About Kohlrabi
The word kohlrabi is German for “turnip cabbage” (kohl for coleslaw and rübe for turnip) although kohlrabi is not a root vegetable at all. It’s brassica – like cabbage, broccoli and cauliflower – and those beautiful varieties grow above ground, not below. Kohlrabi is a pretty versatile vegetable when it comes to preparation. We usually eat them raw, peeled, sliced and put it in a salad or eat it with it.
How to plant Kohlrabi
Kohlrabi is easy to grow, even for beginners. Gardeners who can’t wait to get into season should add kohlrabi to seasonal crops like peas and radishes. Kohlrabi is very willing to cope and it will finish well with his growth system before the heat temperature.
Tree of Kohlrabi instant camp when the last gel past the spring of the spring, or knocks at enough time to farm before Geel’s first. Press the seeds 1/4 to 1/2 inch deep into the soil with a one-inch hole. For row planting, keep rows 12 inches apart. Thin the fruit to 4 inches in different places after good leaves. Note: Spaces may vary between plant types. For example, a large type of kohlrabi, which is chosen for a long fall, should be planted four inches apart and 12 inches between plants.
Harvest
Kohlrabi doesn’t show a visible color change as it matures, but you can rely on size as an indicator of harvest readiness. Those that grow in green have the best appearance and flavor, so pull the whole plant when the bulbs are two or three inches in diameter. Store bulbs in a cool, dry place until you’re ready to eat them. The bulbs will keep a month in the refrigerator.
Like other cruciferous vegetables, the flavor of kohlrabi is good on the day of harvest and begins to decrease a little each day after that. In fact, the kohlrabi you see on the food store shelves and slightly wilted leaves can even be a little skunky – not a great introduction of new herbal taste sensation. Kohlrabi leaves are eaten either cooked (as a salad) or raw. Eat greens immediately after harvest for best flavor.
Different types of kohlrabi
Kohlrabi comes in nearly a dozen varieties with different shapes, colors, flavors, textures, immunity and shelf life. You can also choose from heirloom or hybrid1 varieties. You can choose between green and purple kohlrabi varieties only depending on your preference. In any case, the bulb is white inside when it is cut or cut. Some chefs say that the purple variety tastes better;
some popular purple options include ‘Kolibri’, ‘Rapid’ and ‘Purple Vienna’.
‘Gigante’ produces large sweet bulbs, resistant to disease and can be stored for a long time. ‘Early White Vienna’ is a small ‘dwarf’ variety that can stay in the field for a long time without producing fruit.
‘Grand Duke’ is the only kohlrabi to achieve the All American Selection award, and it takes only 50 days to mature.
Nutritional Profile of Kohlrabi
One cup (135 grams) of kohlrabi provides 93% of your daily vitamin C needs.
It is also a good source of potassium, fiber, and vitamin B6.
Health benefits of kohlrabi
Can boost cancer prevention
Kohlrabi is a member of the cruciferous vegetable family – Brassica oleracea – along with broccoli, cauliflower, kale, collard greens, etc. According to the National Cancer Institute, compounds called glucosinolates in these vegetables can help prevent certain types of cancer by activating carcinogens and protecting cells from DNA damage. However, only animal and in vitro studies have shown this benefit. Studies in humans are endless.
Improves digestion
Like other cruciferous vegetables, the rich food fiber in Kohlrabi improves digestive health and helps move your intestines. As a result, it reduces constipation, cramps and bloating. With nearly 5 grams of fiber in every cup, kohlrabi supports your gut health while boosting nutrient absorption.
Better heart health
Research supports the fact that a high amount of dietary fiber is associated with less heart disease and plays a role in preventing obesity. General advice recommends that we eat green vegetables, whole fruits, and bright fruits. However, some researchers believe that white vegetables including kohlrabi, potatoes, cauliflower, turnips, onions and parsnips should also be recommended for the fiber and other nutrients they provide.
Improves eyesight
Kohlrabi contains 22 mcg of beta-carotene per 100 grams. Vitamin A helps improve vision, and beta-carotene is found in kohlrabi, which converts carotene into vitamin A.
Dry eyes are a serious problem. Vitamin A or beta-carotene helps keep the cornea moist and protects against scarring, poor vision or vision loss. Beta-carotene also helps improve night vision. One research report says that beta-carotene in kohlrabi works as an antioxidant compound in the eye area.
Food safety and Storage
The best place to store kohlrabi for a long time is in the root cellar where it can stay cool for the entire winter. And if you don’t have a root cellar, kohlrabi can be stored in the refrigerator for up to a month.
You can freeze kohlrabi, but it’s best to dry it first. Then store in the freezer in an airtight container for up to one year.
How to prepare kohlrabi
You can also steam, boil, boil, snort or eat them. First remove the skin on the surface. Add them to soups or stews. Grind them and mix it with grated carrots or apples.
Boil them and stir them with potatoes or other vegetables. Stir them in with other vegetables, or cut them into julienne strips and fry them like potatoes. Search for Indian recipes using kohlrabi as it is commonly used in Indian cuisine.
