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Topic: Kohlrabi

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	Kohlrabi (Site not responding. Last check: 2007-10-22)
		A. Kohlrabi is a member of the cabbage family grown for its swollen, turnip-shaped portion of the stem which rests on the ground.
		Kohlrabi requires 50 to 65 days from seed to maturity and should be harvested when slightly larger than a golf ball.
		Kohlrabi may be white, green or purple in color.
	aggie-horticulture.tamu.edu /plantanswers/vegetables/kohlrabi.html (529 words)

	Kohlrabi - Wikipedia, the free encyclopedia
		Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical, Sputnik-like shape.
		The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.
		Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do fall-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality.
	en.wikipedia.org /wiki/Kohlrabi (239 words)

	Kohlrabi
		Kohlrabi is a crispy, sweet tasting, delicate flavored member of the Brassica family of vegetables, grown for its swollen, turnip-shaped portion of the stem which rests on the ground.
		The flesh of the bulb is juicy and crisp with a beguiling sweetness similar to that of an apple, with a hint of piquancy associated with radishes and baby turnips.
		With only 36 calories, one cup of raw kohlrabi has nearly 5 grams of fiber and is an excellent source of Vitamin C and a good source of Potassium.
	www.greenearthinstitute.org /kohlrabi.htm (606 words)

	Culinary Skills - Vegetables -brassica-kohlrabi (Site not responding. Last check: 2007-10-22)
		Kohlrabi looks like it came from another planet even though it is a close relative to the broccoli, cabbage and brussel sprout.
		The kohlrabi is a member of the cabbage (crucifer or mustard) family.
		Kohlrabi is a good source of vitamin C and potassium.
	commhum.mccneb.edu /fstdatabase/htm_files/veggie/kohlrabi.htm (240 words)

	Brooklyn Botanic Garden: Kohlrabi—A Great-tasting, Great-looking Green
		Kohlrabi's name is a combination of the German words for cabbage and turnip, but to me, the flavor of the juicy, crisp flesh is sweeter than that of its cousins—a cross between apples and very mild baby turnips.
		The origin of kohlrabi is a matter of debate—some plant historians date it back to the Roman Empire; others claim it was developed from the mallow cabbage in the 16th century.
		Kohlrabi is not prone to pest problems, but to totally avoid predators, I usually cover the seedlings after transplanting with floating light- and water-permeable row covers.
	www.bbg.org /gar2/topics/kitchen/1998sp_kohlrabi.html (1133 words)

	Kohlrabi Recipes
		Avoid large kohlrabi because it has a coarse flavour, and reject any on which the skin is shrivelled or the leaves are withered.
		Kohlrabi does not store well and should be used as soon as possible after buying or picking.
		Kohlrabi can either be thinly peeled and sliced or diced before cooking, or it can simply be washed, trimmed, and cooked in the skin, which preserves the maximum flavour.
	www.cookitsimply.com /vegetable/kohlrabi-recipes-0020-02j71.html (345 words)

	Crop Tips and Recipes
		Kohlrabi shares its botanical name with its close relative, broccoli.
		Many botanists believe kohlrabi is actually a hybridization of these two vegetables.
		Kohlrabi is high in fiber and sports only 40 calories per cup serving.
	www.brookfieldfarm.org /kohlrabi.htm (211 words)

	Kohlrabi, Stem Turnip
		Generally before the kohlrabi stem is eaten, the peel is removed and the interior is diced and boiled.
		Kohlrabi matures in about 60 days when started from seeds, and 40 days started from transplants; however, transplanting may hurt development of the stems.
		Kohlrabi is grown for the enlarged stem which is generally eaten when it is 2 to 3 inches in diameter, before it becomes hard and bitter.
	www.rain.org /greennet/docs/exoticveggies/html/kohlrabi.htm (512 words)

	Kohlrabi (Site not responding. Last check: 2007-10-22)
		Kohlrabi is a crispy, sweet tasting, delicate flavored member of the Brassica family of vegetables.
		Often referred to as "cabbage turnip," kohlrabi is a cruciferous vegetable and contains important phytochemicals such as indoles, sulforaphane and isothiocynates as well as vitamin C. Indoles are believed to be potentially significant anti-cancer compounds and are found in other cruciferous vegetables, including broccoli, Brussels sprouts, cabbage and cauliflower.
		The kohlrabi is a globe-shaped swollen stem (not a root) from which spring large leaves.
	www.wholehealthmd.com /refshelf/foods_view/1,1523,319,00.html (607 words)

