Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
This Grilled Beets recipe is easy to make on your grill using fresh, in-season beets, regular olive oil, and fine salt.
Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There's plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
3-Ingredient Peanut Butter Cookies are easy to make with peanut butter, an egg, and sugar. They are flour-free and make the most delicious, classic, chewy peanut butter cookies. Enjoy them as is or drizzled with chocolate.
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Estimated reading time: 5 minutes
Have you ever heard of kohlrabi? It's a lesser-known vegetable that deserves a lot more attention. It may look like a turnip or cabbage, but kohlrabi has a unique taste and texture all its own. If you're looking to try something new in the kitchen, consider giving kohlrabi a try. In this article, we'll cover everything you need to know about this versatile vegetable.
Kohlrabi is a member of the brassica family, which includes other vegetables like broccoli, cauliflower, and kale. It's often described as having a mild, sweet flavor with a hint of peppery spice. Kohlrabi is a great source of fiber, vitamin C, and potassium, making it a healthy addition to any diet.
If you're a fan of kohlrabi, you might be curious about the history behind this unique vegetable. Kohlrabi has been around for centuries and has been cultivated all over the world. In this article, we'll take a look at the history of kohlrabi and how it has evolved over time.
Kohlrabi is believed to have originated in northern Europe, specifically in Germany. The word "kohlrabi" is derived from the German words "kohl," meaning cabbage, and "rabi," meaning turnip. The vegetable has been cultivated for centuries and was first documented in 1554 by a botanist named Leonhard Fuchs.
From Germany, kohlrabi spread throughout Europe and eventually made its way to North America in the early 1800s. It became a popular vegetable in both the United States and Canada, where it was grown in gardens and sold at local markets.
In the mid-1800s, kohlrabi made its way to India and became a popular ingredient in many Indian dishes. Today, kohlrabi is grown and eaten all over the world, from Europe to Asia to the Americas.
Kohlrabi has a number of different varieties, each with its own unique flavor and appearance. Some of the most popular varieties include:
Today, kohlrabi remains a popular vegetable among health-conscious consumers and foodies alike. It's a great source of fiber, vitamin C, and potassium, and it can be used in a variety of different dishes. Whether you're grating it into a salad, roasting it as a side dish, or sautéing the leaves, kohlrabi is a versatile vegetable that's sure to impress.
Kohlrabi has a long and fascinating history that has spanned centuries and continents. From its humble beginnings in Germany to its global popularity today, kohlrabi is a vegetable that has stood the test of time. Whether you're a long-time fan or a newcomer to this unique vegetable, there's no denying that kohlrabi is a fascinating part of our culinary heritage.
When you're buying kohlrabi, look for firm bulbs with smooth skin. The leaves should be green and fresh-looking. You can store kohlrabi in the refrigerator for up to a week. If you're not going to use it right away, remove the leaves and store the bulbs in a plastic bag in the crisper drawer.
Kohlrabi can be prepared in a variety of ways. You can peel it and eat it raw, slice it and roast it, or grate it into a salad. The leaves are also edible and can be sautéed or added to soups and stews.
Kohlrabi is a versatile and underappreciated vegetable that's worth adding to your culinary repertoire. Whether you're roasting it, grating it into a salad, or sautéing the leaves, kohlrabi is a tasty and healthy addition to any meal. So next time you're at the farmer's market or grocery store, be sure to pick up some kohlrabi and give it a try!
Ella says
Thank you for the article. I read it with a great interest. Can kohlrabi be grown at home from a bulb?
Sara Maniez says
Hello Ella, Thank you for your interest in kohlrabi and for reading my article. I'm glad to hear that you found it informative.
To answer your question, yes, kohlrabi can definitely be grown at home from a bulb. It's actually quite easy to do and doesn't require any special equipment or expertise.
All you need to do is select a firm, smooth kohlrabi bulb, cut off the top leaving about an inch of stem, and plant the bulb in a pot or garden bed with the stem facing up and the bulb buried about 1 inch deep in the soil. Keep the soil moist but not waterlogged, provide plenty of sunlight, and maintain a temperature range of 55 to 75 degrees Fahrenheit (13 to 24 degrees Celsius). In about 45 to 60 days, your kohlrabi should be ready to harvest.
I hope this helps, and I wish you the best of luck in your kohlrabi growing endeavors! Kind regards, Sara