Kohlrabi

Until Kohlrabi started showing up in my CSA box many years ago, I have to confess I hadn't the faintest idea what Kohlrabi was.

🍃 Kohlrabi is a member of the cabbage family, native to northern Europe.

🍃 It has a crisp texture, with a subtle radish like taste when eaten raw and a mellow turnip like taste when cooked.

🍃 It can be sliced, grated, or julienned raw to be added to a salad.

🍃 It can be cooked any way you would cook a turnip. My favorite way is braised with lots of olive oil and some red pepper flakes.

🍃 If you’re lucky enough to be able to buy the kohlrabi with the greens still attached, they are also edible. They could also be braised or added to a soup!

🍃 Kohlrabi is high in fiber and has a greater carbohydrate content than most vegetables, which makes them quite sustaining.

🍃 It has an abundance of vitamin C and an assortment of B vitamins.

🍃 It also contains a respectable amount of potassium, copper, and manganese.

🍃 Kohlrabi is a terrific blood and kidney cleanser and helps clear one’s complexion.

🍃 It is also good for the skeletal, digestive, and lymphatic system.

🍃 Kohlrabi helps stabilize blood sugar imbalances, so is helpful for individuals with hypoglycemia and diabetes.

🍃 All members of the brassica (cabbage) family contain dithioltiones, which are a group of compounds that have anticancer and antioxidant properties.

🍃 Brassicas also contain indoles, substances that protect against breast and colon cancer.

🍃 They contain sulfurs, which have antibiotic and antiviral characteristics.

🍃 Brassicas also mildly stimulate the liver and other tissues out of stagnancy.

Kohlrabi is a good reminder of how beneficial it is to eat a varied diet full of vegetables!

I'm getting kohlrabi in my CSA box today and I have big plans to try out a Kohlrabi Salad Recipe I found while researching this article.

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Do you cook with Kohlrabi? What is your favorite way to eat it?