Kohlrabi or the German turnip is related to broccoli. It tastes like cabbage but is slightly sweeter. This vegetable originates in northern Europe and is eaten in many German-speaking countries.
Kohlrabi is best from mid spring to mid fall. You will want to select smaller bulbs, around the size of a tennis ball. Make sure the skin is smooth with a firm, green leaf. The color of the bulb doesn’t matter. After it has been cleaned and wrapped in plastic, kohlrabi can be stored for several weeks in the fridge.
The leaves can be eaten like kale, but the stems should be cut off. Scrub the bulb with warm water to remove any residue. You can use them in a salad or eat them on their own with a little olive oil and sea salt.
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