{"id":7467,"date":"2022-07-07T13:17:39","date_gmt":"2022-07-07T13:17:39","guid":{"rendered":"http:\/\/localhost:8888\/wordpress\/?post_type=product&p=7467"},"modified":"2025-09-02T10:55:20","modified_gmt":"2025-09-02T10:55:20","slug":"kohlrabi","status":"publish","type":"product","link":"https:\/\/chefsfarm.nl\/fr\/product\/kohlrabi\/","title":{"rendered":"KOHLRABI"},"content":{"rendered":"
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Kohlrabi<\/strong><\/p>\n

Also known as a full-sized vegetable, we grow a delicious, beautiful, and nutrient dense microgreen: Kohlrabi. Our Kohlrabi is a vibrant microgreen, with purple to rose colored sets and dark-green leaves. The leaves have a quite sweet, mild kale taste, that resembles cabbage. Like the full-grown vegetable, Kohlrabi also has a mild spicy and bitter taste. In the production of our Kohlrabi microgreen, we harvest when the leaves are still very young and tender. This causes all the nutrients and flavors to be compressed into these small leaves, making them real taste bombs!<\/p>\n

History and Fun Facts<\/strong><\/p>\n

Kohlrabi, often called the “German turnip,” is a member of the brassica family, which includes cabbage, broccoli, and kale. It originated in Europe and has been cultivated since the 16th century. The name “kohlrabi” comes from the German words “kohl” (cabbage) and “rabi” (turnip), highlighting its hybrid characteristics. Despite its somewhat unusual appearance, kohlrabi has gained popularity around the world due to its versatility, mild flavor, and high nutritional value.<\/p>\n

This vegetable and microgreen is a rich source of vitamin C, fiber, and potassium, making it a healthy addition to many dishes. It is especially prized in Central and Eastern European cuisines, where it is often used in soups, salads, and stir-fries.<\/p>\n

Culinary Uses<\/strong>\u00a0<\/strong><\/p>\n

The young\u00a0<\/em>leaves can be used in various ways: add them raw to salads, top fish with it or use it as a garnish. Chefs like to use our Kohlrabi mostly to top off their dishes. Not only does the kale add flavor to the dish, but the vibrant microgreen also gives a real kick to the dish\u2019s appearance. Kohlrabi also pairs well with creamy sauces or vinaigrettes, balancing its natural spiciness with richness or acidity.<\/p>\n

Restaurant Mondi<\/a> has used our Kohlrabi to top their fresh salad and add some crunch and color to their dish. This ceviche of tomatoes consists of a medley of tomato varieties and jalapenos, elegantly finished with a drizzle of mint oil and a crunchy blend of coriander and sesame crackers. Topped with multiple microgreens to add flavor and color to the final dish.<\/p>\n

Kohlrabi Attributes<\/strong><\/p>\n