Kohlrabi: A Benevolent Bulb from Czech Tradition

Introduction

Remembering the days spent in Kedlubna, I am reminded of a vegetable that holds a special place in the hearts of Czechs: kohlrabi. With its mild, radish-like taste and vivid health benefits, kohlrabi is a versatile addition to many dishes, not just in the Czech Republic, but across the globe. This bulb vegetable is often considered an enigma because of its unique appearance, which resembles a colorful button or a miniature tree trunk. In this article, we will explore the history, cultivation, and culinary uses of kohlrabi, emphasizing its significance in Czech cuisine.

The Enigma of Kohlrabi

Kohlrabi, botanically known as Brassica oleracea group Gongylodes, is a fascinating member of the Brassica family. It is often described as a hybrid between cabbage, broccoli, and turnip. The name ‘kohlrabi’ comes from the German 'kohl', meaning cabbage, and 'rabi', meaning turnip. This unique vegetable has been cultivated for over 2,000 years, and it has found its way into the hearts of people from various cultures, each bringing their own unique twist to its preparation.

Kohlrabi in Czech Cuisine

The Czech Republic, a land rich in agricultural tradition, has embraced kohlrabi with open arms. In Kedlubna, and elsewhere, the vegetable is not just a distant memory but a living tradition. Czechs use kohlrabi in a variety of dishes, showcasing its unique taste and texture. From soups to salads, kohlrabi finds its place in both traditional and innovative recipes.

Health Benefits

Kohlrabi is more than just a culinary delight; it is a powerhouse of nutrients. It is low in calories but packed with essential vitamins and minerals. Vitamins C and K are present in abundance, along with potassium and dietary fiber. These nutrients contribute to a range of health benefits, including improved immune function, better cardiovascular health, and enhanced digestion. Additionally, kohlrabi is known to aid in weight management and is beneficial for those watching their sugar intake, as it has a low glycemic index.

Culinary Uses

Soups and Stews

In Czech cuisine, kohlrabi is commonly used in soups and stews. A classic example is the 'kohlrabi soup', which is slightly sweet and provides a comforting, nutritious meal. The bulb is peeled, cooked, and blended with other ingredients to create a creamy, hearty broth. This soup is perfect for cold winter evenings.

Salads

Kohlrabi also finds its place in salads, adding a fresh, crunchy texture and a hint of sweetness. Sliced or shredded kohlrabi can be combined with other vegetables such as carrots, cucumbers, and apples to create a vibrant and flavorful salad. This versatile vegetable can be eaten raw or cooked, making it a delightful addition to any meal.

Toppings and Garnishes

Czech cooks often use kohlrabi as a topping or garnish for main courses and sandwiches. Sliced thinly and served alongside grilled meats or fish, the bulb vegetable adds a pop of color and a burst of flavor. This simple yet elegant use of kohlrabi highlights its deliciousness.

Folklore and Traditions

In Czech folklore, kohlrabi is often associated with sacredness and good fortune. Legends say that if kohlrabi crops are plentiful, the year will be prosperous. As such, kohlrabi is not only a vegetable but a symbol of hope and abundance.

Conclusion

From its unique appearance to its diverse culinary uses, kohlrabi is a humble yet mighty ingredient that holds a special place in Czech cuisine. Whether enjoyed in soups, salads, or as a garnish, this bulb vegetable adds a burst of flavor and nutrition. As we continue to embrace traditional foods and explore the health benefits of locally sourced ingredients, kohlrabi remains a beloved part of the Czech culinary landscape. So the next time you encounter this enigmatic vegetable, take a moment to savor its mild, radish-like taste and the rich history it carries.