The Variety of Brassica Whose Thickened Stem is Eaten as a Vegetable

One popular variety of brassica whose thickened stem is consumed as a vegetable is the kohlrabi. Kohlrabi, also known as German turnip, is a member of the cabbage family and is widely cultivated for its edible stem.

The kohlrabi plant has a thickened stem that grows just above the ground, resembling a turnip. This stem can be green, white, or purple in color, depending on the variety. The flesh of the stem is crisp, juicy, and slightly sweet, with a flavor that is often compared to a mild radish or broccoli stem.

Kohlrabi is highly nutritious and packed with vitamins and minerals. It is a good source of vitamin C, fiber, and antioxidants, making it a healthy addition to any diet. The vegetable is low in calories and fat, making it a great option for those looking to maintain a healthy weight.

There are several ways to enjoy kohlrabi. The stem can be peeled and eaten raw, sliced into salads, or used as a crunchy addition to slaws. It can also be cooked by roasting, steaming, or sautéing, and is a delicious addition to stir-fries and soups.

When selecting kohlrabi at the grocery store or farmers' market, look for firm, unblemished stems with fresh, green leaves. Store kohlrabi in the refrigerator for up to a week, and be sure to peel the tough outer skin before consuming.

In conclusion, kohlrabi is a versatile and nutritious vegetable that is worth adding to your diet. Whether eaten raw or cooked, its mild flavor and crunchy texture make it a delicious and healthy option for any meal. So next time you're at the market, why not pick up a few kohlrabi stems and give this unique vegetable a try?

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