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Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.
It’s time to meet the underappreciated vegetable that's a versatile swap for cauliflower, celery root, and radishes.
Gongylodes: turnip-like cultivars (kohlrabi, knol-kohl) Italica: sprouts (purple sprouting broccoli, sprouting broccoli). Edible inflorescences not compacted into a single head. Tronchuda: low-growing annuals with spreading leaves (Portuguese cabbage, seakale cabbage (distinct from sea kale)).
Move over zoodles, there's a new veggie noodle on the block.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
The edible portion is a branched underground compressed stem also referred to as a rhizome. Kohlrabi The edible portion is an enlarged (swollen) hypocotyl. It is a member of the cabbage family and is white, green, or purple in color. Lotus root The edible portion is a stem modified for underwater growth.
Royal Botanic Gardens Kew [2] has eight cultivar groups: Acephala Group (kale, borecole, collards) / Alboglabra Group (Chinese kale, Chinese broccoli, gai lan, kai lan) / Botrytis Group (broccoli, cauliflower, broccoflower, calabrese) / Capitata Group (cabbage, Savoy cabbage, red cabbage) / Gemmifera Group (sprouts, Brussels sprouts) / Gongylodes Group (kohlrabi, knol-kohl) / Italica Group ...
Brassica species and varieties commonly used for food include bok choy, broccoli, cauliflower, cabbage, choy sum, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin.