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.
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.
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