Cabbage turnip

The origin of kohlrabi is not exactly clear. It is thought to come from the Mediterranean region and Central Asia. Kohlrabi has been in Europe since the 16th century.
There are around 30 white varieties and 14 blue varieties in Germany.
The shape of the kohlrabi can vary, from spherical to flat-round or even oval. Its colour can be whitish, green, reddish or purple. Its flavour is spicy and slightly sweet.

Kohlrabi consists of about 90% water, but it also contains vitamins C and B, as well as the minerals iron, carotene, potassium, calcium and magnesium.
The leaves are not to be sneezed at either, in some cases they contain even more vitamins than the bulb itself.

Kohlrabi is best eaten quite quickly. It can also be stored in the fridge wrapped in a damp cloth, but then the leaves should be cut off first as they draw the liquid out of the bulb. The kohlrabi will then keep for about a week.