Kohlrabi Kingdom

The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

1. 01Intro

   Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
   Poke: Doing great, sunny as ever over here. How are you, Amiyah?
   Amiyah: I am wonderful, so happy to be back with you all.
   Amiyah: All right, let's spin the wheel and see what we have today.
   Poke: boom. Kohlrabi!
   Amiyah: The wheel spun and stopped on kohlrabi, the curious bulb with stems poking out like little antennae. The hosts explored a sweet, crunchy cousin of cabbage and broccoli.
   Poke: Kohlrabi. Honestly a solid spin. Let us dig in.

2. 02History

   Poke: Let us go back in time. What is the story of kohlrabi?
   Amiyah: Kohlrabi is part of the cabbage family and was developed in Europe a few hundred years ago. Its name comes from words meaning cabbage turnip.
   Poke: Mild and crisp, kohlrabi spread through European and Asian kitchens as a refreshing vegetable enjoyed both raw and cooked.

3. 03Fun Facts

   Amiyah: Okay, hit me with the fun facts.
   Poke: The bulb of kohlrabi grows above the ground, not below it.
   Amiyah: I did not know that at all.
   Poke: It tastes like a sweet, mild broccoli stem.
   Amiyah: That tracks.
   Poke: Both the bulb and the leaves are edible.
   Amiyah: Wait, really?
   Poke: It comes in pale green and purple kinds.

4. 04Varieties

   Amiyah: Let us talk varieties. What is out there?
   Poke: Kohlrabi comes in a couple of colorful types.
   Amiyah: Go on.
   Poke: Green kohlrabi has pale skin and crisp flesh.
   Amiyah: Purple kohlrabi has a vivid skin and the same pale inside.
   Poke: That tracks.
   Amiyah: Young kohlrabi is the most tender and sweet.

5. 05World Use

   Amiyah: Now let us take a trip. How is it used around the world?
   Poke: In Germany, kohlrabi is a popular raw and cooked vegetable.
   Amiyah: Okay, that is so good to know.
   Poke: In India, kohlrabi is cooked into spiced dishes.
   Amiyah: I did not know that at all.
   Poke: In Vietnam, it is added to fresh, crunchy salads.
   Amiyah: That tracks.
   Poke: In Eastern Europe, it is enjoyed in hearty soups.

6. 06Myth

   Amiyah: Okay, myth time. What is the misconception?
   Poke: A lot of people think some think kohlrabi grows underground like a turnip.
   Amiyah: Oh, I love that.
   Poke: Here is the truth. Kohlrabi actually swells above the soil. The round part you eat is a bulb on the stem, sitting right up in the open air.

7. 07Fan Question

   Poke: A listener wrote in. Let us hear it.
   Poke: How do you eat kohlrabi?
   Amiyah: Great question.
   Amiyah: Peel the tough skin, then enjoy the crisp inside raw in sticks or salads, or roast and saute it like a sweet, mild vegetable.

8. 08Host Opinions

   Amiyah: Here is where I land on this one, no sugar coating.
   Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
   Poke: Bold words from someone who once tried to put pineapple on everything.
   Amiyah: Amiyah loves kohlrabi raw in crunchy sticks.
   Poke: Poke prefers it roasted into golden tender wedges.
   Poke: I mean, you are not wrong, but you are also very dramatic about it.

9. 09Lightning Round

   Amiyah: Okay, quick facts, lightning round style.
   Amiyah: Kohlrabi is part of the cabbage family.
   Poke: Its bulb grows above the ground.
   Amiyah: The name means cabbage turnip.
   Poke: The leaves can be cooked like greens.

10. 10Recap

    Amiyah: Let us recap what we learned today.
    Poke: The hosts learned that kohlrabi is a sweet, crunchy bulb from the cabbage family that grows above the ground, enjoyed raw and cooked in kitchens across Europe and Asia.

11. 11Recipe

    Amiyah: Time to head to the kitchen.
    Poke: Today we are making Roasted Kohlrabi Wedges. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

Roasted Kohlrabi Wedges