Kohlrabi

Kohlrabi: How a Vegetable Travels From Plant to Plate

In many countries around the world, kohlrabi is a popular vegetable that can be found on dinner tables. Although not as widely known in North America as other veggies, kohlrabi is typically boiled and served with a variety of condiments, sautéed with other vegetables, or added to soups and stews. But what is kohlrabi, exactly, and how does it make its way from the ground to the dinner plate? This article will explore the processes involved in growing and harvesting kohlrabi, from its humble beginnings in the soil to its preparation on a dinner plate.

What is Kohlrabi?

Kohlrabi is a member of the cruciferous vegetable family, closely related to cabbage, kale, cauliflower, and Brussels sprouts. Its texture is firm, crisp, and juicy with a taste similar to a sweet turnip. Kohlrabi’s main edible part is its swollen stem, which provides a mild and sweet flavor. The stem is usually white or purple and its exterior is waxy and highly nutritious.

Kohlrabi, also known as “German turnip” or “turnip cabbage”, is an easy-to-grow vegetable with a long history of cultivation. First developed in the 16th century in Bavaria, it is believed that the name is derived from the Old German words “kohl” (cabbage) and “rabi” (turnip). Although originally grown in Germany, it is now popular in gardens in many parts of the world, primarily due to its ability to tolerate cold winters and its quick maturing time.

The Growing Process

Kohlrabi seeds are sown into the soil during spring or early summer. The soil should be light, fertile, and well-drained with a pH of 6.0-6.5. To ensure optimum growth, the soil should be kept moist and watered regularly as kohlrabi is sensitive to drought. The small seeds are planted in rows approximately two inches apart and lightly covered with soil.

To protect the plant from pests such as aphids, flea beetles, and slugs, gardeners may apply a foliar spray of natural insecticides. Mulching will also help retain moisture and inhibit weed growth, further improving the crop’s chances of success.

Once the seedlings have emerged, the plants require thinning to ensure adequate space for the roots to spread and for the bulbs to expand. After about 60 days, the swollen kohlrabi stems can be identified and harvested.

Harvesting and Storage

Like other root crops, kohlrabi can be easily damaged when harvested. Gardeners have to be careful not to damage the main root or cut the top off. To prevent further damage, kohlrabi should be harvested with a sharp knife, leaving a piece of the stem attached at the base.

Kohlrabi can be harvested when the stems are 2-4 inches in diameter, depending on the variety. If not consumed immediately, kohlrabi can be stored in a cool place, like a root cellar or refrigerator, for up to two weeks.

Preparation

Before kohlrabi can be cooked and served, it needs to be prepared. First, the roots and stems need to be scrubbed to remove any dirt. To remove the tough outer skin, a peeler can be used. Next, the kohlrabi needs to be chopped or sliced into various shapes and sizes, depending on what kind of preparation method will be used.

Common cooking methods for kohlrabi include boiling, steaming, sautéing, roasting, and baking. When boiling, kohlrabi should be cooked until tender (about 10 minutes), and can then be served as a side with butter and seasoning. Steamed kohlrabi has a creamy texture and can be seasoned with herbs, salt, and pepper to bring out its flavor. When sautéed, kohlrabi can be cooked with other vegetables or toasted nuts and served as a vegetable side dish.

Making its Way to the Dinner Plate

Kohlrabi is a versatile and delicious vegetable that can add color and nutrition to any meal. It takes roughly 70–80 days from planting to harvest, but the effort is worth it when kohlrabi finally makes its way to the dinner plate.

Whether boiled in water, steamed, sautéed, or roasted, kohlrabi offers a unique flavor that combines the sweetness of a vegetable with the crunch of a root. In addition, it’s packed with essential vitamins and minerals, making it an excellent choice for a healthy meal.