SC - Re: turnips

[Sharon L. Harrett]

On Tue, 17 Jun 1997, Mark Schuldenfrei wrote:

>   > De Rutebagae non Disputandum son.  (:-)  Or something very like that.
>   
>   My money's on kohlrabi! Though daikon sounds good, too. 
> 
> Kohlrabi.  Yummm.   I would think it a bit too zesty... but worth
> considering.  (My mother used to be *astonished* at the quantity of raw
> kohlrabi I would consume at one sitting.  And not a tiny bit upset: that
> stuff cost money.)
> 
> For those of you unfamiliar with kohlrabi, it is a root vegetable, rather
> ball shaped, and with several stalks arising from various places on the top
> hemisphere of the root.  It is a vaguely "institutional green", and we used
> to peel and slice it into salads.  Taste and texture similar to radishes
> that are slightly sharp.
> 
> I have no idea if it is period.  I do know it is delicious.
> 
> 	Tibor
> 
Tibor,
	I think it is. 
rom what I can find in Gerard's Herbal, there is a "round Rape Cole" listed
and pictured, that looks exactly like a kohlrabi. He says that they grow in
Italy, Spain and Germany, from where he recieved his seeds. They are
accounted as daintie meats, contending with the Cabbage in taste.

Ceridwen