Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical shape. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. The same roots are also found in the German word "Kohlrübe", which refers to the rutabaga. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
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. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55–60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity. It is tolerant to cracking.
Kohlrabi can be eaten raw as well as cooked.
There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as "Superschmelz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten.
Some varieties are grown as feed for cattle.
Kohlrabi is one of the most commonly eaten vegetables in Kashmir. Locally called Monj, the vegetable is eaten along with the leaves (haakh). A Kashmiri household may have this on their dinner/lunch plate 3 to 4 times a week. Monj (kohlrabi) is made in many forms. There is a spicy version which the Pandits call "dum monj" while as the non-spicy version is called Monj-haakh.
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