Know your Kohlrabi

    • Kohlrabi (German Turnip) (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage that will grow almost anywhere.

    • It has been selected for its swollen, nearly spherical shape.

    • The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter.

    • The same naming roots are also found in the German word "Kohlrübe", which refers to the rutabaga (Swede).

    • Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts.

    • They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

    • The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.

    • The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

    • Except for the 'Gigante' cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the 'Gigante' cultivar can achieve great size while remaining of good eating quality.

    • The plant matures in 55-60 days after sowing.

    • Approximate weight is 150 g and has good standing ability for up to 30 days after maturity.

    • It is tolerant to cracking.

    • Kohlrabi can be eaten raw as well as cooked.

    • There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as "Superschmeltz"), Purple Danube, and White Danube.

    • Colouration of the purple types is superficial: the edible parts are all pale yellow.

    • The leafy greens can also be eaten.

    • Some varieties are grown as feed for cattle.

    • Kohlrabi is one of the most commonly eaten vegetables in Kashmir. Locally called Monj, the vegetable is eaten along with the leaves (haakh). A Kashmiri household may have this on their dinner/lunch plate 3 to 4 times a week.

    • Monj (kohlrabi) is made in many forms. There is a spicy version which the Pandits call "dum monj" while as the non-spicy version is called Monj-haakh.