Kohlrabi, a lesser-known vegetable in many parts of the world, is a treasure trove of culinary delights. This German turnip, as it’s often called, is a cross between a cabbage and a turnip, and its unique flavor and texture have made it a favorite among chefs and home cooks alike. But have you ever wondered what parts of kohlrabi are edible? In this article, we’ll delve into the world of kohlrabi and explore the various edible parts of this versatile vegetable.
Understanding Kohlrabi
Before we dive into the edible parts of kohlrabi, let’s take a brief look at what this vegetable is all about. Kohlrabi is a cool-season crop that belongs to the Brassica family, which includes cabbage, broccoli, and cauliflower. It’s a biennial plant that grows up to 2 feet tall, with a bulbous stem and leaves that resemble those of a cabbage. The flavor of kohlrabi is often described as a cross between a cabbage and a turnip, with a slightly sweet and peppery taste.
The Edible Parts of Kohlrabi
So, what parts of kohlrabi are edible? The answer is simple: almost all of it! Here are the edible parts of kohlrabi:
- Leaves: The leaves of kohlrabi are similar to those of a cabbage and can be used in salads, sautéed as a side dish, or added to soups and stews.
- Stem: The stem of kohlrabi is the most commonly used part of the vegetable. It can be eaten raw, steamed, roasted, or sautéed.
- Bulb: The bulb of kohlrabi is the round, swollen part of the stem that grows just above the soil. It can be eaten raw or cooked and is often used in salads, slaws, and as a crudité for dips.
- Roots: The roots of kohlrabi are edible and can be used in soups, stews, or as a vegetable side dish.
- Seeds: The seeds of kohlrabi can be used as a spice or added to salads for extra flavor.
Using Kohlrabi in Cooking
Now that we know what parts of kohlrabi are edible, let’s explore some ways to use this versatile vegetable in cooking. Here are a few ideas to get you started:
- Raw: Slice the bulb and stem of kohlrabi thinly and use it in salads, slaws, or as a crudité for dips.
- Steamed: Steam the leaves and stem of kohlrabi until tender, then season with butter, salt, and pepper.
- Roasted: Roast the bulb and stem of kohlrabi in the oven with some olive oil, salt, and pepper until tender and caramelized.
- Sautéed: Sauté the leaves and stem of kohlrabi with some garlic and ginger for a tasty side dish.
Health Benefits of Kohlrabi
Kohlrabi is not only delicious, but it’s also packed with nutrients and offers several health benefits. Here are some of the key health benefits of kohlrabi:
- Rich in Vitamins and Minerals: Kohlrabi is a good source of vitamins C and K, as well as minerals like potassium and manganese.
- Antioxidant Properties: Kohlrabi contains a range of antioxidants, including flavonoids and carotenoids, which can help protect against cell damage and reduce inflammation.
- Supports Digestive Health: Kohlrabi is high in dietary fiber, which can help support digestive health and prevent constipation.
- May Help Lower Cholesterol: The fiber and antioxidants in kohlrabi may help lower cholesterol levels and reduce the risk of heart disease.
How to Choose and Store Kohlrabi
If you’re new to cooking with kohlrabi, you may be wondering how to choose and store this vegetable. Here are some tips to help you get started:
- Choose: Choose kohlrabi with a firm, compact bulb and fresh, green leaves. Avoid kohlrabi with signs of wilting or yellowing.
- Store: Store kohlrabi in the refrigerator, where it will keep for up to a week. You can also store kohlrabi in a cool, dark place, such as a root cellar.
Common Varieties of Kohlrabi
There are several varieties of kohlrabi available, each with its own unique characteristics and flavor profile. Here are a few common varieties of kohlrabi:
- White Vienna: This is one of the most common varieties of kohlrabi and has a white bulb and green leaves.
- Purple Vienna: This variety of kohlrabi has a deep purple bulb and green leaves.
- Grand Duke: This variety of kohlrabi has a large, white bulb and green leaves.
Conclusion
Kohlrabi is a versatile and delicious vegetable that offers a range of culinary possibilities. With its unique flavor and texture, it’s a great addition to any meal. Whether you’re looking to add some crunch to your salads or some flavor to your soups and stews, kohlrabi is a great choice. So next time you’re at the farmer’s market or grocery store, be sure to pick up some kohlrabi and start exploring the many edible parts of this amazing vegetable.
| Part of Kohlrabi | Edible | Uses |
|---|---|---|
| Leaves | Yes | Salads, sautéed as a side dish, added to soups and stews |
| Stem | Yes | Eaten raw, steamed, roasted, or sautéed |
| Bulb | Yes | Eaten raw or cooked, used in salads, slaws, and as a crudité for dips |
| Roots | Yes | Used in soups, stews, or as a vegetable side dish |
| Seeds | Yes | Used as a spice or added to salads for extra flavor |
By understanding what parts of kohlrabi are edible and how to use them in cooking, you can unlock the full potential of this amazing vegetable and add some excitement to your meals.
