White Kohlrabi (Brassica oleracea  var. gongylodes)

Kohlrabi (Brassica oleracea var. gongylodes):  this variety is very different from the others, this ecotype has a beautiful light green color that indicates the presence of anthocyanins.

The lower part of the stem (called torsa) creates a globe-shaped enlargement, slightly detached from the ground. It has a fleshy consistency and allows for numerous preparations, in fact, it can be consumed raw. The leaves are also edible and have an excellent, sweet fresh taste, increasing the productivity of this important vegetable.

Easy to grow, undemanding in terms of                                                                                                                                                                                                                                                             soil, it tolerates cold well, though it suffers with temperatures below zero. It can be grown in both, spring and winter, avoiding only the hottest months. It can be kept for a long time after the harvest.

All these features make it an excellent product for winter gardens. The only trick is to collect the cabbage before it is completely ripe so that the torsa remains tender. It grows quickly with temperatures between 16º and 26º, reaching harvest size (about 10-12 cm) in 60-70 days.

It should not lack water during summer cultivation, otherwise the torsa will break.

Kohlrabi in Italy: this cabbage-turnip has never been very popular in Italy, despite its many characteristics that make it an excellent product. Actually it is largely produced in the Latina area, in the Agro Pontino,  but it's all destined for the northern European market.

In the kitchen, it is consumed both, raw and cooked, and it is the latter its most suitable preparation.

https://www.bbc.co.uk/food/kohlrabi