Kohlrabi

The exact origin of the kohlrabi is not clear, but both the Mediterranean region and Central Asia are possibilities. The first evidence of the existence of the vegetables stems from 16^th century Europe. Kohlrabi is relatively undemanding and grows in many areas, particularly in West and Central Europe. In Switzerland kohlrabi is often grown in greenhouses outside of its season.

Kohlrabi comes in a wide variety of colours. Usually it is a pale shade of light green, but sometimes it is purple or blue. The peel hides the firm, juicy and sometimes slightly woody fruit pulp, which is intensely sweet, nutty and slightly cabbage like in taste, especially when eaten raw. Cooked kohlrabi tastes a little milder. Fresh kohlrabi can be recognized by its crisp green leaves, so you should only buy kohlrabi with its leaves still attached. In fact, the kohlrabi leaves can also be eaten and are bursting with nutrients.

Kohlrabi is not sensitive to cold and is best stored in the bottom shelf, or the 0° zone of the fridge, where it stays fresh and crisp for up to a week. You can further prolong its shelf life by wrapping kohlrabi in a damp, clean kitchen towel before storing it in the fridge. The leaves should be separated and kept in a plastic bag or an air tight container in the vegetable drawer. 

Kohlrabi is a versatile vegetable. Unlike its cabbage relatives it is easily digestible and tastes good even in its raw condition. It can be consumed as part of a raw diet, cut into strips and served alongside cream cheese or a spicy dip. Combine kohlrabi with carrots or beetroot for a tasty salad. Cooked kohlrabi is a delicious ingredient in a vegetable soup or as a side for meat.

However, there are also more creative ways to use kohlrabi. Cut into wafer thin slices it can be used in Lasagna in place of the pasta sheets. Kohlrabi fries provide a low carb and low fat variation of the popular original – cut the vegetable into thin strips, drizzle with oil and season according to taste, perhaps with salt, pepper, paprika and curry powder. Roast the kohlrabi fries at 200° for about 25 minutes or until golden brown. Covered in breadcrumbs, kohlrabi can be served as a vegetarian schnitzel alternative.

If you aim for a balanced and nutrient rich diet, kohlrabi should be a staple vegetable. It is a good source of fibre but low in calories. Kohlrabi is also rich in vitamin C, which is important for a functioning immune system, and beta-carotene, a vitamin A derivative that supports healthy vision. Kohlrabi also provides the mineral potassium for healthy nerves and muscles. 

Blaro kohlrabi

Blaro kohlrabi is a Swiss variety cultivated by the company Roggli in Hilterfingen, Canton Berne. It was first sold by Rudolf Roggli in the 1970s. One season, his grandfather was unable to sell any kohlrabi because all of the plants had bolted (prematurely run to seed). At the time there were simply no non-bolting varieties of kohlrabi available, and so he developed his own bolt-resistant varieties.

Blaro kohlrabi is a fairly small, spherical kohlrabi with a bright violet skin and a silvery sheen on the surface.

If you enjoy eating kohlrabi raw, you should remove the violet skin, however. Compared to standard kohlrabi, the Blaro variety is characterized by a strong aroma, pleasant sweetness and mild acidity. When cooked, Blaro kohlrabi gains a more intense aroma and sweetness as well as a buttery note. The great thing about it: because of its intense flavour, Blaro kohlrabi hardly requires any additional seasoning. This highly aromatic variety will delight all kohlrabi lovers!