Kohlrabi

Kohlrabi, also known in various regions of Latin America as white kohlrabi or simply Swedish turnip, is a root vegetable that belongs to the Brassicaceae family, just like cabbage and cauliflower. Its scientific name is Brassica napus var. napobrassica. It is characterized by its rounded and fleshy shape with a skin color that can vary from greenish-white to violet, and a firm, juicy pulp with a mild, sweet, and slightly spicy flavor.

Kohlrabi is native to Central and Northern Europe, where it has been cultivated for centuries. It adapts well to cold climates and is very common in traditional European cuisine, especially in Germany, Poland, and Russia. In Latin America, its cultivation is less common, but it is increasingly appreciated for its nutritional value and versatility in the kitchen.

Regarding its properties, kohlrabi is low in calories and rich in fiber, making it ideal for improving digestion. It is also a good source of vitamin C, antioxidants, and minerals such as potassium and calcium, which help strengthen the immune system and maintain bone health. Furthermore, it contains glucosinolate compounds, which have been associated with anticancer effects.

In cooking, kohlrabi can be consumed raw in salads, or steamed, roasted, in purees, or stews. Its firm texture lends itself to a wide variety of dishes, and its mild flavor allows it to be combined with spices and other vegetables without dominating the dish.

Common synonyms in Latin American Spanish: kohlrabi, Swedish turnip, white kohlrabi, white Swedish turnip.