Kohlrabi is cultivated across several different continents, thriving in both temperate and cooler climates. Its origins trace back to Europe, particularly Germany, where it gained popularity. Today, it’s widely grown in European countries like Italy, France, and the Netherlands. Additionally, it’s cultivated in North America, notably in the United States and Canada. Asian countries such as China and India also cultivate kohlrabi, where it’s integrated into regional cuisines.