Kohlrabi, commonly known as root mustard, is a cruciferous vegetable that belongs to the mustard family. It is also referred to by various names depending on the region—such as mustard, leeks, taro, or mustard greens in northern China. In some areas, it's called kohlrabi, soil big head, jade root, or red cabbage. This biennial herb features a fleshy root that is both nutritious and versatile. Depending on the shape of the root, kohlrabi can be classified into four types: conical, cylindrical, purse-shaped, and oblate.
In China, kohlrabi is widely cultivated, with different harvesting periods based on the region. In the northeast and northwest, it is typically harvested from mid to late October. In the northern regions and areas north of the Huaihe River, harvesting takes place from late October to mid-November. In southern regions along the Yangtze River, it is usually harvested in January of the following year. Due to its good storage qualities, kohlrabi can be stored for 1 to 3 months under proper conditions, allowing for a steady supply to the market.
Harvesting should occur when the fleshy roots are fully developed, and the base leaves begin to yellow, which indicates optimal yield. After harvesting, the leaves near the root should be trimmed using a knife, and any fibrous roots should be removed to prepare the vegetable for storage or sale.
For storage, the ideal temperature is 0°C, with a relative humidity of 90% to 95%. In northern regions, kohlrabi is often stored using burial methods or similar techniques used for radishes. It is usually packed in bulk, baskets, sacks, or woven bags to maintain freshness during transport and storage.
When it comes to quality standards, kohlrabi should have clean, intact roots without any splits or deformities. The skin must be free from pests, mechanical damage, hollow centers, or black hearts. It should be neatly bundled and ready for sale. These criteria ensure that only the highest quality produce reaches consumers.
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