	Watch Your Garden Grow - Kohlrabi
		Kohlrabi is a part of the cabbage family.
		Kohlrabi is sometimes misclassified as a root vegetable.
		Large, older kohlrabi is tough and woody and it may have an off-flavor.
	www.urbanext.uiuc.edu /veggies/kohlrabi1.html (374 words)

	Crop Profiles - Arizona
		In Arizona, kohlrabi is grown on soils that range from a sandy loam to clay loam with a pH of 7.5-8.0.
		In Arizona cabbage maggots rarely a pose a threat to kohlrabi stands, unless the crop was planted late and the spring is cool and wet.
		It is important that the kohlrabi receives the appropriate amount of fertilizer and water to reduce plant stress, thus reducing their susceptibility to nematodes.
	cipm.ncsu.edu /cropprofiles/docs/Azkohlrabi.html (14343 words)

	Kohlrabi - Stem (Site not responding. Last check: 2007-10-22)
		Kohlrabi is grown for the slightly flattened, round swollen stem at the base of the plant.
		The stem may be purple or green and is similar in appearance to turnip or rutabaga.
		However, kohlrabi leaves extend directly from the swollen stem whereas turnips and rutabagas are root crops and their leaves form at the top of the root.
	www.hort.purdue.edu /ext/senior/vegetabl/kohlrabi1.htm (58 words)

	Kohlrabi, Commercial Vegetable Production Guides, North Willamette Research and Extension Center (Site not responding. Last check: 2007-10-22)
		Fall-grown kohlrabi is less likely to get woody and may remain at good quality until Christmas when it is 4-5 inches in diameter.
		Kohlrabi with leaves has a storage life of only 2 weeks at 32 F. Storage should be at or near 32 F to prevent the development of diseases.
		Kohlrabi is commonly packaged in 25-lb film bags; 50-lb film and mesh bags; or 24-lb cartons, holding 24 film bags, weighing 1 pound each.
	oregonstate.edu /Dept/NWREC/kohlrabi.html (722 words)

	Kohlrabi
		Kohlrabi is a biennial, which means that if you grew it for its flowers, you’d have to wait to see them until the year after you put in your seeds.
		All crucifers grown for table use are cool-season vegetables, so plant your kohlrabi seed in the very early spring and again in late summer for a possible fall harvest.
		Kohlrabi is certainly one of these, but it is a commercial crop in some areas of the country.
	whatcom.wsu.edu /ag/homehort/plant/kohlrabi.htm (728 words)

	JournalStar.com
		Kohlrabi, a turniplike member of the cabbage family, is known for its crisp texture and taste that resembles a sweet turnip.
		Miller grows a mixture of vegetables, including broccoli, cauliflower, asparagus and tomatoes, but kohlrabi is one of the easiest to maintain, she said.
		She said most customers will use kohlrabi as a substitute in stir-fry, while some shred it like hashbrowns or boil the vegetable like a potato and eat it with a cheese sauce.
	www.journalstar.com /articles/2004/06/29/savor/10051722.txt (541 words)

	Vegetable Dictionary - Kohlrabi
		Kohlrabi comes from the German word "kohl" meaning cabbage and "rabi" meaning turnip.
		Kohlrabi did not become known in the United States until 1800.
		Kohlrabi grows quickly from seed to harvest taking about 45 - 50 days.
	www.urbanext.uiuc.edu /firstgarden/planning/dictionary/veggies/kohlrabi.html (136 words)

	GourmetSleuth - Kohlrabi
		A member of the turnip family kohlrabi is sometimes referred to a a "cabbage turnip".
		Kohlrabi gets its name from the German words Kohl which means cabbage and Rapa which means turnip because early on it was believed (incorrectly) that the vegetable was a cross between the two.
		Kohlrabi can be eaten sliced thin, raw in salads but is more typically steamed or used in stir-fries.
	www.gourmetsleuth.com /kohlrabi.htm (171 words)

	Sunset: It's easy to joke about kohlrabi. Seriously, it's worth growing.@ HighBeam Research (Site not responding. Last check: 2007-10-22)
		kohlrabi doesn't look like a culinary treat, but this homely vegetable is well worth growing.
		In mild-winter areas, you can sow seeds of kohlrabi outdoors now, so the plant can mature while weather is cool.
		Where winters are cold, start kohlrabi in flats indoors to set out once the danger of frost is past.
	www.highbeam.com /library/doc0.asp?DOCID=1G1:4078084&refid=ip_encyclopedia_hf (196 words)

