Kohlrabi, often called the German turnip, is a unique and versatile vegetable belonging to the Brassica family. While its name might sound exotic, kohlrabi is gaining global popularity for its crisp texture, mild flavor, and nutritional benefits.
This article explores the distinct characteristics of kohlrabi including purple, green, and red varieties and offers practical tips for selecting, storing, and cooking with this underrated gem.
What Is Kohlrabi
Kohlrabi (Brassica oleracea var. gongylodes) is a cool season crop grown for its swollen, bulb like stem, which grows above ground. Unlike root vegetables, the edible part of kohlrabi is a modified stem that can be eaten raw or cooked.
Its taste is often described as a blend of broccoli stems and cabbage, with a hint of sweetness.
Varieties of Kohlrabi
1. Green Kohlrabi: The most common type, with pale green skin and white flesh.
2. Purple/Red Kohlrabi: These varieties have vibrant purple or reddish skin but share the same creamy white interior. The color difference is purely cosmetic, though some argue purple kohlrabi has a slightly sweeter flavor.
Nutritional Benefits of Kohlrabi
Kohlrabi is a nutrient dense vegetable packed with.
Vitamin C: Boosts immunity and collagen production.
Fiber: Supports digestive health and satiety.
Potassium: Regulates blood pressure and fluid balance.
Antioxidants: Purple varieties contain anthocyanins, which combat oxidative stress.
How to Select and Store Kohlrabi
Selection: Choose firm bulbs no larger than 2–3 inches in diameter, as larger ones tend to be woody. The leaves (if attached) should be fresh and green.
Storage: Remove leaves and store bulbs in a perforated bag in the refrigerator for up to 2 weeks. Leaves can be used like kale or collards but should be consumed within a few days.
Creative Ways to Use Kohlrabi
1. Raw: Shred or slice it into salads for a crunchy, radish like bite.
2. Roasted: Toss cubed kohlrabi with olive oil and herbs, then roast at 400°F (200°C) until tender.
3. Mashed: Boil and mash kohlrabi with potatoes for a low-carb alternative.
4. Stir Fried: Add sliced kohlrabi to stir-fries for extra texture.
5. Kohlrabi Steaks: Slice bulbs into thick rounds, brush with oil, and grill or pan sear.
Why Grow Kohlrabi in Your Garden
Kohlrabi is easy to grow in both spring and fall seasons. It thrives in well-drained soil and matures quickly (50–60 days). Purple varieties are particularly ornamental, adding visual interest to garden beds.
Conclusion
Kohlrabi whether purple, green, or red is a nutritious, adaptable, and delicious vegetable worthy of inclusion in your kitchen.
From raw snacks to hearty cooked dishes, its versatility makes it an excellent choice for health conscious food lovers and gardeners alike. Give this humble Brassica a try, and discover why it’s a staple in European and Asian cuisines.