If you have never met this member of the Brassica family (it's cool cousins are cabbage, broccoli, cauliflower, kale, collard greens, and brussel spouts) here is your introduction.
Kohlrabi, also known as knol-khol or German Turnip, is a stout, round, tuberous vegetable. It grows above ground and although the bulb looks a bit like a root vegetable, it is not. This stem vegetable is native to Europe. In fact, in 800 AD, the emperor Charlemagne ordered that kohlrabi be grown in lands that he reigned.
Kohlrabi gets its name from combining the German words for cabbage (kohl) and turnip (rabe). Kohlrabi are the most commonly eaten vegetable in the Indian province of Kashmir. There they refer to it by its Kashmir name, monj, or its Hindu name, nookal.
The bulb of kohlrabi has a mild, sweet flavor and does well steamed, stir-fried, floating in soups and stews, or it can even be enjoyed raw. All parts of this veggie are edible. The greens are tasty and you can cook them as you would collards, beet greens, chard, kale, etc. When buying or picking from your garden look for small bulbs that are heavy for their size, firm, and with deep green leaves. You can find them in white or purple varieties.
Kohlrabi is high in Vitamin C and potassium. Like it's cousins, kohlrabi contains health-promoting phytochemicals that can protect against certain types of cancers. It has good levels of minerals; copper, calcium, potassium, manganese, iron, and phosphorus. Their tops, like other greens, are abundant in carotenes, vitamin A, vitamin K, minerals, and B-complex group of vitamins.
Obviously eating any vegetable right away is best for vitamin content, but these guys do well in the fridge for about four days. Enjoy!