spaceship-like in appearance, it tastes a bit like Jicama, but juicier. It can be eaten both raw and cooked.
plant cultivated for its enlarged fleshy turnip-shaped edible stem
fleshy turnip-shaped edible stem of the kohlrabi plant
Kohlrabi has a delicate turnip-like flavor and can be cooked in the same ways as turnips.
A bulbous member of the cabbage family that resembles a turnip in appearance and flavor, and can be treated as such.
Trim roots and stems and place in a loosely sealed or perforated plastic bag. 2 to3 weeks
Also called the "cabbage turnip," this vegetable is a member of the cabbage family. Popular in Europe, the kohlrabi bulb tastes like a sweet turnip. Eaten steamed, in soups, and in stews.
This cruciferous vegetable is often referred to as “cabbage turnip” but has a much sweeter flavor with a more succulent crisp texture. It consists of a pale green bulbous stem with darker green leaves both of which are edible. High in vitamin C fiber and potassium kohlrabi may be steamed braised or parboiled and sauteed.
Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German kohl (cabbage) plus rabi (turnip), because the swollen stem resembles the latter. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the wild mustard plant.