kohlrabi

kohlrabi [Ger. partly from Ital.,=turnip cabbage], plant (Brassica caulorapa, sometimes classified as var. caulorapa of the cabbage species) of the family Cruciferae (mustard family), with an edible, turniplike, swollen stem. It is a cool-weather plant grown more in Europe, where some varieties are used for fodder, than in America. The flavor is more delicate than that of some of the other cabbage plants. Kohlrabi is classified in the division Magnoliophyta, class Magnoliopsida, order Capparales, family Cruciferae.

Form of cabbage (Brassica oleracea, Gongylodes group) of the mustard family, which originated in Europe. Its most distinctive feature is the greatly enlarged, globular to slightly flattened stem that grows just above the soil. Its flesh resembles that of a turnip but is sweeter and milder. Low in calories, kohlrabi is an excellent source of vitamin C, minerals, and dietary bulk. The young tender leaves may be eaten as greens; the thickened stem is served raw or cooked. Though not widely grown commercially, it is popular in some regions.

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Kohlrabi (German Turnip) (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter.However, the actual "Kohlrübe" exists too and corresponds to the rutabaga in English, which the kohlrabi is not to be confused with. Kohlrabi has been created by artificial selection for lateral meristem growth; 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 much over 5 cm in size tend to be woody, as do fall-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality.

Kohlrabi can be eaten raw as well as cooked.

There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as "Superschmeltz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten.

Some varieties are grown as feed for cattle.

Kohlrabi is one of the most commonly eaten vegetable in Kashmir. Locally called Monj, the vegetable is eaten along with the leaves. Every Kashmiri household will have this on their dinner/lunch plate 3 to 4 times a week. In India the vegetable is available in Pune, Delhi, Bangalore, Mumbai, Amritsar, Chandigarh among other cities.

Monj (kohlrabi) is made in many forms. There is a spicy version which the Pandits call "dum monj" while as the non-spicy version is called Monj-haakh.

Alternative Names

• Arabic "الورديّة" (Al-Wardia)
• Ganth-gobi "Up-Bihar"
• Kannada "Navil Kos"
• Marathi "Naval Kol"
• Punjabi/dogri "Kadam"
• Tamil "Nool Kol"
• In Maharashtra (India), Kohlrabi is called "Naval-khaval". People in Maharashtra, usually, do not eat the leaves of Naval Khaval.

See also

• Rutabaga
• List of culinary vegetables

External links

• PROTAbase on Brassica oleracea (kohlrabi)

Kohlrabi and Brussels Sprouts Are European

• Kohlrabi: Plants For a Future database
• Spicy Kohlrabi recipe

References