Kohlrabi

History

The first European written record is by the botanist Mattioli in 1554 who wrote that it had "come lately into Italy". By the end of the 16th century, kohlrabi spread to North Europe and was being grown in Austria, Germany, England, Italy, Spain, Tripoli and parts of the eastern Mediterranean.

Description

Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

Except for the Gigante cultivar, spring-grown kohlrabi that are much over 5 cm (2 in) in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm (4 in) in size; the Gigante cultivar can achieve great size while retaining good eating quality. The plant matures in 55–60 days after sowing and has good standing ability for up to 30 days after maturity. The approximate weight is 150 g (5.3 oz). It grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient troughs.

There are several varieties commonly available, including 'White Vienna', 'Purple Vienna', 'Grand Duke', 'Gigante' (also known as "Superschmelz"), 'Purple Danube', and 'White Danube'. Colouration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Haakh and Monj are popular Kashmiri dishes made using this vegetable. In the second year, the plant will bloom and develop seeds.

Nutrition

Raw kohlrabi is 91% water, 6% carbohydrates, 2% protein, and contains negligible fat (table). In a 100 g (3.5 oz) reference amount, raw kohlrabi supplies 27 calories, and is a rich source (20% or more of the Daily Value, DV) of vitamin C (65% DV) and a moderate source (10–19% DV) of copper and potassium, with no other micronutrients in significant amounts (table).

Preparation and use

Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.

Although all parts of kohlrabi are edible, the bulbous stem is most frequently used, typically raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. It is also more crunchy and crisp than a raw broccoli stem.

Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook.

Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.

In Cyprus, it is popularly sprinkled with salt and lemon and served as an appetizer.

Kohlrabi is a common ingredient in Vietnamese cuisine. It can also be found in the dish nem rán, stir fry and canh. Raw kohlrabi is usually sliced thinly for nộm or nước chấm.

Some varieties are grown as feed for cattle.