Bryan McAllister’s personal reference notebook
July 30, 2026Short & citedBlog
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Field Notes • Vegetable

Kohlrabi

Kohlrabi is a cool-season vegetable in the cabbage family, botanically classified as Brassica oleracea var.

Updated July 30, 20261 min readCited sources

Kohlrabi is a cool-season vegetable in the cabbage family. Its swollen stem forms an edible globe above ground.

What it is

Kohlrabi is a cultivar of wild cabbage, part of the Brassica oleracea species. It is classified as the Gongylodes group. The plant is a cool-season crop, closely related to cabbage, broccoli, kale, and Brussels sprouts. It originated in Europe and is now grown in many regions, including Canada.

Appearance and edible parts

The plant develops a round, bulb-like stem above ground, with leafy stalks emerging from the top. The swollen stem is the edible part, not a true root. The skin can be green, purple, or white, with pale flesh inside. Both the bulb and the leaves are edible.

Uses and nutrition

Kohlrabi is eaten raw or cooked, often in salads, slaws, soups, and stir-fries. Its flavour is mild, sweet, and similar to cabbage or turnip. It is a good source of vitamin C, fibre, and potassium, typical of cruciferous vegetables.

In short

  • Not a root vegetable; the bulb is a swollen stem.
  • Both the stem and leaves are edible.
  • Available in green, purple, and white varieties.
  • Related to cabbage, broccoli, kale, and Brussels sprouts.
Canadian angle

Kohlrabi is grown and sold in Canada and is referenced in Canadian nutrition and extension resources, making it a familiar cool-season vegetable for Canadian home gardens and markets.[5][6]

Quick questions

What is kohlrabi?
A cultivated vegetable in the cabbage family, with a swollen edible stem above ground.
Is kohlrabi a root vegetable?
No. The edible part is a swollen stem, not a true root.
What does kohlrabi taste like?
Mild, sweet, and similar to cabbage, broccoli, or turnip, with a crisp texture.

Sources

  1. Taylor Farms — https://www.taylorfarms.com/vegetable-type/cruciferous/kohlrabi/
    Supports: Scientific name, family, and varieties
  2. Wikipedia — https://en.wikipedia.org/wiki/Kohlrabi
    Supports: General classification, alternative names, and relation to wild cabbage
  3. Cleveland Clinic — https://health.clevelandclinic.org/kohlrabi-benefits
    Supports: Edible parts and Brassica family
  4. UF/IFAS Gardening Solutions — https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/kohlrabi/
    Supports: Scientific name and classification
  5. Michigan State University Extension — https://www.canr.msu.edu/news/vegetables_give_kohlrabi_a_try
    Supports: Family relationship and nutritional content
  6. University of Massachusetts Amherst — https://www.umass.edu/agriculture-food-environment/nutrition/publications-resources/produce-spotlight/kohlrabi
    Supports: Edible stem and leaves, flavour, and nutrient profile
  7. FoodPrint — https://foodprint.org/real-food/kohlrabi/
    Supports: Swollen stem above ground and family classification
  8. The Land Connection — https://www.thelandconnection.org/blog/kohlrabi-the-weirdest-looking-vegetable/
    Supports: German word origin and colour varieties