Knol-khol or kohlrabi is known as ganth gobi in Hindi

Knol-khol or kohlrabi is known as ganth gobi in Hindi. Kohlrabi is a combination of German words, ‘kohl’ meaning cabbage and ‘rabi’ meaning turnip. The word kohlrabi, therefore, means cabbage with a turnip like appearance. Edible part of knol-khol is the swollen stem called knob and is formed from thickening of stem tissues just above the ground. The leaves emerge from surface of the knob.
Food value
Knol-khol is an important source of minerals, protein and fibre. Per 100 g edible part, knol-khol contains 92.7 percent moisture, 3.8 g carbohydrates, 1.1 g protein, 0.2 g fat, 0.05 mg thiamine, 0.09 mg riboflavin, 85 mg vitamin C, 21 mg calcium and 0.4 mg iron. Knol-khol knobs are generally consumed as a cooked or boiled vegetable. Leaves of knol-khol are used as a potherb in Kashmir valley. The knobs are also sometimes used fresh in salads and the leaves in soups. In Europe, fancy kinds with frilled deeply cut leaves are some times grown for ornamental purposes