Difference between revisions of "Kohlrabi"
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(better image, Category:Brassica) |
(leaves are also eaten) |
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The texture of the stem is crisp, almost like an apple, but the flavor is mildly peppery and not sweet. Overall it could be compared to a mild radish such as daikon. | The texture of the stem is crisp, almost like an apple, but the flavor is mildly peppery and not sweet. Overall it could be compared to a mild radish such as daikon. | ||
| + | |||
| + | The leaves are eaten as a Kashmiri dish called "haakh" or "haak". | ||
[[Category:Brassica]] | [[Category:Brassica]] | ||
[[Category:Plants Keenan has eaten]] | [[Category:Plants Keenan has eaten]] | ||
| + | [[Category:Plants with other parts for Keenan to eat]] | ||
Latest revision as of 15:05, 2 February 2018
| Kohlrabi | |
|---|---|
| |
| Kohlrabi stem | |
| Scientific classification | |
| Kingdom: | |
| (unranked): | |
| (unranked): | |
| (unranked): | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | B. oleracea
|
| Binomial name | |
| Brassica oleracea | |
Kohlrabi is a variety of Brassica oleracea bred to have a tender, succulent stem. The stem takes on a swollen, rounded shape resembling a turnip, and unlike other B. oleracea varieties it is this stem, rather than the leaves or inflorescence tissues, which is the primary commercial product and source of food.
The texture of the stem is crisp, almost like an apple, but the flavor is mildly peppery and not sweet. Overall it could be compared to a mild radish such as daikon.
The leaves are eaten as a Kashmiri dish called "haakh" or "haak".