Kohlrabi : A Complete Guide

Explore the comprehensive guide to kohlrabi, including its history, nutrition, care tips, and culinary uses. Discover why this vegetable deserves a place in your garden and diet.

Kohlrabi, often referred to as the "German turnip," is a versatile and nutrient-packed vegetable. A member of the Brassica family, kohlrabi is closely related to cabbage, broccoli, and cauliflower. Its crisp texture and mildly sweet flavor make it a popular choice in a variety of culinary dishes.

This blog explores everything you need to know about kohlrabi, from its history and characteristics to its nutritional benefits and care tips.

History and Origin

Kohlrabi originated in Northern Europe, where it was cultivated during the 16th century. Its name derives from the German words "kohl" (cabbage) and "rübe" (turnip). This hardy vegetable quickly became a staple in European diets due to its adaptability to different climates and soils.

Appearance and Characteristics

Kohlrabi plants feature a distinctive bulbous stem that sits above the ground, with long, leafy stems sprouting from the top. The bulb can range in color from pale green to deep purple, while the inner flesh is always white. The texture is crisp, similar to an apple, and the flavor is a cross between a turnip and a radish.

Types of Kohlrabi

Type	Description
White Vienna	Light green bulb, tender and mild flavor.
Purple Vienna	Deep purple bulb, slightly firmer texture.
Grand Duke	Hybrid variety known for fast growth.
Kolibri	Vibrant purple with a sweeter taste.
Kossak	Large, hearty variety with excellent storage.

Nutritional Benefits

Kohlrabi is a powerhouse of nutrients, providing a range of vitamins, minerals, and antioxidants. Here’s a detailed breakdown:

Nutrient	Amount per 100g	% Daily Value
Calories	27 kcal	1%
Carbohydrates	6.2 g	2%
Dietary Fiber	3.6 g	14%
Protein	1.7 g	3%
Vitamin C	62 mg	103%
Vitamin B6	0.2 mg	10%
Potassium	350 mg	10%
Magnesium	19 mg	5%
Calcium	24 mg	2%
Iron	0.4 mg	2%

Cultivation and Care Tips

Kohlrabi is easy to grow, making it a favorite among gardeners. Here are some cultivation tips:

Ideal Conditions

• Soil: Well-drained, rich in organic matter, with a pH of 6.0-7.5.
• Temperature: Thrives in cool weather, with an optimal range of 45-75°F.
• Sunlight: Requires full sun but can tolerate partial shade.

Planting

• Timing: Plant seeds in early spring or late summer for a fall harvest.
• Spacing: Space plants 6-8 inches apart in rows 12-18 inches apart.
• Watering: Keep soil consistently moist but not waterlogged.

Care

• Fertilization: Use a balanced fertilizer to encourage growth.
• Pest Management: Protect from cabbage worms and aphids using natural repellents or netting.
• Harvesting: Harvest when bulbs are 2-3 inches in diameter for the best flavor and texture.

Interesting Facts

• Kohlrabi is a staple in Indian cuisine, where it is known as "ganth gobi."
• The leaves are edible and can be used like spinach or kale.
• It’s a common ingredient in German and Eastern European recipes.

FAQs

1. Can you eat kohlrabi raw?

Yes, kohlrabi can be eaten raw. It’s often sliced or julienned for salads and slaws.

2. How do you store kohlrabi?

Store kohlrabi in the refrigerator for up to two weeks. Remove the leaves before storing to extend freshness.

3. What dishes can you make with kohlrabi?

Kohlrabi can be roasted, steamed, stir-fried, or mashed. It’s also delicious in soups and stews.

4. Is kohlrabi low in calories?

Yes, with only 27 calories per 100 grams, kohlrabi is a low-calorie vegetable.

5. Does kohlrabi have medicinal properties?

Kohlrabi is rich in antioxidants and dietary fiber, which support digestion and boost immune health.

Kohlrabi is a versatile and nutritious addition to any diet. Whether you enjoy it raw, cooked, or as part of a creative dish, this vegetable offers both health benefits and culinary delight. Its ease of cultivation makes it a must-have for gardeners and food enthusiasts alike.

Ready to grow your own kohlrabi? Click here to purchase high-quality kohlrabi seeds.