Purple Kohlrabi is the enlarged above-ground stem of the kohlrabi plant (Brassica oleracea var. gongylodes), belonging to the Brassicaceae family. It is a kohlrabi variety characterized by its distinctive purple skin, while the inner flesh is generally white to pale green. Purple kohlrabi is commonly used in salads, stir-fries, boiled dishes, steamed preparations, and mixed vegetable dishes.
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 purple to deep purple and has a relatively smooth surface.
The inner flesh is white to pale green, firm, crisp, and juicy.
Fresh roots should be firm, intact, and free from bruising, decay, mold, or abnormal odor.
Young green leaves may remain attached to the stem and can also be used as food.
Flavor & Texture
Purple 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 softer and sweeter while retaining some light crispness.
Uses and Applications
Used raw in salads and fresh vegetable mixes.
Used as a natural color accent in vegetable dishes.
Stir-fried with meat, seafood, eggs, or other vegetables.
Added to soups, broths, and stews.
Boiled or steamed as a vegetable.
Used in 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, purple kohlrabi provides water, dietary fiber, vitamin C, vitamin B6, folate, potassium, and several minerals, as well as naturally occurring plant compounds and anthocyanin pigments responsible for its characteristic purple color.
