kohlrabi

kohlrabi-bin-croppedinfo: Kohlrabi is a kind of cabbage with a turnip-like stem – similar to broccoli stalks in both texture & flavor. An excellent source of vitamin C and dietary fiber.

storage:
Trim the green leaves & minor stems. The greens can be kept wrapped in a paper towel in the refrigerator for 2-3 days. The bulbs can be kept stored unwrapped for 1-2 weeks.

preparation:Wash well in cold water.

Kohlrabi can be eaten raw in a salad or as a relish. Peel the skin from the bulb. Chop, slice or grate to desired size/consistency.

To boil or steam: leave in the skin & cook until tender. Let cool a bit then peel the skin & season to taste.

recipes:

history:

from Kohlrabi and Brussels Sprouts Are European

“Kohlrabi” is a German word adopted without change into our language, Kohl meaning cabbage and Rabi meaning turnip. This “cabbage” with a turniplike enlargement of the stem above ground was apparently developed in northern Europe not long before the 16th century. The marrow cabbage from which it probably came is a cold-tender, nonheading plant with a thick succulent stem, while kohlrabi as we know it is a hardy vegetable, evidently developed in a cool climate.

The first description of kohlrabi was by a European botanist in 1554. By the end of the 16th century it was known in Germany, England, Italy, Spain, Tripoli, and the eastern Mediterranean. It is said to have been first grown on a field scale in Ireland in 1734, in England in 1837. In the United States, records of its use go back to 1806. …read more