Kingdom : Plantae

Division : Magnoliophyta

Class : Magnoliopsida

Order : Brassicales

Family : Brassicaceae

Genus : Brassica var

gangiloides
 Kohlrabi's exotically shaped corms are
delicious streamed, boiled or eaten raw when
young.
 Description
Kohlrabi is a strange looking vegetable closely
related to, but very distinct from, cabbage,
broccoli, cauliflower, rutabaga, collards, and kale.
Kohlrabi is grown for the enlarged bulb-like
swelling (corm) that develops on the stem
a few inches above the ground.

From the corm sprout long petioles (leaf

stems) with leaves that resemble those of
the cabbage.

The whole plant is less than 2 ft (0.6 m)

tall.
In its second growing season, kohlrabi
produces a flowering stalk with numerous
yellow, cross-shaped flowers that give rise
to sickle shaped pods full of little black
seeds. Peeled and eaten raw, kohlrabi
tastes like a combination of mild turnip and
sweet apple. Some liken it to the heart of
cabbage or a very sweet turnip with celery
or nutty overtones.
There are purple and pale green cultivars.

'White Vienna' and 'Purple Vienna' are early

maturing and readily available.

'Grand Duke' is a larger cultivar that was an All

American Selection, and 'Express Forcer' is a very
early hybrid grown extensively for the grocery
market in Europe.
 LOCATION

Wild cabbage (Brassica

oleracea sp. oleracea), the
progenitor of all the
Brassica oleracea varieties,
grows along the coasts in
Europe and north Africa.
Kohlrabi was developed from its cabbage
ancestor in northern Europe, and was
grown by the ancient Romans and the
gardeners of the emperor Charlemagne.

Today kohlrabi is a popular vegetable in

Europe, Asia and the northern US and
Canada.

 It is a staple in northern European home

gardens
 CULTURE
Kohlrabi is fast growing, producing harvest
sized corms within 50-70 days, depending on
the variety.

Kohlrabi is more tolerant of heat and drought

than most of the cabbage relatives

 It can take frosts and freezes down to at

least 10F.
Best production is in full sun, but kohlrabi can
stand a little shade.
Kohlrabi is grown from seed
planted directly in the garden.
Thin to 6" apart and use the
thinnings as salad greens.
Kohlrabi often is
steamed or boiled like
turnips or cabbage, but
young corms are best
when eaten raw. Pick
when 2-3 in (5-7.6 cm) in
diameter; peel, and
serve with a little salt
and vinegar. Smaller
corms don't need to be
peeled at all
(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. However, the actual
"Kohlrübe" exists too and corresponds to the
rutabaga in English, which is distinct from the
kohlrabi. 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).
Nutritional value per 100 g{3.5 Oz}
Energy113 kJ (27 kcal)
.
Carbohydrates6.2 gSugars2.6 g
Dietary fiber3.6 g
Fat0.1 g
Protein1.7 g
Water91 g
Vitamin C62 mg (103%)Percentages are
relative to US
Recommendations for adults.
The plant is used because of its
large food reserves, which are
stored over the winter in its
leaves. It is rich in essential
nutrients including vitamin C.
Although B. oleracea is believed to have been cultivated
for several thousand years, its history as a domesticated
plant is not clear before Greek and Roman times, when
it is known to have been a well-established garden
vegetable. Theophrastus mentions three kinds of this
species: a curly-leaved, a smooth-leaved, and a wild-
type.[1] It has been bred into a wide range of cultivars,
including cabbage, broccoli, cauliflower, and more, some
of which are hardly recognisable as being members of
the same genus, let alone species. The historical genus
of crucifera, meaning four-petalled flower, may be the
only uniting feature beyond taste. It has become
established as an important human food crop plant.
According to the Triangle of U theory, B. oleracea is very
closely related to five other species of the genus
Brassica.[2]