Kohlrabi: A cabbage with a belly

Kohlrabi (Brassica oleracea variety gongylodes) is sometimes referred to as German turnip though not closely related to turnip. The word Kohlrabi comes from the German word "kohl" meaning cabbage and "rabi" meaning turnip. This unusual looking vegetable originated in northern Europe and was not known 500 years ago. Kohlrabi did not become known in the United States until 1800. Kohlrabi tastes like cabbage but is sweeter.

It can be eaten raw, fermented, or cooked. Edible preparations are made with both the stem and the leaves. The tough, outer layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance. Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.

There are purple and white varieties and they both store well owing to the thick outer layers of the stem.

Grow in full to part sun in amended garden soil. Feed occasionally with an organic fertilizer. Keep moisture even. Sow seed indoors as early as August, or direct sow in late September, early October, and it will grow throughout the cool season until summer, or until harvest.

Kohlrabi grows well with beets, celery, cucumber, lettuce, nasturtium, onion, and potato. It’s a poor companion with pole beans.