	Kohlrabi and Brussels Sprouts Are European
		Kohlrabi and brussels sprouts, however, apparently were unknown anywhere more than a mere 400 to 500 years ago.
		The marrow cabbage from which it probably came is a cold-tender, nonheading plant with a thick succulent stem, while kohlrabi as we know it is a hardy vegetable, evidently developed in a cool climate.
		Kohlrabi has never become an important vegetable, but it is one of those things of which most of us would enjoy a limited amount.
	aggie-horticulture.tamu.edu /plantanswers/publications/vegetabletravelers/kohlrabi.html (806 words)

	Selecting, Storing and Serving Ohio Kohlrabi, Rutabagas and Turnips, HYG-5521-93
		Another name for Kohlrabi is turnip cabbage and it is a member of the cabbage family.
		Kohlrabi is a good source or Vitamin C. The greens are a good source of iron.
		Kohlrabi can be boiled, baked, steamed, fried or dressed with a sauce.Young kohlrabi may be eaten raw in salads or cut in julienne strips and marinated in French dressing.
	ohioline.osu.edu /hyg-fact/5000/5521.html (461 words)

	GARDENING : Vegetables : Kohlrabi : DIY Network
		These three vegetables are grown as annuals: kohlrabi is a cool-season crop and yardlong beans and white eggplants are warm-season crops.
		Because kohlrabi is a cool-weather crop, most gardeners plant it in late winter or early spring and again in the late summer or early fall in order to get two crops a year.
		Because kohlrabi plants don't take up a lot of space while they're growing, they can be planted fairly close together.
	www.diynet.com /diy/gt_vegetables/article/0,2029,DIY_13867_3952091,00.html (831 words)

	Kohlrabi Recipes from Prairieland Community Supported Agriculture (PCSA)
		Kohlrabi came to the United States from Europe.
		Kohlrabi can be planted for both spring and fall harvest.
		Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws.
	www.prairienet.org /pcsa/recipes/kohlrabi.htm (402 words)

	It's worth getting to know kohlrabi \| The San Diego Union-Tribune
		Kohlrabi is a bulb about the size of an orange.
		Kohlrabi is especially popular in Germany and the Eastern European countries.
		Kohlrabi is exceptionally low-calorie – that is, if you limit the butter or sour cream that is typical of Hungarian preparations.
	www.signonsandiego.com /uniontrib/20060215/news_lz1f15slice.html (393 words)

	Kohlrabi, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		Kohlrabi is a member of the cruciferous family.
		Kohlrabi has its roots in northern Europe as far back as the 15th century.
		Selection and Storage: Kohlrabi is either a pale green or a cranberry color and reaches optimum taste at about tennis-ball size.
	food.oregonstate.edu /v/kohlar.html (176 words)

	Kohlrabi (Site not responding. Last check: 2007-10-22)
		Choose a kohlrabi that is heavy for its size, firm, with deeply colored green leaves.
		Kohlrabi can be added to soups, stews, potato or squash casseroles or as a stir-fry ingredient.
		In a large pot, heat margarine and sauté the asparagus, peas, cauliflower and kohlrabi for 5 minutes stirring to ensure all are coated.
	sarasota.extension.ufl.edu /FCS/FlaFoodFare/Kohlrabi.htm (547 words)

	Heirloom Kohlrabi Seed "Early White Vienna" - Organically Grown
		Discussion: Kohlrabi (Brassica oleracea Gongylodes) is a member of the Brassica family and is related to cabbage.
		Kohlrabi, but are best utilized in the kitchen when they are about 2 inches in diameter.
		Kohlrabi is very high in Vitamin C and Potassium.
	www.localharvest.org /store/item.jsp?id=3185 (1391 words)

	How to Use Kohlrabi
		Kohlrabi can be one of those intimidating vegetables if you haven't been around it much.
		Not a commonly used vegetable in American cuisine, kohlrabi is widely used in Central Europe and Asia.
		Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes.
	www.care2.com /channels/solutions/food/256 (540 words)

	Kohlrabi - LocalHarvest
		Kohlrabi belongs to the cabbage family and got its name from a German word meaning "cabbage-turnip".
		Diced or julienned kohlrabi is good in salads, stir-fries, coated in batter and deep fried or steamed, and accompanied with a cheese sauce.
		If sliced kohlrabi is blanched first it can be frozen for up to 12 months.
	www.localharvest.org /kohlrabi.jsp (249 words)

	Have You Tried Kohlrabi?
		One cup of raw kohlrabi has only 40 calories and is high in vitamin C. Kohlrabi looks a little like a creature from outer space (see picture above).
		Kohlrabi may be cut into strips and eaten raw.
		A small or medium sized kohlrabi (under 3 inches in diamater) may be most tender.
	lancaster.unl.edu /food/ciq-kohlrabi.htm (403 words)

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