Kohlrabi

Kohlrabi (from the German Kohl meaning "cabbage" and Rabi meaning "turnip") is a vegetable belonging to the Brassica oleracea species, also encompassing cabbage, broccoli, cauliflower, kale, and Brussels sprouts. Cultivated for its swollen, globular stem, kohlrabi is often referred to as a stem vegetable, although technically it's a modified stem.

The plant has a relatively short growing season and can be cultivated in both spring and fall. The bulbous stem, the primary edible portion, varies in color depending on the cultivar, ranging from pale green to purple. The flavor is often described as mild and slightly sweet, resembling a combination of turnip and cabbage, with a texture similar to a crisp apple when raw.

Both the bulb and the leaves of the kohlrabi plant are edible. The leaves can be cooked and eaten similarly to spinach or kale, while the bulb can be eaten raw or cooked. Preparation methods include roasting, steaming, stir-frying, and grating for use in salads or slaws. Kohlrabi is a good source of Vitamin C and fiber.

Kohlrabi is popular in various cuisines worldwide, particularly in Europe and parts of Asia. Different cultures have unique preparations and culinary uses for this versatile vegetable. It is often found in farmers' markets and specialty grocery stores.