All about kohlrabi: its history from farm to fork

Kohlrabi is an often overlooked vegetable, but one that is full of flavor and health benefits.

The history of kohlrabi is not well documented, but some sources report that it was widely cultivated in the Middle Ages. Charlemagne even included it in the list of vegetable varieties he wanted grown in his kingdom. This may explain its current popularity in Germany.

Some Roman writers are also said to have referred to kohlrabi as "Pompeii cabbage"... However, due to the confusing etymology of its name, these references may in fact also refer to turnips. We'll probably never know.

What we do know for sure is that kohlrabi as we know it was cultivated in northern Europe as early as 1554 and arrived in America around 1800.

Interestingly, although kohlrabi is traditionally associated with Europe, it is also used in certain Asian cuisines.

• Indian cuisine: Kohlrabi is known as "knol-khol" or "noolkol" in India. It is commonly used in recipes such as curries, sabzis (vegetable dishes) and even salads.

• Chinese cuisine: In China, kohlrabi is sometimes used in stir-fries and soups. It is appreciated for its crunchy texture and mild flavor.

• Korean cuisine: Kohlrabi can be found in certain types of kimchi and other fermented dishes in Korea.

The flavor of kohlrabi is relatively mild compared to some other vegetables in the cabbage family. Its flesh is crisp and crunchy and can be eaten raw, but the pieces can be made tender by gentle cooking.

In this article, we'll explore this unique vegetable, its nutritional benefits, and some recipe ideas for enjoying it to the full.

What is kohlrabi?

Kohlrabi is a member of the crucifer vegetable family, like broccoli and cabbage. It is distinguished by its bulbous shape and green or purple skin. Its flesh is crunchy and slightly sweet, similar to the stalk of a broccoli.

In terms of plant biology, this selected variant of cabbage is prized for its meristem, the swollen lower part of the stem. So it's not a root, like a turnip or radish, but a stem!

Many people ask if the leaves are edible. Yes, they can be cooked, but I'd say they're a bit like kale or collard greens, only more fibrous.... So it's mainly the bulbous stem, the meristem, that's eaten. Its texture resembles that of an apple, and many eat it as a snack, just like an apple!

Nutritional benefits

Kohlrabi is an excellent source of vitamins A and C, fiber and potassium. This vegetable also contains folic acid and calcium. It's low in calories. It's a great vegetable, rich in beneficial nutrients, that you can enjoy raw or cooked.

How to prepare kohlrabi

When preparing kohlrabi, use a knife to remove the outer skin and leaf joints. The base of the kohlrabi may be a little fibrous, so cut it off with a good knife and then peel upwards. This is generally more tender. You'll end up with a ball of pale-green flesh.

Then simply dice, slice or grate as required. The most popular way to use kohlrabi is to eat it raw. Slice it for crudités, julienne it or grate it for salads. If you choose to cook it, enhance its flavor with herbs like dill, garlic flowers, turmeric or parsley!

• Raw: My favorite way to eat kohlrabi. Sliced with carrots, turnips, radishes or cucumbers. At home, most kohlrabi is eaten before the meal has even started!

• Raw in salads:Slice thinly and add to salads for a refreshing crunch.

• Steamed:Cut into cubes and steam until tender. Season with salt and pepper.

• Roasted: Mix kohlrabi cubes with sunflower oil, salt and herbs, as well as other baked vegetables (carrots, beets, potatoes). Then roast in the oven until tender and golden.

• Mashed:Cook kohlrabi and mashed potato with butter and a little milk for an alternative to mashed potatoes.

• In soup:Turn kohlrabi into a creamy, comforting soup by cooking it with shallots, garlic flowers and vegetable stock for a delicious, flavorful option.

Recipe 1: Crunchy Shredded Kohlrabi Salad

Ingredients

• 1 kohlrabi

• 1 carrot

• 1 apple

• Cider vinegar

• olive oil

• salt and pepper

Instructions:

1. Peel the kohlrabi, carrot and apple.

2. Grate all ingredients into a large bowl.

3. Add vinegar, olive oil, salt and pepper.

4. Mix well and serve chilled.

Recipe 2: Kohlrabi Soup with Garlic Flowers

Ingredients :

• 2 kohlrabi, peeled and diced

• 4 green onions, chopped

• 1/4 cup garlic flowers, minced

• 4 cups vegetable stock

• Salt and pepper to taste

• 1/2 cup sour cream (optional)

• Sunflower oil

Instructions:

1. In a saucepan, heat a little sunflower oil over medium heat. Add green onions and garlic flowers, and sauté until tender.

2. Add the diced kohlrabi to the pan and cook for a few minutes.

3. Pour the vegetable stock into the pan. Bring to the boil, then reduce the heat and simmer for about 20-25 minutes, or until the kohlrabi is tender.

4. Remove from heat and allow to cool slightly. Use a blender to puree the soup smooth.

5. Season to taste with salt and pepper.

6. If you prefer a creamier texture, add crème fraîche and blend until well incorporated.

7. Serve hot, garnished with fresh parsley, dill or chives.

This soup will give you a great way to use up kohlrabi forgotten in the fridge for a few weeks, and bring a delicate, aromatic flavor to your meal!

Conclusion

Kohlrabi is a versatile vegetable that can be incorporated into a variety of dishes. Whether you eat it raw, cooked or roasted, it always adds a unique touch to your meals.

Choose it when you come pick up your organic basket - it's a vegetable to discover!

To learn more about our organic basket program, visit this page on our website or download our harvest calendar!

To grow kohlrabi in your garden, we recommend you try the Azur Star kohlrabi, a beautiful and tasty purple variety!

You can also share your favorite kohlrabi recipes with us in the comments below!