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Kohlrabi is a unique cruciferous vegetable with an edible bulbous stem that tastes like a mild, sweet cross between broccoli and cabbage. Both the bulb and leaves are edible, raw or cooked, with a pleasant crunch.
No, despite growing near the ground, kohlrabi is actually a swollen stem, not a root. It's a cruciferous vegetable in the same family as broccoli, cabbage, and cauliflower. The bulb grows above the soil line with leaves sprouting from it.
For young, small kohlrabi (2-3 inches), peeling is optional - the skin is tender enough to eat. Larger kohlrabi develops a tough, fibrous outer layer that should be peeled. Use a sharp knife or vegetable peeler to remove about 1/8 inch of the outer layer.
Kohlrabi leaves taste similar to collard greens or kale but milder. They're fully edible and nutritious - rich in vitamins A, C, and K. Sauté them with garlic, add to soups, or use in stir-fries. Don't waste them!
Store kohlrabi without leaves in a plastic bag in the refrigerator for 2-3 weeks. Leaves wilt quickly - use within 3-4 days or store separately wrapped in damp paper towels. Can be frozen blanched for 8-10 months.
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