KohlrabiVegetables
Nutrition Highlights
Kohlrabi▼
Kohlrabi
Introduction
Kohlrabi, often referred to as the German turnip, is a distinctive member of the Brassica oleracea species, sharing a lineage with cabbage, broccoli, and kale. Its name is derived from the German words for cabbage (Kohl) and turnip (Rabi), perfectly describing its unusual appearance. While many mistake the bulb for a root, it is actually a swollen, globe-shaped stem that grows above the ground.
Visually striking, kohlrabi comes in pale green or vibrant purple varieties, though the interior flesh is always a crisp, creamy white. Its texture is remarkably crunchy, reminiscent of a water chestnut or a firm apple, with a flavour that is milder and sweeter than a broccoli stem. This versatile vegetable is often appreciated for its ability to bridge the gap between leafy greens and root vegetables.
In the United Kingdom, kohlrabi is a favourite among allotment gardeners and seasonal eaters due to its hardiness and fast growth cycle. When selected at a smaller size, roughly the diameter of a tennis ball, the skin remains tender enough to consume without peeling. Its resilience to cooler climates makes it a staple of the British growing season, often appearing in farm shops from early summer through to late autumn.
Culinary Uses
Consuming kohlrabi in its raw state is perhaps the best way to enjoy its refreshing crunch and delicate sweetness. To prepare it, simply slice the bulb into thin rounds, matchsticks, or grate it directly into salads and slaws. The leaves are also edible and can be treated similarly to kale or collard greens, ensuring a zero-waste approach to the whole plant.
The flavour profile of kohlrabi is exceptionally clean, allowing it to pair beautifully with bright, acidic ingredients like lemon juice, cider vinegar, or tart apples. It is particularly effective in a remoulade or tossed with a light vinaigrette and fresh herbs like dill or parsley. For a textural contrast, it works well alongside toasted seeds or nuts in a refreshing summer salad.
In Central European cuisine, raw kohlrabi is often served simply as a snack, sliced and lightly salted, or dipped into hummus and yoghurt-based dressings. It also holds a place in North Indian cookery, where it is known as monj-hakh in Kashmiri traditions, though it is more commonly cooked in that context. Raw preparations are gaining popularity in modern British gastropubs as a crisp garnish for fish dishes.
Nutrition & Health
Kohlrabi is a nutritional powerhouse, most notably recognised as an excellent source of Vitamin C. This essential nutrient plays a vital role in supporting a robust immune system and promoting healthy skin through collagen synthesis. Its high concentration of antioxidants helps protect cells from oxidative stress, making it a valuable addition to a diet focused on long-term wellness.
Beyond vitamins, this vegetable provides a notable amount of potassium, a mineral crucial for maintaining healthy blood pressure levels and supporting proper muscle and nerve function. Its high water content makes it incredibly hydrating, while the abundance of dietary fibre aids in digestive health and promotes a feeling of fullness, making it a satisfying choice for balanced eating.
As a member of the cruciferous family, kohlrabi contains unique sulfur-containing compounds known as glucosinolates. These phytonutrients are widely studied for their potential to support the body's natural detoxification processes and contribute to overall cardiovascular health. The synergy of these compounds with its vitamin profile makes kohlrabi an efficient choice for those seeking nutrient-dense, lower-calorie options.
History and Origin
Unlike many ancient vegetables, kohlrabi’s history is relatively recent, with its first recorded mentions appearing in European botanical texts during the 1st century AD. It is believed to have been developed through selective breeding of wild cabbage plants, specifically focusing on the enlargement of the stem. By the 16th century, it was well-established in Northern Europe, particularly in Germany and the Mediterranean.
The vegetable's journey across the globe saw it travel along trade routes to South Asia, where it became a cornerstone of Kashmiri cuisine by the 17th century. Its ability to thrive in varied climates allowed it to integrate into diverse food cultures, though it remained most popular in Central and Eastern Europe. In the United Kingdom and North America, it was introduced by immigrants but remained a specialty item for many decades.
Throughout history, kohlrabi was valued not just for its taste but for its durability, as the bulbs could be stored for extended periods in root cellars. This made it a reliable source of nutrition during the leaner winter months before modern refrigeration. Today, it is experiencing a renaissance in global agriculture as chefs and home cooks rediscover its unique culinary properties and impressive nutrient density.