When was the first European written record of Kohlrabi?
The first European written record of Kohlrabi appears in 1554. This record was written by a botanist named Mattioli who noted the vegetable had come lately into Italy.
Common questions about Kohlrabi
Short answers, pulled from the story.
What is the scientific name of Kohlrabi?
The scientific name of Kohlrabi is Brassica oleracea Gongylodes Group. This biennial cultivar is a low, stout plant that belongs to the genus Brassica.
How long does it take for Kohlrabi to mature after sowing?
The plant matures in 55 to 60 days after sowing. Once it reaches full size, it can stand in the field for up to 30 days without losing quality.
What is the nutritional content of raw Kohlrabi?
Raw Kohlrabi is 91% water, 6% carbohydrates, and 2% protein. It supplies 27 calories per standard reference amount and provides 65% of the Daily Value for vitamin C.
Which varieties of Kohlrabi are available?
Common varieties include White Vienna, Purple Vienna, Grand Duke, Purple Danube, and White Danube. The Gigante cultivar is also known as Superschmelz and can achieve great dimensions while retaining good eating quality.
How is Kohlrabi used in Kashmiri cuisine?
In Kashmiri cuisine, Kohlrabi is known as Haakh or Monj. One commonly used variety grows without a swollen stem and is used to create popular dishes like Haakh and Monj served with a light soup.