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Brassica oleracea var. gongylodes
Also called Cabbage, Wild Cabbage, Kale, Chou Mollier, Haria, Marrow Stem Kale, Niko
Kohlrabi is a biennial, cool-season cultivar of wild cabbage (Brassica oleracea Gongylodes Group) grown for its swollen, nearly spherical stem. Harvest it young and tender, as larger bulbs tend to turn woody.
Kohlrabi (German: [koːlˈʁaːbi] ; pronounced in English; scientific name Brassica oleracea Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.
It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip or rutabaga, although both are in the genus Brassica.
Raw kohlrabi is 91% water, 6% carbohydrates, 2% protein, and contains negligible fat (table). In a 100 g (3.5 oz) reference amount, raw kohlrabi supplies 27 calories, and is a rich source (20% or more of the Daily Value, DV) of vitamin C (65% DV) and a moderate source (10–19% DV) of copper and potassium, with no other micronutrients in significant amounts (table).
Abyssinian mustard · Mustard · Zha cai · India mustard · Rutabaga · Rapeseed · Tatsoi · Rhamphospermum nigrum · Gai lan · Cauliflower · Cabbage · Brussels sprout
Text excerpted from the Wikipedia article Kohlrabi by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
