Kohlrabi is named after the German word for turnip and is a member of the cruciferous family along with cabbage, broccoli and kale. It is found in varieties of white, green, or purple. The bulb grows above ground with the leaves branching off the bulb.
Both the leaves and the large turnip shaped portion of the stem can be eaten. If harvested while still young, leaves may be used in recipes to substitute spinach, mustard, or other greens. The bulb may consumed raw in salads or as a snack or cooked like a turnip. It can also be hallowed out and stuffed or sliced thin and steamed.
Kohlrabi is a good source of vitamin C and potassium and is high in fiber, folic acid, and calcium. Half a cup of raw, sliced kohlrabi is only 19 calories! (vegparadise, aggie-horticulture)
