Kohlrabi
The word kohlrabi enters English from a German compound that joins cabbage and turnip. Mattioli described the vegetable in 1554 as having come lately into Italy, yet its name already carried a dual identity. The Latin group name Gongylodes means roundish in Greek, derived from a root meaning circle or sphere. This linguistic blend reflects how early botanists saw the swollen stem resemble both a cabbage head and a turnip root. Farmers in Switzerland used Rübe to describe the turnip-like quality of the plant. The term spread through trade routes before becoming standard in botanical texts.
Mattioli wrote about the vegetable in 1554, noting it had recently arrived in Italy. By the end of the 16th century, growers cultivated it across Austria, Germany, England, Spain, and parts of the eastern Mediterranean including Tripoli. Artificial selection shaped the lateral meristem growth that creates the swollen stem we recognize today. Botanists trace this cultivar back to wild cabbage, the same species behind broccoli, kale, and Brussels sprouts. Hydroponic systems now allow large edible bulk production without clogging nutrient troughs. The plant matures within 55 to 60 days after sowing under normal conditions.
'White Vienna' and 'Purple Vienna' remain among the most common varieties available globally. The Gigante cultivar, also known as Superschmelz, can reach great size while retaining good eating quality. Most spring-grown kohlrabi become woody if they exceed four inches in diameter. Full-grown specimens over eight inches often develop tough textures unless they are Gigante type. One variety called Haakh grows without a swollen stem, producing only leaves and a very thin stalk. This form is central to Kashmiri dishes like Monj and Haakh. Coloration on purple types remains superficial; all edible flesh stays pale yellow regardless of skin hue.
Raw kohlrabi contains 91 percent water by weight according to standard nutritional tables. A typical serving provides 27 calories with six percent carbohydrates and two percent protein. Fat content registers as negligible across all raw samples. Vitamin C levels reach 65 percent of the Daily Value in reference amounts. Copper and potassium appear at moderate levels between 10 and 19 percent of daily needs. No other micronutrients register significant amounts in standard testing. The high water content contributes to its crisp texture when eaten fresh.
In Kashmir, cooks prepare Mōnji alongside collard greens haakh served with light soup and rice. Cypriot diners sprinkle salt and lemon over raw slices before eating them as appetizers. Vietnamese kitchens use kohlrabi in nem rán stir fry and canh soups. Thinly sliced raw pieces appear in nộm salads or nước chấm dipping sauces. These regional preparations highlight how different cultures adapt the same vegetable to local tastes. Some varieties grow specifically for cattle feed rather than human consumption.
Two distinct fibrous layers surround each stem and do not soften appreciably during cooking. Cooks peel these outer layers away before preparing the vegetable raw or cooked. This process leaves less edible material than the intact appearance suggests. The inner flesh offers a crunchier texture than broccoli stems while maintaining sweetness. Leaves take longer to cook than kale or collard greens but remain edible. Young stems can feel as juicy as an apple though much less sweet. Most recipes focus on the bulbous stem since it provides the most consistent flavor profile.
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Common questions
What is the origin of the word kohlrabi?
The word kohlrabi enters English from a German compound that joins cabbage and turnip. Mattioli described the vegetable in 1554 as having come lately into Italy, yet its name already carried a dual identity.
When did kohlrabi become cultivated across Europe?
By the end of the 16th century, growers cultivated it across Austria, Germany, England, Spain, and parts of the eastern Mediterranean including Tripoli. Farmers in Switzerland used Rübe to describe the turnip-like quality of the plant before the term spread through trade routes.
How long does it take for kohlrabi to mature after sowing?
The plant matures within 55 to 60 days after sowing under normal conditions. Hydroponic systems now allow large edible bulk production without clogging nutrient troughs during this growth period.
What are the nutritional facts for raw kohlrabi?
Raw kohlrabi contains 91 percent water by weight according to standard nutritional tables. A typical serving provides 27 calories with six percent carbohydrates and two percent protein while Vitamin C levels reach 65 percent of the Daily Value.
Which varieties of kohlrabi grow specifically for cattle feed or leaves only?
Some varieties grow specifically for cattle feed rather than human consumption. One variety called Haakh grows without a swollen stem, producing only leaves and a very thin stalk.