Inventory, 12 ct : 3.00
This item was last sold on : 01/16/17
Purple Kohlrabi may appear to be a root but in-fact, it is the enlarged stem of the fast-growing plant with its leaves growing directly from the bulb. Purple Kohlrabi's color is contained in the skin only, once peeled it reveals the same ivory flesh as its more common green counterpart. The preferred size for eating Purple Kohlrabi is roughly two to three inches in diameter. Larger bulbs are ideal for other preparations, such as stuffing. The smaller bulbs are tender and mild, with a sweet taste. The flavor of Purple Kohlrabi is often likened to crisp broccoli stems with a hint of radish and the texture of an apple. Purple Kohlrabi has a juicy consistency, and is said to be a bit sweeter than the green variety.
Purple Kohlrabi is available year-round with a peak season in the early spring.
Purple Kohlrabi is part of the Cruciferous family of vegetables, scientifically known as Brassica oleracea var. gongylodes. The word ‘Kohlrabi’ comes from the Germanic words for cabbage, ‘kohl’, and turnip, ‘rabi’. It was given its name for the close resemblance to both a cabbage, and a turnip, with its bulbous stem sitting on top of the ground. The Purple variety is a bit less common than its green counterpart.
The purple pigment in the skin and leaves of Purple Kohlrabi comes from the presence of anthocyanins, which are cancer-fighting compounds. The pigment is only present in the skin and leaves, lined with purplish-red veins, so therefore the cancer-fighting benefits are mostly present in the leaves of Purple Kohlrabi. Kohlrabi is high in vitamin C and a good source of both fiber and potassium. The nutrient-dense tuber also contains high amounts of phosphorus, magnesium, calcium and iron. Kohlrabi, like other cruciferous vegetables, contains anti-cancer phytochemicals and is considered beneficial for good health.
Purple Kohlrabi can be prepared using almost every method of preparation, raw or cooked. Peel the Purple Kohlrabi’s skin, after removing any greens and stems. Smaller bulbs will have skin that is easier to remove, whereas larger bulbs may have tougher, more fibrous layers to remove. Raw, Purple Kohlrabi can be shredded for salads, slaws or mixed with flour and egg for fritters. Julienned Purple Kohlrabi can be added to salads or cut into larger matchsticks for crudité. Cut Purple Kohlrabi into chunks to add to soups and stir-fries. Steamed Purple Kohlrabi can be added to any number of dishes, from omelets to pasta or rice dishes. Make a Kohlrabi gratin with a mild cheese, or pair with creamy soups or sauces. Purple Kohlrabi can be baked, braised and roasted like home fries or French fries. Kohlrabi can be kept in the refrigerator for several weeks when kept in perforated plastic. Some recommend removing the greens from the bulb prior to storing. Kohlrabi can be preserved by blanching and freezing.
Both Purple and Green Kohlrabi are popular in Hungary, Germany, northern France, Italy, Russia and Asia. Immigrants brought their love of Kohlrabi to the United States, exposing American communities to the vegetable around the turn of the 19th century. Kohlrabi and its greens are widely used in Indian cuisine like curries and vegetable dishes; it pairs well with traditional Indian spices like turmeric, cumin, coriander, and garam masala. Many traditional Hungarian and German dishes also include Kohlrabi, often stuffed with meats, rice and cream.
There are several Purple Kohlrabi cultivars, including Blaro, Early Purple Vienna and Rapid. It is an easy plant to grow and it can be harvested fairly soon after it is sown, hence the references in the names to “early” and “rapid.” Kohlrabi is a biennial cool-weather plant, meaning that it can have two growing seasons, particularly in warmer climates. The plant thrives in the northern regions of Europe and North America. Kohlrabi is native to Europe and is believed to be the only common vegetable native to that area. Kohlrabi was discovered during the 1500s and by the end of the 16th century had become popular across Europe, south into the Mediterranean region and east into Russia and Asia. Kohlrabi was first cultivated on a large scale in Ireland in the mid-1700s and then later in England. It was brought to the United States just after the turn of the 19th century. Purple Kohlrabi can be found most often in farmer’s markets and in home gardens.
Restaurants currently purchasing this product as an ingredient for their menu.
|Georges at the Cove||San Diego CA||858-454-4244|
|Dolce at the Highlands||San Diego CA||858-847-2740|
Recipes that include Purple Kohlrabi. One is easiest, three is harder.
|Modern Beet||Quick Purple Kohlrabi Pickles|
|Nourish Me||Kohlrabi Remoulade|
|Putting Up With Erin||Pickled Kohlrabi with Mustard Seeds|
|Love & Lemons||Spicy Kohlrabi Noodles|
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