Also called a German turnip, kohlrabi is an interesting green from the same family as cabbage, Brussel sprouts, broccoli, and more. It tastes somewhat sweet and peppery with a mouth-feel similar to that of broccoli stems. It grows underground, similar to beets, but looks like a large, round, white ball with green stems. Kohlrabi has a high amount of antioxidants such as Vitamin C and anthocyanins, putting it in the middle of the pack as far as what you should and shouldn’t eat. Diets rich in Vitamin C have been shown to reduce the risks of premature death, diabetes, and metabolic diseases. Keep reading to learn more about kohlrabi!
Kohlrabi is also rich in fiber, making it a perfect vegetable choice for those with digestive concerns. It can be eaten raw or cooked, but most people prefer to cook it. Kohlrabi originated from Europe and grew best in cool climates with direct sunlight. If you’re interested in growing your own kohlrabi, be sure to have proper drainage as kohlrabi doesn’t do well with excessive water. Did you know kohlrabi is actually a flowering plant? That’s right! Kohlrabi grows cabbage-like leaves that often turn purple or green and has yellow flowers. It’s an interesting vegetable that often gets overlooked. There are two different kinds of kohlrabi – white and purple. Each type has its own distinct taste.