Malaysian agricultural enthusiast Gregory K.K. Chow has secured a spot in the Guinness World Records for cultivating the longest kohlrabi ever grown, showcasing the immense possibilities of modern farming technology.
The record-breaking vegetable, grown through meticulous hydroponics and indoor farming techniques, officially measured an astonishing 2.320 meters (7 feet 7.3 inches) in length and weighed a hefty 11.05 kilograms (24.36 pounds).
Chow accomplished this feat at the School of Life Sciences and Chemical Technology at Ngee Ann Polytechnic in Singapore after nearly three years of dedicated effort. His goal was to highlight the potential of smart agriculture in controlled environments for sustainable food production.
Often overlooked in many kitchens, kohlrabi (scientific name: Brassica oleracea) is a versatile and nutritious vegetable that translates from German as “cabbage turnip.”
Family: It belongs to the cruciferous vegetable family, which also includes cabbage, broccoli, cauliflower, and kale.
Appearance: It is instantly recognizable by its spherical, bulbous stem (the part most commonly eaten) which can be pale green or purple, with long, leafy stems sprouting from the top.
Taste and Texture: Despite its “turnip” namesake, its flavor is mild and slightly sweet, often compared to the stem of a broccoli or a cabbage heart, but with a crisp and juicy texture when raw.
Culinary Uses: Both the bulb and the leaves are edible.
Bulb: Can be peeled and eaten raw in salads, slaws, or sliced as a crunchy snack. It can also be cooked—roasted, steamed, or added to soups and stews.
Leaves: Can be cooked and used like other dark leafy greens such as collard greens or kale.
Health Benefits: Kohlrabi is a low-calorie food packed with nutrients, especially high in Vitamin C, fiber, and potassium, which support immune function, gut health, and heart health.
