Kohlrabi. Legends, myths, symbolism, description, cultivation, methods of application

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Kohlrabi. Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

Photos, basic scientific information, legends, myths, symbolism
Genus, family, origin, range, chemical composition, economic importance
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Kohlrabi, Brassica oleracea. Photos of the plant, basic scientific information, legends, myths, symbolism

kohlrabi

Basic scientific information, legends, myths, symbolism

Sort by: Brassica.

Family: Cabbage (Brassicaceae).

Origin: Southern Europe and northwestern Africa.

Area: Kohlrabi is distributed throughout the world as a vegetable crop.

Chemical composition: Kohlrabi contains a large amount of vitamin C, calcium, iron, potassium, magnesium, phosphorus, as well as B vitamins and vitamin K.

Economic value: Kohlrabi is used in the food industry for the production of salads and canned vegetables. The plant is also a good source of nutrients and is used in cooking for various dishes.

Legends and myths: In Germany and Switzerland, kohlrabi is considered a national dish, symbolizing culinary traditions and national identity. In general, kohlrabi can be a symbol of restoring health, modesty, simplicity and naturalness, renewal and transformation, productivity and fertility.

Kohlrabi, Brassica oleracea. Description, illustrations of the plant

Kohlrabi, Brassica oleracea var. Brassica gongylodes. Methods of application, origin of the plant, range, botanical description, cultivation

kohlrabi

Kohlrabi - Brassica gongyloides (L.) Mill. - grown for the thickened stems formed in the 1st year of the plant's life. The stalks contain up to 10% dry matter, 2,0-2,3% crude protein, rich in mineral compounds and vitamin C. Kohlrabi is eaten raw, boiled and stewed.

The culture was formed in the Mediterranean regions.

It is currently distributed in Europe and Asia, especially in India and several other tropical countries.

kohlrabi

Kohlrabi is a biennial plant, cultivated as an annual. Seeds ripen in the 2nd year of life.

The culture is characterized by a relatively high resistance to adverse environmental conditions, especially to a lack of moisture. In the tropics, kohlrabi also grows in the valleys, but higher yields can be obtained in the highlands, where the fluctuations between day and night temperatures are at least 5 ° C.

Seed production of crops in the tropics is difficult due to unfavorable conditions for flowering, but in some countries (for example, in Vietnam) it is still practiced.

kohlrabi

Kohlrabi is usually grown through seedlings. In India, sowing seeds for seedlings is carried out in August - October, although in mountainous areas the crop is grown from March - May.

Plants are planted in rows every 20-30 cm, row spacing 30-40 cm.

Plants are harvested when the diameter of the fleshy spherical base of the stem reaches 5-8 cm. If the plants overgrow, the stems become woody. The average yield of kohlrabi is about 20-25 t/ha. Plants are sometimes bundled when sold.

Authors: Baranov V.D., Ustimenko G.V.

Kohlrabi, Brassica oleracea. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

Cough and cold treatment: cut the kohlrabi into pieces and boil them in milk until soft. Add some honey and drink this infusion warm. This recipe helps reduce the symptoms of coughs and colds.
Treatment for indigestion: chop a small head of kohlrabi and add it to a glass of boiling water. Let it brew for 10-15 minutes and drink before meals. This recipe helps improve digestion and reduce inflammation of the lining of the stomach and intestines.
Anemia treatment: cut the kohlrabi into pieces and boil in milk until soft. Add some honey and drink this infusion warm. Kohlrabi are rich in iron and can help treat anemia.
Edema treatment: cut kohlrabi into pieces and apply to swollen areas of the body. Kohlrabi have properties that help reduce swelling.
Treatment of cold sores and wounds: crush a small head of kohlrabi and apply to a wound or ulcer. Kohlrabi have antiseptic properties and can help heal wounds and ulcers.

Cosmetology:

Purifying mask: Grind the kohlrabi to a puree and add a little honey and olive oil. Apply the mask on the face and neck and leave on for 10-15 minutes. This mask helps to cleanse the skin of impurities and improve complexion.
Moisturizing mask: cut the kohlrabi into pieces and boil them until soft. Grind the kohlrabi to a puree and add some honey and coconut oil. Apply the mask on the face and neck and leave on for 10-15 minutes. This mask helps to moisturize and soften the skin.
Mask for narrowing the pores: grind the kohlrabi to a puree and add a little egg white. Apply the mask on the face and neck and leave on for 10-15 minutes. This mask helps shrink pores and improve skin texture.
Toning mask: Grind the kohlrabi to a puree and add a little honey and freshly squeezed lemon juice. Apply the mask on the face and neck and leave on for 10-15 minutes. This mask helps to tone the skin and improve its color.
Refreshing Tonic: Grind the kohlrabi to a puree and add some rose water. Apply toner to your face after cleansing your skin. This tonic helps to refresh the skin and improve its color.

Attention! Before use, consult with a specialist!

Kohlrabi, Brassica oleracea. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Kohlrabi is a vegetable crop that is a hybrid of cabbage and turnip. It has an edible head part and leaves that can be used in cooking.

Tips for growing, harvesting and storing kohlrabi:

Cultivation:

Kohlrabi prefers a sunny location and fertile soil with good drainage capacity.
The best time to sow seeds is spring or early summer.
Seeds should be sown at a depth of about 1-2 cm and at a distance of about 20-25 cm from each other.
Plants need to be watered regularly and provide the necessary level of fertilizer.

Workpiece:

Kohlrabi should be harvested when they reach a diameter of about 8-10 cm.
The head part should be cut off from the plant and the leaves removed.
Kohlrabi can be used as an ingredient in salads, soups, stews, stir-fry and other dishes.

Storage:

Fresh kohlrabi are best stored in the refrigerator in a container with a tight-fitting lid for up to 2-3 weeks.
Kohlrabi can be frozen by cutting into pieces and packing in a container or ziplock bag. Frozen kohlrabi can be stored in the freezer for up to 6 months.
Kohlrabi is a rich source of vitamins and minerals such as vitamin C, folic acid, potassium and copper.

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