The Complete Handbook of Kohlrabi

Chapter 1: Understanding Kohlrabi

The Origin and True Identity of the Crop

Kohlrabi is a cruciferous vegetable, a member of the species Brassica oleracea. This is the same species that includes cabbage, broccoli, cauliflower, kale, and Brussels sprouts. Unlike those crops, however, kohlrabi does not yield a head of leaves, a flower stalk, or a set of axillary buds. The edible portion is the lower portion of the stem, which swells into a spherical, turnip-like bulb above the ground. This morphological distinction is the key to understanding the entire plant. Its botanical identity is a direct result of human selection, with the swollen stem being an exaggerated version of the stem structure. It was bred for this exaggeration, much like broccoli was bred for its immature flower heads.

The plant originates from the Mediterranean and was likely cultivated by the ancient Romans, though the modern form we recognize was formalized in Europe in the 1500s. It made its way to northern Europe quickly, where it became a staple in German and Austrian kitchens, hence its name. The German word "kohl" for cabbage and "rabi" for turnip creates the compound name, which is a fairly accurate description of its appearance. This cultural heritage is important, for it explains its current market presence and consumption patterns. Kohlrabi is a cool-season crop, thriving in temperatures between 40°F and 75°F (4°C and 24°C). It requires consistent moisture and full sun but is otherwise a relatively low-maintenance plant compared to other Brassica crops. Its