Kohirabi, known as German turnips, is a bi annually perennial vegetable, a low, bushy cultivar of wild spinach. It is also another cousin of the same species mentioned above, namely cabbage, Brussels sprouts, cauliflower, cabbage, kale, and outbacks. Kohirabi actually has three separate classifications, depending on how it is cultivated and whether or not it produces underground runners. The flower head, or rhizomes, of Kohirabi are small and dark green. Although they resemble cabbages most closely, they are actually quite different in both appearance and in taste.
Kohirabi is the most popular vegetable in Pakistan and one of the most common vegetable imports. It grows easily and is generally resistant to adverse environmental factors, including fertilization, disease, frost, and drying. It is often used both for its fresh and dried forms, although it is most commonly eaten raw. It can be eaten either hot or cold, as it is considered a delicious mild vegetable. Its bitter taste has been likened to that of a parsnip, so its use in pickles is common.
Kohirabi’s yellow color is commonly attributed to the Vietnam grass that has been used to make kohlrabi. Vietnam is a grass that is native to southern Asia and parts of China, Korea, and other Asian countries. Because the name “kohirabi” means yellow in Hindi, the grass is sometimes called “chayote,” which is what the vegetable is commonly referred to in Pakistan. Chayote is cultivated all over Pakistan, but the main type found in Pakistan and the surrounding areas are the Bengali variety of chayote. The chayote variety of kohlrabi is slightly less robust than its Bengali counterpart but is still rather strong and resilient, and has a rich, yellow-orange color to it.
A typical Kohirabi package will include a few leaves of the chayote variety of kohlrabi, along with some red and green veggie trays and napkins. Some sellers also include a sample of chayote in their package. Because of its yellow-orange color and its high water resistance, chayote is considered a “frugal miracle food.” As a result, many people in Pakistan and the surrounding areas have turned to chayote for weight loss and general health improvements. This is partly due to the ease of growing it, harvesting it, and using it for food, but it is also because of its widespread appeal.
Because of its water spinach like structure, chayote looks attractive and has become popular with both the urbanites and the rural folks living in Pakistan and the surrounding areas. The unique water spinach structure of chayote makes it a highly attractive vegetable that appeals to both the aesthetically inclined as well as those who are more pragmatic when it comes to their food choices. Kohirabi is ideal for a range of dishes, but especially the ones that require a bit of restraint. For example, one can easily prepare Vietnamese pho for lunch or prepare spring rolls or stir fry with kohlrabi.
Kohirabi also has a wonderful sweet flavor, which some people love and some don’t, but it is worth noting that this vegetable lends itself perfectly to soups, stews, salads, and even stir fries. This is one vegetable that you could certainly make a part of your diet, if you have not tried it yet. And in case you haven’t tasted it yet, why not try some on some Vietnamese pho for lunch? You won’t regret it! Or at least you should.