Green-White Kohlrabi (Brassica oleracea var. gongylodes) is the enlarged above-ground stem of the kohlrabi plant, belonging to the Brassicaceae family. Kohlrabi originated in Europe and is now cultivated in many regions worldwide. The young swollen stem is commonly used as a vegetable in stir-fries, boiled dishes, steamed preparations, soups, and salads.
Characteristic Features
The swollen stem is round, slightly flattened, or spherical, with leaf stalks growing directly from the enlarged stem.
The skin ranges from light green to green or purple, depending on the variety.
The flesh is white to pale green, crisp, juicy, and firm.
Fresh kohlrabi should have a clean, intact surface and be free from bruising, decay, mold, or abnormal odor.
Young green leaves may remain attached and can also be used as food.
Flavor & Texture
Kohlrabi has a mild vegetable aroma, fresh flavor, slight sweetness, and a delicate cabbage-like note. The raw flesh is crisp, firm, and juicy; when cooked, it becomes tender while retaining some light crispness.
Uses and Applications
Used raw in salads and fresh vegetable mixes.
Stir-fried with meat, seafood, eggs, or other vegetables.
Added to soups, broths, and other cooked dishes.
Boiled or steamed as a vegetable.
Used in Vietnamese-style fresh vegetable salads and mixed preparations.
Combined with carrots, peas, and other vegetables.
Used in vegetarian and plant-based dishes.
Sliced, julienned, or diced according to preparation requirements.
Nutritionally, kohlrabi provides water, dietary fiber, vitamin C, vitamin B6, folate, potassium, and several minerals, as well as naturally occurring plant compounds characteristic of the Brassicaceae family.
