Kohlrabi The vegetables in spring The leaves are also edible

Kohlrabi sweetens the spring: the leaves also taste good
(aid) - Kohlrabi is considered typical German vegetables. In no nation is it cooked more often. Many countries, such as the United Kingdom, Japan and Russia have therefore adopted the German name "Kohlrabi".

The crunchy tubers have a slightly sweet to nutty aroma and taste raw in the salad and as a snack in between. Cooked in slices and with a light sauce, they are a tasty side dish to meat or fish. Whoever cooks small specimens as a whole and only then peels the shell, reduces the loss of nutrients.

Tasty and healthy: kohlrabi. Picture: pilipphoto - fotolia

Root and petioles are removed. In young plants, which are now available in spring, the tubers need only be peeled thin. Summer and autumn specimens usually have more woody spots.

The delicate heart leaves are too good to throw away. Finely chopped, they provide more spice in vegetables, soups and salads. They can also be prepared similar to spinach and refined with a dash of lemon juice.

Kohlrabi belongs to the cruciferous family and is a descendant of the cabbage family. Even the Romans appreciated its aroma. In Germany, the vegetables are cultivated since the 16th century. The tuber is caused by an above-ground thickening of the plant stem and may be greenish-white over reddish to dark purple colored. Kohlrabi is low in calories and has a high water content. Valuable ingredients include mustard oils, vitamins C and K, folic acid and the minerals potassium, calcium and magnesium. Even more nutritious are the leaves of the healthy tuber.
Although kohlrabi is available year round in the trade, it is considered a classic spring vegetables. The first domestic tubers are particularly tender and juicy, with fresh produce on the rich green foliage can be seen. In the vegetable compartment, kohlrabi, wrapped in a damp cloth and freed from the leaves, can be kept for up to two weeks. (Pm)