Blue kohlrabi is a decorative highlight in the garden. The tuber is violet only on the outside, the inner part is white. The colour has no influence on the taste.

The kohlrabi stem can be eaten raw and cooked, for example diced and steamed or boiled. In France kohlrabi is also sliced and pickled like sauerkraut. The typical pungent, aromatic cabbage flavour comes from the glucosinolates contained. We use young stems, because they become increasingly woody with age. The plant shown here is – as can be seen from the colourful foliage – already older.

The young leaves can also be eaten, as salad or cabbage. These contain twice as much vitamin C, 100 times more carotene and 10 times more iron and calcium than the stem. The blossom appears only in the second year.

Kohlrabi, whether “blue” (actually purple) or green, is one of the most important cabbages, especially in German cuisine. The breeding history is not completely clear. Original cabbage, however, comes from the Mediterranean region.

• Edible Stem
• Culinary Group Brassica vegetable
• Taste pungent aromatic
• Trivial Names Blauer Kohlrabi, Kohlrabi, Oberkohlrabi, Oberrübe, Kohlrübe, Rübkohl, Stängelrübe, German turnip, Chou-rave, Colrave
• Size 35 cm
• Taxonomy Brassicaceae (Cabbage Family) Brassica oleracea var. gongylodes
• Origin unknown (maybe Mediterraneum) (Map)
• Locality Palmengarten Frankfurt (FRP) 2020