kohlrabi


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kohlrabi

(kōl`rä`bē) [Ger. partly from Ital.,=turnip cabbage], plant (Brassica caulorapa, sometimes classified as var. caulorapa of the cabbagecabbage,
leafy garden vegetable of many widely dissimilar varieties, all probably descended from the wild, or sea, cabbage (Brassica oleracea) of the family Cruciferae (or Brassicaceae; mustard family), found on the coasts of Europe.
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 species) of the family Cruciferae (or Brassicaceae; mustardmustard,
common name for the Cruciferae, or Brassicaceae, a large family chiefly of herbs of north temperate regions. The easily distinguished flowers of the Cruciferae have four petals arranged diagonally ("cruciform") and alternating with the four sepals.
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 family), with an edible, turniplike, swollen stem. It is a cool-weather plant grown more in Europe, where some varieties are used for fodder, than in America. The flavor is more delicate than that of some of the other cabbage plants. Kohlrabi is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Capparales (or Brassicales), family Cruciferae (or Brassicaceae).
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kohlrabi
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kohlrabi

kohlrabi

Taste and texture similar to cabbage heart or broccoli stem, but milder and sweeter. Can be eaten raw, leaves and bulb. Cancer fighting, especially colon and prostate, high in C, calcium, potassium, fiber. In cabbage family.
Edible Plant Guide © 2012 Markus Rothkranz
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Kohlrabi

 

(Brassica caulorapa), a plant used as a vegetable, with a thickened, fleshy caulocarpic stalk, which is used as food in cooked or raw form. It is distinguished by a high content of vitamin C. Kohlrabi is cultivated in Western Europe, Southwest Asia, India, America, the European USSR, and Middle Asia.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.

kohlrabi

[kōl′rä·bē]
(botany)
A biennial crucifer, designated Brassica caulorapa and B. oleracea var. caulo-rapa, of the order Capparales grown for its edible turniplike, enlarged stem.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

kohlrabi

a cultivated variety of cabbage, Brassica oleracea caulorapa (or gongylodes), whose thickened stem is eaten as a vegetable
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
In particular, the dark sweet flavour of the roasted beetroot contrasting with the bright raw earthiness of the kohlrabi is delicious, and the fried capers are a little addictive too.
Caption: Cruciferous vegetables include cabbage, broccoli, kohlrabi, and cauliflower.
Kohlrabi has a gorgeous crunch that works very well in a slaw, especially with sharp green apple.
To Finish The Shoulder Sweat the onions, celery and kohlrabi in the butter until soft.
That would be shredded brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale, all washed and ready to go.
They also come in several vegetable varieties such as the Black Seeded Simpson Lettuce, Red Beefsteak Tomato, Black Diamond Watermelon, Purple Vienna Kohlrabi, and Scarlet Nantes Carrot.
Cruciferous vegetables: |Leafy greens such as broccoli, kale, kohlrabi, cabbage, cauliflower and rocket, are packed with sulforaphanes which are linked to a lower cancer risk, particularly for prostate cancer.
| Cruciferous Vegetables: These |leafy greens, including broccoli, kale, kohlrabi, cabbage, cauliflower and rocket, are packed with sulforaphanes which are linked to a lower cancer risk, particularly for prostate cancer.
In this episode it's a piece of monkfish versus turkey mince, and one team struggles with incorporating kohlrabi and tinned creamed corn into one palatable plate of food.
1 KOHLRABI is rich in vitamins and dietary fibre and has only 27 calories per 100g, a small amount of fat and zero cholesterol.
Kohlrabi: the oddball among vegetables I grow in spring.