["43003793834202[**]true[**]12 x 3 (kholorabie)"] 12 x 3 (kholorabie)
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  mi-juillet → fin octobre


Kohlrabi / Germain turnip

Kohlrabi / Germain turnip

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Do you know where kohlrabi comes from? The term was born in the French language in 1600. In Latin, caulo-rapa means "turnip cabbage" and gongylodes means "knees" alluding to the kneeling position from the bulbous part of the plant to the ground. Some places call it “colrave” or “headed cabbage”. Kohlrabi is not a root per se but rather a swelling of the stem. In botanical parlance it is said to be an aerial tuber.

Do you know why kohlrabi is unloved in France and North America? Subsistence food following the repercussions of the Second World War, it is today despised by the French and perceived as the poor relation of the large cabbage family among North Americans.


Preferably choose kohlrabi heads 5 cm to 7 cm in diameter. Larger, they risk being fibrous.


To keep your kohlrabi in the fridge, put them two by two in a pierced plastic bag. Freeze them, blanch them first, for storage for several months. Turn it into sauerkraut using the lacto-fermentation method. Keep them all winter in the coolness of your cellar.


First peel your kohlrabi, then eat it raw or cook it however you prefer until the tip of your knife pierces it with a slight resistance.

Stay healthy

To reap the benefits of kohlrabi, eat it raw. Kohlrabi is particularly interesting from a nutritional point of view due to its low calorie content and its satiating fiber content. As for vitamins, vitamin C present in significant quantities will protect the body from winter infections. Kohlrabi is also a good source of calcium and therefore contributes to the formation and maintenance of bones and teeth.
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