30+ Kohlrabi

Kohlrabi is one of the crops that Holy Roman Emperor Charlemagne grew to feed the poor in times of hunger. It is thought to have been bred from the wild cabbage to increase the size of the spherical, edible stem. It gets its name from the German words for cabbage (kohl) and turnip (rube). It comes in green, white and purple varieties.

Kohlrabi is very high in vitamin C and high in copper. It also has B1, B2, B5, B9, potassium, phosphorous, manganese, iron, magnesium, calcium and fibre. Its phytonutrients are anti-inflammatory and antioxidant. They support the immune system, cardiovascular health and detoxification.

The inner flesh of kohlrabi can be eaten raw in salads or slaws. It can be roasted, steamed or sauteed and served as a side dish. It can be added to soup, stews, bubble and squeak and mash. It can be added to bread. The leaves can also be eaten and added to salads, soups and stews.