Kohlrabi

Kohlrabi, Brassica oleracea var. gongylodes, is a member of the cabbage family grown for its enlarged, bulb-like stem and its edible greens. The plant forms a hollow stem that swells above ground into a round or oblong bulb, with a tuft of leaves on top. The bulb skin is usually pale green or purple, and the flesh is crisp and white. The flavor is mild with a subtle peppery note, reminiscent of broccoli stems or cabbage.

Origin and distribution: Kohlrabi originated in Europe, with references dating back several centuries. It is now grown worldwide in temperate regions and is particularly common in Europe, Asia, and North America. It is used in a variety of cuisines, especially Central European.

Cultivation: Kohlrabi is a cool-season crop that tolerates light frost. It grows best in full sun on fertile, well-drained soil with steady moisture. Seeds can be sown directly or started indoors and then transplanted. Regular harvesting while the bulbs are tender prevents woody cores. The greens can be harvested as baby leaves or left to mature.

Nutrition: Kohlrabi is low in calories and a good source of dietary fiber, vitamin C, and potassium, with smaller amounts of several B vitamins and minerals.

Culinary uses: The bulb can be eaten raw in salads or slaws, sliced or grated, and also cooked by steaming, roasting, or sautéing. The greens are edible and can be sautéed, steamed, or added to soups and stews.

Storage: Refrigerate kohlrabi in the crisper, preferably unwashed, and use within about a week for best texture.