Kohlrabi
Kohlrabi is a cultivated form of cabbage whose stem swells above the ground into a round, edible bulb. Its crisp flesh is eaten raw or cooked.
Brassica oleracea: A plant species that includes cabbage, broccoli, kale, cauliflower, and several other cultivated vegetables. Kohlrabi is one cultivated form of this highly diverse species.
Raw foodism: A dietary practice centered on eating foods uncooked or heated only to low temperatures. Raw preparations preserve kohlrabi’s crisp texture and mild, peppery flavor.
Cabbage: A leafy vegetable formed by a dense head of overlapping leaves. Cabbage is a close relative, but its compact edible head consists of leaves rather than swollen stem.
German language: A West Germanic language spoken principally in Germany, Austria, and Switzerland. The English name kohlrabi comes from German words for cabbage and turnip.
Stem: The plant organ that supports leaves and flowers and transports water and nutrients. Kohlrabi’s edible bulb is an enlarged stem, not a root.
Coleslaw: A salad of shredded raw cabbage, commonly dressed with mayonnaise or vinaigrette. Grated kohlrabi can add a crisp, mildly sweet alternative to cabbage.
Broccoli: A cultivated Brassica crop eaten for its flowering shoots and immature flower buds. Broccoli is another Brassica oleracea crop, selected for a different edible structure.
European agriculture: The history and practice of farming across Europe, shaped by local crops, climates, and societies. Kohlrabi became a familiar cultivated vegetable in parts of Europe.
Brassica: A genus of flowering plants that includes many cultivated vegetables and oilseed crops. Kohlrabi belongs to this genus alongside familiar cabbage-family crops.
Stir-frying: A cooking method that rapidly cooks small pieces of food in a hot pan with little oil. Sliced kohlrabi softens quickly while retaining some of its crunch.