Corbes cabbage is a variant of the Brassica species in the Cruciferae family that can form fleshy stems. Its scientific name is: Brassica oleracea L. var. caulorapa DC., also known as: kohlrabi, kohlrabi, and pine roots. , jade cyanine, kale, etc., are biennial herbs with chromosome number 2n=2x=18.

Corn cabbage has a very high nutritional value, and the enlarged bulbs can be eaten fresh, cooked or pickled. Each 100g fresh weight contains 91-94g of water, 2.8-5.2g of carbohydrates, 1.4-2.1g of crude protein, 34-64mg of vitamin C, 1.1-1.4g of cellulose, 0.9-1.2g of ash, and is rich in calcium, phosphorus, The content of carbohydrates and nitrogen-containing substances of iron and other trace elements is twice as much as that of cabbage, and it has 0.5 to 1 times more vitamins. In particular, its vitamin C content is no less than that of citrus fruits (Fang Zhiyuan, 1990). Cabbage also has medicinal effects. Traditional Chinese medicine believes that cabbage is sweet, non-toxic, beneficial to the kidneys, fills the brain, benefits the internal organs, joints, unblocks the meridians, regulates qi, improves the ears and eyes, benefits the heart, and strengthens the muscles and bones. The ascorbic acid, indole substances, trace element molybdenum, etc. contained in kohlrabi can enhance human immune function and prevent and fight cancer. The National Cancer Research Center of Japan also lists kohlrabi as one of the 20 anti-cancer vegetables. In addition, the young leaves of kohlrabi, especially the young leaves of purple kohlrabi, are also edible and can be stir-fried, made into soups, etc. It is a vegetable with high calcium content and has health benefits such as digestion and phlegm accumulation. .

At present, the cultivation of kohlrabi is most common in Germany in the world, and there is also a certain cultivation area in Southeast Asia, especially Vietnam, which has a large cultivation area. Cauliflower has a wide adaptability to climate and can be cultivated in spring and autumn. There are large areas of cultivation in northern and southwestern China. In the past two or three decades, early-maturing kohlrabi has been gradually promoted in northern China, which has played a certain role in regulating the supply of vegetables in the winter and spring off-season. Judging from the market situation, although the cultivation area of ??kohlrabi is far lower than that of other major vegetable crops, it has a wide range of cultivation and is cultivated in almost all regions in China. Its processing consumption is relatively stable, and its fresh consumption is on the rise. Recently, fruit-type kohlrabi has also appeared on the market. The main varieties are imported from Europe. They are supplied with crisp, tender, high-quality fleshy bulbs and young leaves, and are very popular among consumers.

China has many local varieties of kohlrabi. According to data, as of 2006, 104 kohlrabi germplasm resources have been collected and preserved across the country (see Table 1-7); 30 of them are the main ones. Or important germplasm resources were listed in "Chinese Vegetable Varieties" (2001), including 10 early-maturing varieties, 13 mid-maturing varieties, and 7 late-maturing varieties.