Scientific Name: Brassica Oleracea
Kohlrabi (German turnip) is a low, stout cultivar of the cabbage. The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter. 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. Kohlrabi has edible purple or white globes that form at the base of the stems. The globes grow above the ground and not below it. The whole vegetable can be eaten, leaves, stem and the globe. Despite the color of the outside of the plant, the inside flesh is white. Kohlrabi is good for eating raw or cooked.