Feb. 06, 2013 - Issue #903: Moment by moment
Six things about kohlrabi
Kohlrabi, which originated in northwest Europe, is a perennial vegetable that's also known as a German turnip.
Darwin would be proud
The cultivar was created by artificial selection to achieve a nearly spherical shape. It falls into the same species as wild cabbage and its origin is similar to broccoli, cauliflower, kale collard greens and Brussels sprouts.
Kohlrabi can be eaten raw or cooked and the taste resembles that of a broccoli stem or cabbage heart. The leaves can be eaten as well and resemble spinach.
Choose your favourite
Kohlrabi comes in two varieties: purple or white. The white variety is actually a pale shade of green.
Popular across the pond
The bulbous vegetable is a popular staple in Germany, Austria, Russia, Italy and Hungary. It has also made its way into Asian cuisine, particularly in northern China, as well as India and Nepal.
Grows its own way
Even though kohlrabi is a root vegetable, the bulb grows above ground. The veggie is harvested while it is relatively young, as its flesh becomes woody as it ages. V vueweekly.com comments: powered by Disqus
Vue respects your privacy. We will not forward your personal information to any other organization except as required by law, and will use your e-mail address only to respond to your comments. We reserve the right to edit and remove comments for length, clarity and/or if they are illegal or inappropriate. Your email address is never shown to visitors to vueweekly.com. Read the whole policy at: http://vueweekly.com/privacy