Editing Kohlrabi

{{Short description|Biennial cultivar of wild cabbage}}
{{Redirect|Gongylodes|the moth genus|Erechthias}}
{{Infobox cultivar
|
| image = Brassica oleracea var. gongylodes (kohlrabi).jpg
| image_caption = ''Brassica oleracea var. gongylodes'' (kohlrabi)
| species = ''[[Brassica oleracea]]''
| group = Gongylodes Group
| subdivision = Many; see text.
}}

'''Kohlrabi''' ({{IPA|de|koːlˈʁaːbi|lang|De-Kohlrabi.ogg}}; pronounced {{IPAc-en|k|oʊ|l|ˈ|r|ɑː|b|i}} in English; scientific name ''[[Brassica oleracea]]'' Gongylodes [[Group (horticulture)|Group]]), also called '''German turnip''' or '''turnip cabbage''', is a [[Biennial plant|biennial]] vegetable, a low, stout [[cultivar]] of [[wild cabbage]]. It is a cultivar of the same species as [[cabbage]], [[broccoli]], [[cauliflower]], [[kale]], [[Brussels sprouts]], [[collard greens]], [[Savoy cabbage]], and [[gai lan]].

It can be [[raw foodism|eaten raw]] or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as [[turnip]], although both are in the genus ''[[Brassica]]''.

== Etymology ==
The name comes from the [[German language|German]] {{Lang|de|Kohl}} ("cabbage") plus ''Rübe'' ~ ''Rabi'' ([[Swiss German]] variant) ("[[turnip]]"), because the swollen stem resembles the latter.<ref name=":0">{{Cite web|url=http://extension.illinois.edu/firstgarden/planning/dictionary/veggies/kohlrabi.cfm|title=Vegetable Dictionary - Kohlrabi|website=extension.illinois.edu|access-date=2016-05-09|archive-date=2019-05-12|archive-url=https://web.archive.org/web/20190512155116/http://extension.illinois.edu/firstgarden/planning/dictionary/veggies/kohlrabi.cfm|url-status=dead}}</ref>

Its [[Group (horticulture)|Group]] name Gongylodes (or lowercase and italicized ''gongylodes'' or ''gongyloides'' as a [[variety (botany)|variety]] name) means "roundish" in Greek,<ref>{{cite book|last=Stearn|first=William Thomas|title=Botanical Latin|url=https://books.google.com/books?id=pp8RAQAAMAAJ|series=275|year=1983|publisher=David & Charles|isbn=978-0-7153-8548-7|quote= gongylodes / gongyloides: roundish [also p. 323, Gongylodes (Knob-like): having an irregular roundish figure}}</ref> from {{lang|grc|gongýlos}} ({{wikt-lang|grc|γογγύλος}}, 'round').

== History ==
The first European written record is by the botanist [[Pietro Andrea Mattioli|Mattioli]] in 1554 who wrote that it had "come lately into Italy". By the end of the 16th century, kohlrabi spread to North Europe and was being grown in Austria, Germany, England, Italy, Spain, Tripoli and parts of the eastern Mediterranean.<ref>{{Cite web |title=Oxford Plants 400 |url=https://herbaria.plants.ox.ac.uk/bol/plants400/profiles/AB/Brassicaoleracea |website=University of Oxford |access-date=2020-08-22 |archive-date=2020-09-19 |archive-url=https://web.archive.org/web/20200919034818/https://herbaria.plants.ox.ac.uk/bol/plants400/Profiles/AB/Brassicaoleracea |url-status=live }}</ref>

== Description ==

Kohlrabi has been created by [[artificial selection]] for lateral [[meristem]] growth (a swollen, nearly spherical shape); its origin in nature is the same as that of [[cabbage]], [[broccoli]], [[cauliflower]], [[kale]], [[collard greens]], and [[Brussels sprout]]s: they are all bred from, and are the same species as, the [[Brassica oleracea|wild cabbage]] plant (''Brassica oleracea'').

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.<ref>{{Cite web|url=http://www.thekitchn.com/kohlrabi-is-weird-heres-what-you-can-do-with-it-ingredient-spotlight-189813|title=Kohlrabi Is Weird! And Here's What You Can Do With It — Ingredient Spotlight|website=The Kitchn|access-date=2016-05-09|archive-date=2020-01-28|archive-url=https://web.archive.org/web/20200128102233/https://www.thekitchn.com/kohlrabi-is-weird-heres-what-you-can-do-with-it-ingredient-spotlight-189813|url-status=live}}</ref>
[[File:KohlrabiinMarket.jpg|thumb|White kohlrabi]]
Except for the ''Gigante'' cultivar, spring-grown kohlrabi that are much over {{Convert|5|cm|abbr=on|sigfig=1}} in size tend to be woody, as do full-grown kohlrabi much over perhaps {{Convert|10|cm|abbr=on|sigfig=1}} in size; the Gigante cultivar can achieve great size while retaining good eating quality.<ref>{{Cite web|url=https://bonnieplants.com/growing/growing-kohlrabi/|title=Growing Kohlrabi - Bonnie Plants|website=Bonnie Plants|language=en-US|access-date=2016-05-09|archive-date=2018-10-06|archive-url=https://web.archive.org/web/20181006053449/http://bonnieplants.com/growing/growing-kohlrabi/|url-status=live}}</ref> The plant matures in 55–60 days after sowing and has good standing ability for up to 30 days after maturity. The approximate weight is g {{Convert|150|g|abbr=on}}. It grows well in [[hydroponic]] systems, producing a large edible bulk without clogging the nutrient troughs.

