Kohlrabi
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| Kohlrabi | ||||||||||||||
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 Kohlrabi stems with leaves removed | ||||||||||||||
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Brassica oleracea Gongylodes Group |
Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical stem. The name comes from the German kohl (cabbage) plus rabi (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. 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 2 inches in size tend to be woody, as do fall-grown kohlrabi much over perhaps 4 inches in size; the Gigante cultivar can achieve great size while remaining of good eating quality.
Kohlrabi is relatively popular in Continental diets, but little-known in the western hemisphere.
There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (aka "Superschmeltz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow.
Some varieties are grown as feed for cattle.