Kohlrabi was known long before our era. It was grown in ancient Rome and was called "koulorapa", i.e. turnip cabbage. It differs from all other varieties of cabbage in its early maturity and its relative resistance to high temperatures and lack of moisture.
In the first year of life kohlrabi above the ground, an overgrown stem fruit of a round or turnip shape is formed. In the second year, the mother stem plant forms flowering shoots that bloom and form seeds.
For food, a stembread is used - a spherical base of the stem, similar in taste to a cabbage stump, only much juicier and sweeter. In many European countries, young leaves are also eaten, in which the nutrients are no less than in the stem crop.
The high taste and dietary properties of kohlrabi are explained by the high content of dry substances, proteins, mineral salts, vitamins, enzymes and other biologically active substances in it.
By the content of vitamin C, kohlrabi is not inferior to lemon, it is not for nothing that it is popularly called lemon from the garden. Kohlrabi contains a lot of vitamins B1, B2, PP, U, carotene, pantothenic acid, etc. Kohlrabi is also rich in mineral salts: potassium - 336 mg%, calcium - 120 mg%, magnesium - 33 mg%, phosphorus - 50 mg%, iron - 1.2 mg%, etc.
In terms of calcium content, kohlrabi is equivalent to dairy products and therefore is very useful for preschool and primary school children. And in terms of the general absorption of vitamins, kohlrabi surpasses apples.
To taste, kohlrabi is a cross between cabbage stump, radish and turnip, only softer and juicier. By the way, its name "kohlrabi" is translated from Latin as "turnip cabbage".
It is best to eat kohlrabi raw. Raw mashed kohlrabi, salted and poured with sour cream, is a dietary dish. Raw kohlrabi fruits, along with turnips, carrots and rutabagas, should be chewed more often by children to strengthen their teeth and gums. Kohlrabi helps to remove fluid from the body and in the treatment of atherosclerosis.
Fresh kohlrabi juice is especially useful for coughing and hoarseness, for inflammatory processes in the oral cavity, for diseases of the stomach, intestines, liver, kidneys, spleen, for anemia, etc.