I love Kohlrabi for its strangeness.  The part that you eat is actually a swollen stem that grows just above the surface of the ground, giving the impression of some alien being.


This vegetable is in the cabbage family.  Its name in fact comes from the German Kohl for cabbage and Rube for Turnip.  You can eat it raw, sliced thin, or cooked in a variety of ways.  I love to slice it thin and add to salads and slaws.

Kohlrabi in hand

Here are a few of our favorite recipes:

Light, Creamy Kohlrabi and Zucchini Soup

Market Ragout of Turnips, Kohlrabi, and Peas

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