In his book “The 150 Healthiest Foods on Earth,” the nutritionist Jonny Bowden describes kohlrabi as:
A. The ugliest vegetable you’ve ever loved.
B. What happens when broccoli and cabbage get married.
C. A cross between an octopus and a space capsule.
The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip ), because the swollen stem resembles the latter, hence its Austrian name: Kohlrübe.
Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage , broccoli , cauliflower ,kale , collard greens , and Brussels sprouts : they are all bred from, and are the same species as the wild cabbage plant (Brassica oleracea).
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Best size is about the size of a baseball, with the larger storage varieties being larger than a softball.
Availability may vary by variety and with weather conditions.
With the leaf stems removed, kohlrabi can be stored in the refrigerator for several weeks.
Storage life can be extended if they are placed in sealed plastic bags.
Cook greens as you would turnip greens or kale.
Larger stems can have a thick hard skin, so peel away until you reach the light layer of crisp flesh
Sliced thin and eaten raw
Shred and use in coleslaw
Roast in the oven with other roasted vegetables
Steamed and used in anything such as frittatas, stir-fries, and pasta dishses
Found in a lot of Indian cooking so it does well with traditional Indian spices