Kohlrabi Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica oleracea
Leaves can be eaten raw in salads or steamed. The bulbs can be cooked like turnips.
Also called cabbage turnip, the two varieties of kohlrabi, green and purple, should both have medium-sized firm roots and the greens for both varieties should be crisp and firm.
The coloring should be light for the green variety and deep for the purple variety.
Avoid product with blemishes on the roots, leaves that have dark patches of slime, are wilted or yellowing.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Kohlrabi is very low in Saturated Fat and Cholesterol. It's also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.
Amount per serving
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
This bulb-stemmed member of the cabbage family is not a cross between cabbage and turnips as some think. This incorrect assumption has been perpetuated by the German name, "kohl" meaning cabbage and "rabi" meaning turnip.
Bok Choy
Bok choy is actually an Oriental cabbage and a relative of broccoli, cabbage and cauliflower. Bok choy stalks are crisp like celery but are not (...)
Read More
Tip/Trivia of the Day Archive
View All
Locally Grown Is Complex
Friday, October 11, 2013