Kohlrabi: Difference between revisions
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|title=Kohlrabi: Wiki | |title=Kohlrabi: Cooking Wiki | ||
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|keywords= | |keywords=#kohlrabi #cabbage #broccoli #brusselssprouts #cauliflower #kale #collardgreens #vegetables | ||
|description=Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage that will grow almost anywhere | |hashtagrev=12032020 | ||
|description=Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage that will grow almost anywhere | |||
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[[Image:Kohlrabi.jpg|300px|thumb|right|Trimmed kohlrabi at market]] | [[Image:Kohlrabi.jpg|300px|thumb|right|Trimmed kohlrabi at market]] | ||
Kohlrabi (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 | Kohlrabi (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 shape. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. 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, | 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 kohlrabi grown in the Autumn, 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, usually grated as well as cooked. | Kohlrabi can be eaten raw, usually grated as well as cooked. | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
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Latest revision as of 15:16, 13 April 2015
Kohlrabi (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 shape. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. 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 kohlrabi grown in the Autumn, 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, usually grated as well as cooked.
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#kohlrabi #cabbage #broccoli #brusselssprouts #cauliflower #kale #collardgreens #vegetables