Kohlrabi

Brassica oleracea var. gongylodes

vegetable

A crisp, juicy ball, green or purple, with a mild nutty taste between radish and broccoli: it is the swollen stem of a cabbage, and its young leaves are eaten too. 100 g raw provide 62 mg of vitamin C, with glucosinolates.

Origin

Europe

Season (United States)

May to November · grows in your region

Preparation

Young and small, it is eaten with its skin; larger, the skin turns fibrous and is peeled. Short steaming keeps its glucosinolates; long boiling carries them off. Most of its goitrogens go with cooking, even a short one.

Molecules

Glucoraphanin → sulforaphaneIn small amounts, not counted Vegetable nitrates · CalciumWhat slows things down Goitrogens

Did you know?

Despite looking like a root, its ball grows just above the ground: it is a stem, whereas the swede's is a buried root.