Mixed culture – What are good neighbors?
Beans, borage, dill, peas, strawberries, cucumbers, fennel, potatoes, leeks, radishes, beetroot, lettuce, salsify, celery, asparagus and spinach go well with kohlrabi.
Botany – What kind of plant is this?
Kohlrabi belongs to the cruciferous family and is a biennial plant that is harvested in the first year. The rounded tuber is not a root, but actually just a thickening of the stem. It has a diameter of 5 to 20 cm and is white, green, reddish, or purple in color. The tuft of leaves consists of long-stemmed, dark green leaves that are ovate and usually very toothed.
Kohlrabi contains many important vitamins, minerals and fiber – important for good digestion and a healthy diet.
Cultural history – How did kohlrabi come to us?
Like many cabbage varieties, kohlrabi is descended from wild cabbage, although its exact origin is unclear. It has been known in Central Europe since the 16th century, having been recorded and mentioned in herbal books. In Germany, the colorful turnip has always been popular, and it was cultivated extensively, especially in the 19th century.
Because it was and is widely cultivated here, it is considered a typically German vegetable. Therefore, the German name has been adopted into many languages, including English, Russian, and Japanese. Kohlrabi still enjoys great popularity here today.
TEXT: Merle Hildebrandt
