Kohlrabi

Kohlrabi, also known as German turnip or knol-kohl, is a biennial edible plant in the cabbage family Brassicaceae that has been cultivated since the 16th century. The name "kohlrabi" comes from the German words kohl ("cabbage") and rabi ("turnip"), reflecting its turnip-like appearance and cabbage-like flavor. In Hebrew, it is called קִילְרָבִּי (transliterated as kilerabi). Other relevant translations include chou-rave in French, kohlrabi in Spanish, and kohlrabi in Italian. The plant is primarily grown for its stem, which becomes swollen and turnip-like above the ground. Kohlrabi is typically quick to mature, with small varieties ready to harvest in as few as 50 days. The young stems are peeled and eaten raw, steamed, stir-fried, braised, or stewed. They have a flavor reminiscent of broccoli stems or cabbage hearts, and are best when small and tender. The variety of colors ranges from white to purple, depending on the cultivar. Kohlrabi is also known for its high nutritional value, being a good source of vitamin C, fiber, and potassium.