnip or turnip cabbage, it is not the same species as turnip or rutabaga, though all three are in the genus Brassica. Both the swollen stem and the leaves can be eaten, either raw or cooked.

The name comes from the German Kohl ("cabbage") and Rübe or Rabi (a Swiss German variant for "turnip"), referencing the turnip-like shape of the stem. The group name Gongylodes (sometimes written gongylodes or gongyloides) comes from the Greek gongýlos (γογγύλος), meaning "round."

History

The first European written record of kohlrabi comes from the botanist Mattioli in 1554, who noted it had recently arrived in Italy. By the end of the 16th century, it had spread to northern Europe and was being grown in Austria, Germany, England, Italy, Spain, Tripoli, and parts of the eastern Mediterranean.

Description

Kohlrabi was developed through artificial selection for lateral meristem growth, resulting in a swollen, nearly spherical stem. Its wild ancestor is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: all come from wild cabbage (Brassica oleracea). The taste and texture are similar to a broccoli stem or cabbage heart, but milder and sweeter, with more flesh relative to skin. Young stems can be as crisp and juicy as an apple, though much less sweet.

Most spring-grown kohlrabi larger than about 5 cm (2 in) in diameter become woody, as do full-grown specimens over roughly 10 cm (4 in), except for the Gigante cultivar, which can grow quite large while remaining good to eat. The plant matures 55–60 days after sowing and can stand in the field for up to 30 days after maturity. A typical kohlrabi weighs about 150 g (5.3 oz).

It grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient troughs. Common varieties include 'White Vienna', 'Purple Vienna', 'Grand Duke', 'Gigante' (also called "Superschmelz"), 'Purple Danube', and 'White Danube'. The purple color is only skin-deep; the edible parts are pale yellow.

The leafy greens are also edible. One variety, called Haakh, grows without a swollen stem, producing only leaves and a thin stem; it is used in popular Kashmiri dishes like Haakh and Monj. In its second year, the plant flowers and produces seeds.

Nutrition

Raw kohlrabi is 91% water, 6% carbohydrates, 2% protein, and negligible fat. In a 100 g (3.5 oz) serving, it provides 27 calories and is a rich source of vitamin C (65% of the Daily Value) and a moderate source of copper and potassium, with no other micronutrients in significant amounts.

Preparation and use

The kohlrabi stem is surrounded by two fibrous layers that do not soften much when cooked, so they are usually peeled away before cooking or serving raw. This often means the stem yields less edible food than its intact appearance suggests. The bulbous stem is most commonly used, typically raw in salads or slaws, with a texture like broccoli stem but a sweeter, less vegetal flavor, and it is crunchier and crisper than raw broccoli stem. The leaves are edible and can be used like collard greens or kale, but they take longer to cook.

In Kashmiri cuisine, kohlrabi is called Mŏnji and is a common cooked vegetable, often prepared with its leaves in a light soup and eaten with rice, alongside collard greens (haakh). In Cyprus, it is sprinkled with salt and lemon and served as an appetizer. In Vietnamese cuisine, it appears in dishes like nem rán, stir-fries, and canh; raw kohlrabi is thinly sliced for nộm or nước chấm. Some varieties are grown as cattle feed.