It is a cruciferous vegetable that originates from the Mediterranean and Central Asia and has been used by humans for thousands of years. It contains a lot of vitamin C, especially in the fresh leaves, as well as carotene and vitamin B.

It can be stewed, used in salads, or made into kohlrabi cabbage, which is prepared similarly to classic cabbage.

It supports metabolism, strengthens hair and skin, and has a diuretic effect. It has a neutral nature and a sweet taste, and it enters the spleen and stomach meridians.