What is Kohlrabi?
A unique member of the Brassicaceae family, related to cabbage, broccoli, and cauliflower.
Known for its enlarged, edible stem that grows above ground, resembling a bulb.
Available in green and purple varieties, both with crisp, white flesh.
Taste and Texture
Mild, slightly sweet flavor with a hint of earthiness.
Crisp and juicy texture, similar to a cross between a cucumber and broccoli stem.
Nutritional Benefits
Packed with vitamins and minerals:
Excellent source of vitamin C.
Good source of potassium, fiber, vitamin B6, and manganese.
Contains antioxidants like anthocyanins (especially in purple varieties).
Low in calories and fat.
Growing Kohlrabi
A cool-season crop that thrives in spring and fall.
Relatively easy to grow in gardens.
Harvest when the bulb reaches desired size (usually 2-3 inches in diameter).
Leaves are also edible and can be cooked like other greens.
Culinary Uses
Versatile vegetable that can be eaten raw or cooked.
Popular in salads, slaws, and stir-fries.
Can be roasted, steamed, mashed, or pickled.
The greens can be sautéed or added to soups.
Fun Facts
The name "kohlrabi" comes from the German words "kohl" (cabbage) and "rabi" (turnip).
Kohlrabi is a sustainable crop with a relatively short growing season.
It can be stored in the refrigerator for up to two weeks.
In conclusion, kohlrabi is a nutritious and delicious vegetable that deserves more attention. Its unique taste and versatility make it a great addition to any diet. Give it a try and discover a new favorite!
