Fennel vs. Kohlrabi

Attribute	Fennel	Kohlrabi
Scientific Name	Foeniculum vulgare	Brassica oleracea var. gongylodes
Family	Apiaceae	Brassicaceae
Origin	Mediterranean region	Europe
Edible Part	Bulb, leaves, seeds	Bulb, leaves
Taste	Anise-like	Mild, sweet

Overview

Fennel and kohlrabi are two vegetables that are often overlooked in the produce section, but they both offer unique flavors and nutritional benefits. Fennel is a bulbous vegetable with a licorice-like flavor, while kohlrabi is a member of the cabbage family with a mild, slightly sweet taste. Both vegetables can be eaten raw or cooked, making them versatile additions to any meal.

Appearance

Fennel has a bulbous base with long, celery-like stalks and feathery green fronds. The bulb can range in size from small to large, depending on the variety. Kohlrabi, on the other hand, has a round, bulbous shape with thick, pale green skin. The leaves of the kohlrabi plant are edible and can be used in salads or as a garnish.

Flavor

One of the most distinct differences between fennel and kohlrabi is their flavor profiles. Fennel has a strong, anise-like taste that can be polarizing for some people. The bulb is crunchy and slightly sweet, while the fronds have a more intense licorice flavor. Kohlrabi, on the other hand, has a milder taste that is often compared to a cross between broccoli stems and cabbage. The flesh is crisp and juicy, with a hint of sweetness.

Nutritional Benefits

Both fennel and kohlrabi are low in calories and high in fiber, making them excellent choices for weight management and digestive health. Fennel is a good source of vitamin C, potassium, and folate, while kohlrabi is rich in vitamin C, B vitamins, and potassium. Both vegetables also contain antioxidants and phytonutrients that have been linked to reduced inflammation and improved heart health.

Uses in Cooking

Fennel and kohlrabi can be used in a variety of ways in the kitchen. Fennel can be sliced thinly and added to salads, roasted with other vegetables, or braised in soups and stews. The fronds can be used as an herb to flavor dishes or as a garnish. Kohlrabi can be peeled and eaten raw in salads or slaws, roasted with olive oil and seasonings, or added to stir-fries and curries. The leaves can be sautéed or used in place of other leafy greens.

Culinary Pairings

When it comes to pairing fennel and kohlrabi with other ingredients, there are endless possibilities. Fennel pairs well with citrus fruits, seafood, pork, and creamy cheeses like goat cheese. Kohlrabi complements flavors like mustard, dill, parsley, and lemon. Both vegetables can be used in a variety of cuisines, from Mediterranean to Asian, adding a unique twist to traditional dishes.

Availability and Storage

Fennel and kohlrabi are both available year-round in most grocery stores and farmers' markets. When selecting fennel, look for bulbs that are firm and free of blemishes. Kohlrabi should have smooth, unblemished skin and feel heavy for its size. Both vegetables can be stored in the refrigerator for up to a week, with the fronds of the fennel wrapped in damp paper towels to maintain freshness.

Conclusion

In conclusion, fennel and kohlrabi are two unique vegetables that offer a range of flavors and nutritional benefits. While fennel has a strong, licorice-like taste, kohlrabi is milder and slightly sweet. Both vegetables can be used in a variety of dishes, from salads to soups to stir-fries. Whether you're looking to add more fiber to your diet or experiment with new flavors in the kitchen, fennel and kohlrabi are excellent choices to consider.