Kohlrabi

Availability and types of kohlrabi

Kohlrabi is a crunchy, mildly sweet vegetable from the large family of Brassicaceae (which also includes broccoli, cauliflower and cabbage). The edible bulb is actually a thickened stem that grows just above the soil. For children and adults kohlrabi is exciting because it can be nibbled raw like an apple, but it also tastes great cooked, fried or even grated. To help you better understand kohlrabi, here you will learn when it's available, where it comes from and which types exist.

Origin and cultivation

The origin of kohlrabi likely lies in northern Europe. People there used types of cabbage centuries ago from which new forms developed. Kohlrabi became especially popular in Germany, which is why it is sometimes even called "German cabbage".
Today it is cultivated in many European countries, but also in parts of North America and Asia. Because kohlrabi prefers cool temperatures, it grows especially well in spring and autumn. In greenhouses it can be cultivated almost year-round.

Availability throughout the year

You can buy kohlrabi in many supermarkets all year round. But there are differences as to when it tastes best:

Tip: young kohlrabi with fresh green leaves is usually particularly tender. Pay attention

Kohlrabi (Brassica oleracea var. gongylodes) is a cultivated form of vegetable cabbage and is characterized by an enlarged, above-ground stem bulb. Botanically the species belongs to the family Brassicaceae (mustards) and is closely related to broccoli, cauliflower, Brussels sprouts and cabbage. The bulb can be colored from light green to purple depending on the variety, while the flesh always remains light. Characteristic are tender, juicy cell structures that create a crisp texture and a mildly sweet, slightly nutty taste. In the kitchen both the bulb and the nutrient-rich leaves are used.

Botany and morphology: Kohlrabi forms a hypertrophic thickening of the stem caused by increased secondary thickening growth. The bulb consists mainly of parenchyma tissue with high water content and thin-walled cells that store soluble sugars, organic acids and secondary plant compounds. Leaves are arranged alternately, have long petioles and blades that vary by variety from wavy to smooth-edged. The root is relatively short and fibrous, which facilitates cultivation on various soils. With advanced development and long days kohlrabi can bolt, leading to woody tissues and sensory quality loss.

Nutrition and constituents: Kohlrabi is low in energy and rich in micronutrients. Per 100 g edible portion it typically provides 25–35 kcal, about 90–94% water and 1.5–2.0 g of fiber. It contains relevant amounts of vitamin C (approx. 50–65 mg/100 g), vitamin K, folate and potassium, calcium and magnesium. Characteristic is the presence of glucosinolates (e.g. sinigrin, glucobrassicin) and their breakdown products such as isothiocyanates, which contribute to the formation of the typical mild cabbage aroma. Additionally, phenolic compounds (e.g. ferulic acid, p-coumaric acid) and carotenoids are significant in the leaves. The combination of vitamin C, polyphenols and sulfur-containing compounds supports antioxidant capacities.

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