What is kohlrabi and where does it originate from?
Kohlrabi is a lesser-known vegetable that belongs to the Brassica family, which also includes cabbage, broccoli, and cauliflower. It is believed to have originated in Europe in the 16th century, where it was cultivated as a food source. The name “kohlrabi” is derived from the German words “kohl,” meaning cabbage, and “rabi,” meaning turnip.
Kohlrabi is a cool-season crop that thrives in temperate climates. It is a fast-growing plant that can be harvested in as little as 50 days, making it a popular choice for gardeners and farmers. The vegetable is characterized by its bulbous stem, which can be green, white, or purple, and its leaves, which resemble those of a cabbage.
What are the different types of kohlrabi?
There are several varieties of kohlrabi, each with its unique characteristics and flavors. The most common types of kohlrabi are the green and white varieties, which are often used in salads and slaws. The purple variety is also popular, with its deep, rich color and slightly sweeter flavor. Other varieties include the ‘Grand Duke’ and ‘Kolibri’ varieties, which are known for their large, tender bulbs.
In addition to these varieties, kohlrabi also comes in different shapes and sizes. Some varieties, such as the ‘White Vienna’ and ‘Green Vienna’ varieties, have a more elongated shape, while others, such as the ‘Purple Vienna’ variety, have a rounder shape. The size of kohlrabi can also vary, ranging from small, bite-sized bulbs to larger, more robust ones.
How do I store kohlrabi to keep it fresh?
To keep kohlrabi fresh, it’s essential to store it properly. The best way to store kohlrabi is to keep it in the refrigerator, where it can be kept for up to a week. Before storing, remove any leaves that may be wilted or damaged, as these can cause the bulb to spoil more quickly.
When storing kohlrabi, make sure to keep it away from direct sunlight and heat sources. You can store it in a plastic bag or wrap it in a damp cloth to keep it moist. If you don’t plan to use the kohlrabi within a week, you can also store it in the freezer, where it can be kept for up to six months.
Can I eat kohlrabi raw or cooked?
Kohlrabi can be eaten both raw and cooked, depending on your personal preference. When eaten raw, kohlrabi has a crunchy texture and a mild, slightly sweet flavor. It’s a great addition to salads, slaws, and other raw dishes. To eat kohlrabi raw, simply peel the bulb and slice it thinly.
When cooked, kohlrabi has a softer texture and a more developed flavor. It can be boiled, steamed, roasted, or sautéed, and is a great addition to soups, stews, and other cooked dishes. To cook kohlrabi, simply peel the bulb and chop it into bite-sized pieces. You can then cook it according to your desired method.
What are the health benefits of eating kohlrabi?
Kohlrabi is a nutrient-rich vegetable that offers several health benefits when consumed. It’s high in vitamins C and K, as well as fiber and antioxidants. The vegetable also contains a range of minerals, including potassium, manganese, and copper. Eating kohlrabi can help to support immune function, reduce inflammation, and promote digestive health.
In addition to its nutritional benefits, kohlrabi also contains a range of phytochemicals, which have been shown to have anti-cancer properties. The vegetable has also been linked to several other health benefits, including reducing the risk of heart disease and supporting bone health.
Can I grow kohlrabi in my garden?
Yes, you can grow kohlrabi in your garden, provided you have the right conditions. Kohlrabi prefers well-drained soil and full sun to partial shade. It’s a cool-season crop, which means it thrives in temperate climates with moderate temperatures. To grow kohlrabi, simply sow the seeds in early spring or late summer, about 1-2 inches deep and 1-2 inches apart.
Kohlrabi is a relatively low-maintenance crop, but it does require some care. Make sure to keep the soil consistently moist, and fertilize the plants regularly. You can also use row covers to protect the plants from pests and diseases. With proper care, kohlrabi can be harvested in as little as 50 days.
How do I prepare kohlrabi for cooking?
To prepare kohlrabi for cooking, start by peeling the bulb to remove the tough, fibrous skin. You can use a vegetable peeler or a sharp knife to peel the kohlrabi. Once peeled, you can chop the kohlrabi into bite-sized pieces or slice it thinly, depending on your desired recipe.
Before cooking, make sure to remove any tough or woody parts from the kohlrabi. You can also blanch the kohlrabi in boiling water for 30 seconds to 1 minute to remove any bitterness and make it more tender. After blanching, simply chop or slice the kohlrabi and add it to your recipe.