native to: Europe
in season here: late summer-winter
Kohlrabi, also known as knol-khol, German Turnip, or turnip cabbage, is yet another brassica and related to cabbage, broccoli, and kale; in fact, it was originally a kind of cabbage bred to grow in a harsher climate. Both its stem and its leaves are edible; the bulbous stem is the part most people are familiar with (although some mistake it for a root), but it's also gaining popularity as a microgreen. The two main varieties are white (actually light green) and purple, referring to the colors of their skin. Kohlrabi does best in cool weather with not so much sun (too much sunlight will make the stem dry and woody); smaller bulbs are generally a better choice, being more tender and possibly not even needing to be peeled.
Kohlrabi is a good source of vitamin C, various B-complex vitamins, a range of phytochemicals, and various minerals such as copper, calcium, potassium (good for blood pressure and bone density), manganese, iron, and phosphorus. The leaves provide extra carotenes and vitamins A and K. The B-complex vitamins are essential for metabolism and the vitamin A is good for the eyes. Kohlrabi is also high in fiber and low in calories, making it a good choice for dieters.
Kohlrabi appears in the 1st century writings of Pliny the Elder as Corinthian turnip, is mentioned by Apicius, and was ordered to be grown in the Holy Roman Empire by Charlemagne in AD 800. It has been slow to catch on in the US (I remember it arriving as a curiosity for home gardens in 1970s Spokane), but Northern India has been enjoying it since the 1600s.
Read more:
label-style nutrition information for raw kohlrabi
label-style nutrition information for cooked kohlrabi
Refinery29
Organicfacts.net
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
