Kohlrabi
What is it?
Kohlrabi (Brassica oleracea var. gongylodes), commonly referred to as “German turnip,” is a vegetable belonging to the Brassica family, which also includes cabbage, broccoli, and kale. It is believed to have originated in northern Europe and derives its name from the German words ‘kohl’ (cabbage) and ‘rabi’ (turnip), reflecting its distinctive form—a swollen, bulb-like stem topped with leafy greens.
What other names does it have?
Botanical Name: Brassica oleracea
Regional Names: Navalkol (Marathi); Ganth Gobi (Hindi); Knolkhol (Tamil, Kannada, Telugu); Ol Kopi (Bengali); Monji Haakh (Kashmiri)
When is it in season?
Where is it found?
Kohlrabi grows well in India’s hilly, cool-climate regions, particularly in Himachal Pradesh, Sikkim, and Jammu & Kashmir. It is especially popular in Kashmir, where it is locally known as monji haakh.
The crop prefers rich, well-drained soils such as loamy or sandy loam, enriched with compost or farmyard manure. It requires consistently moist conditions without waterlogging and grows best in slightly acidic soils with a pH range of 6.0 to 7.0.
What is its history/cultural significance?
In Kashmir, kohlrabi is considered a staple winter vegetable and is commonly stewed in light broths flavoured with turmeric, asafoetida, and mustard oil. This preparation is typically served with steamed rice. In Jharkhand, kohlrabi is used to make kanji, a traditional fermented drink prepared by soaking the vegetable in water with mustard seeds and spices, and is especially popular during the warmer months. The vegetable’s versatility is evident in other regions as well; in Himachal Pradesh, it is often sautéed with spices or combined with seasonal vegetables in stir-fries and curries.
How can you use it?
Kohlrabi can be eaten raw or cooked. When raw, it may be sliced or grated into salads and slaws, offering a crisp texture and mild, cabbage-like flavour. When cooked, kohlrabi softens and becomes subtly sweet. It can be boiled, steamed, sautéed, roasted, or added to curries, stews, and stir-fries.
What states can I find it in?
What parts of the plant are edible?
Leaves and Bulb
Is it nutritious?
Kohlrabi contains vitamin A, vitamin C, vitamin D as well as iron, calcium, and potassium. Source
How do you store it?
The leaves and bulb should be separated for extended storage. However, they are best used between 2-3 days
If kohlrabi is stored between 0-4 degrees Celcius, it can last up to 2 weeks.
Stories:
Know All About Kohlrabi, A Popular Seasonal Veggie From Jharkhand by Smriti Dey, Slurrp
The article explores kohlrabi’s versatile significance in Jharkhand, detailing traditional recipes like kanji, curry, pakoras, and dal.
Falling for Kohlrabi by Tara Narayan, Goan Observer
The article reflects on the culinary and nutritional significance of kohlrabi, highlighting its versatile cooking methods.
Recipes:
Kashmiri Kohlrabi Curry by Sarana Kamini
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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