Kohlrabi: Difference between revisions
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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, 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. 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). | 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, 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. 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 | 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. | ||
Revision as of 11:54, 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, 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. 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.