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Knolkhol / Navilu kosu

Also Known As : Khol khol, Kohlrabi, Navalkol, Gunth godhi, Ganth godhi, German Turnip, Knolkool
Technical Name : Brassica oleracea var. gongylodes


Taste Profile

Knolkhol has the same taste and texture like that of a broccoli or cabbage stem or cabbage, but milder and sweeter. Young, tender knolkhol are crispier in texture and are rich in flavor.

Usage Tips

  1. Fresh young crispy knolkhol can be used raw in salads/coleslaw.
  2. Knolkhol is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw.
  3. It will last for a few weeks if it is stored loosely in the crisper drawer of the refrigerator.


Knolkhol is a tuberous vegetable. It is a vegetable which is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprouts. Its tuber can be used raw or uncooked. The stem and leaves of knolkhol are also eaten as food and as a medicine. It is not very widely grown in India except in Kashmir, West Bengal and some of South Indian states. Two main varieties of knolkhol are white and purple. However both the white as well as purple varieties have the same cream-yellow color edible flesh.

Health benefits

  • Knolkhol is a good source of dietary fiber that helps to improve digestion.(1)
  • It is rich in potassium which helps to regulate blood pressure.(1)
  • It is also rich in iron, which helps to prevent anemia.(1)
  • Knolkhol helps to improve bone strength.(1)
  • It may also helps to reduce the risk of developing cancer as it contains potent phytochemicals.(1)

Selection Guide

Always select the fresh, large and light green colored kholkhol. The stale kholkhol would show slightly dropped extrusions and might be wilted. Always avoid Knolkhol with cracks, cuts or mold-infested.  

- Disclaimer
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