- kohlrabi
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/kohl rah"bee, -rab"ee, kohl"rah'bee, -rab'ee/, n., pl. kohlrabies.a cultivated cabbage, Brassica oleracea gongylodes, whose stem above ground swells into an edible, bulblike formation. Also called stem cabbage, turnip cabbage.[1800-10; < G < It cavolrape (pl. of cavolrapa lit., stalk or cabbage turnip), with G Kohl cabbage for It cavol-. See COLE, RAPE2]
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Form of cabbage (Brassica oleracea, Gongylodes group) of the mustard family, which originated in Europe.Its most distinctive feature is the greatly enlarged, globular to slightly flattened stem that grows just above the soil. Its flesh resembles that of a turnip but is sweeter and milder. Low in calories, kohlrabi is an excellent source of vitamin C, minerals, and dietary bulk. The young tender leaves may be eaten as greens; the thickened stem is served raw or cooked. Though not widely grown commercially, it is popular in some regions.
Kohlrabi (Brassica oleracea)W.H. Hodge* * *
▪ plant(Brassica oleracea, Gongylodes group), form of cabbage of the mustard family (Brassicaceae), first described in the 16th century, of European origin. Its most distinctive feature is the greatly enlarged stem just above the soil. It is best harvested for food when this enlargement is 5–6 cm (2–2.5 inches) in diameter. At this stage the enlargement is globular to slightly flattened, but if allowed to become old it becomes elongated. The flesh resembles that of the turnip but is sweeter and milder. Kohlrabi is not widely grown commercially but is popular in some regions as a kitchen garden vegetable; in Europe it is grown for stock feed. The young tender leaves may be eaten as greens; the thickened stem is served as a cooked vegetable.* * *
Universalium. 2010.