There are several varieties commonly available, including 'White Vienna',<ref>{{cite web|title=Early White Vienna Kohlrabi|url=http://www.rareseeds.com/early-white-vienna-koh/|publisher=rareseeds.com|access-date=16 May 2017|archive-url=https://web.archive.org/web/20170626151305/http://www.rareseeds.com/early-white-vienna-koh/|archive-date=26 June 2017|url-status=dead}}</ref> 'Purple Vienna', 'Grand Duke', 'Gigante' (also known as "Superschmelz"), 'Purple Danube', and 'White Danube'. Colouration of the purple types is superficial: the edible parts are all pale yellow.  The leafy greens can also be eaten.  One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called ''Haakh''. ''Haakh'' and ''Monj'' are popular Kashmiri dishes made using this vegetable. In the second year, the plant will bloom and develop seeds.

==Nutrition==
{{nutritional value
| name = Kohlrabi, raw
| kJ = 113
| water = 91.00 g
| protein = 1.7 g
| fat = 0.1 g
| carbs = 6.2 g
| fiber = 3.6 g
| sugars = 2.6 g
| calcium_mg = 24
| iron_mg = 0.4
| magnesium_mg = 19
| phosphorus_mg = 46
| potassium_mg = 350
| sodium_mg = 20
| manganese_mg = 0.139
| selenium_ug = 0.7
| vitA_ug = 2
| niacin_mg = 0.4
| pantothenic_mg = 0.165
| vitB6_mg = 0.15
| vitB12_ug = 0
| folate_ug = 16
| vitC_mg = 62
| vitD_ug = 0
| vitE_mg = 0.48
| vitK_ug = 0.1
| zinc_mg = 0.03
| copper_mg = 0.129
| thiamin_mg = 0.05
| riboflavin_mg = 0.02
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/168424/nutrients Link to USDA Database entry]
}}
Raw kohlrabi is 91% water, 6% [[carbohydrate]]s, 2% [[protein (nutrient)|protein]], and contains negligible [[fat]] (table). In a {{cvt|100|g}} reference amount, raw kohlrabi supplies 27 [[calorie]]s, and is a rich source (20% of more of the [[Daily Value]], DV) of [[vitamin C]] (65% DV) and a moderate source (10-19% DV) of [[copper in biology|copper]] and [[potassium in biology|potassium]], with no other [[micronutrient]]s in significant amounts (table).

== Preparation and use ==
Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.

Although all parts of kohlrabi are edible, the bulbous stem is most frequently used, typically raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. It is also more crunchy and crisp than a raw broccoli stem.

Kohlrabi leaves are edible and can be used similarly to [[collard greens]] and [[kale]], but take longer to cook.

Kohlrabi is an important part of [[Kashmiri cuisine]], where it is called ''Mŏnji.'' It is one of the most commonly cooked vegetables, along with [[Collard (plant)|collard greens]] (''haakh''). It is prepared with its leaves and served with a light soup and eaten with rice.

In Cyprus, it is popularly sprinkled with salt and lemon and served as an appetizer.

Kohlrabi is a common ingredient in [[Vietnamese cuisine]]. It can also be found in the dish [[Chả giò|nem rán]], stir fry and [[Vietnamese cuisine|canh]]. Raw kohlrabi is usually sliced thinly for [[nộm]] or [[nước chấm]].

Some varieties are grown as feed for [[cattle]].<ref>Bailey, L. H., (1912, republished in 1975). Kohlrabi for stock-feeding. In ''[https://books.google.com/books?id=VtuQyY88CEsC Cyclopedia of American Agriculture: Vol. II--crops] {{Webarchive|url=https://web.archive.org/web/20160427220300/https://books.google.com/books?id=VtuQyY88CEsC&printsec=frontcover&sig=9rT_B0dkatElsxyFJ1O7-hXiJ7I&source=gbs_book_other_versions_r&cad=3_1 |date=2016-04-27 }}''. [[Macmillan Publishing]], New York. p. 389–390. {{ISBN|0-405-06762-3}}. Google Book Search. Retrieved on June 15, 2008.</ref>

==Gallery==
<gallery>
File:kohlrabi.jpg|Kohlrabi grown in a flower pot
File:Kohlrabi violett blueht seitlich.jpg|Blooming plant in the 2nd year
</gallery>

== References ==
{{Reflist}}

== External links ==
* {{Commons category-inline|Brassica oleracea var. gongylodes}}
* [https://web.archive.org/web/20081205073932/http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?AC=QBE_QUERY&BU=http%3A%2F%2Fdatabase.prota.org%2Fsearch.htm&TN=PROTAB~1&QB0=AND&QF0=Species+Code&QI0=Brassica+oleracea+kohlrabi&RF=Webdisplay PROTAbase on ''Brassica oleracea (kohlrabi)'']
*{{Cite Americana|wstitle=Kohl-rabi |short=x |noicon=x}}
*{{Cite NIE|wstitle=Kohl-rabi|year=1905 |short=x |noicon=x}}

{{Brassica}}
{{Brassica oleracea}}
{{Taxonbar|from=Q147202}}
{{Authority control}}

[[Category:Brassica oleracea]]
[[Category:Stem vegetables]]