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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 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.