Kohlrabi, a cross between a cabbage and a turnip, is a member of the Brassica family like broccoli and cabbage. Its name is German meaning “cabbage turnip.” The part of the plant that is eaten is actually an enlarged stem from which the leaves develop and has a mild flavor similar to a sweet broccoli stem. Kohlrabi is a cool season crop that is available in the spring and again in the fall in the Northeast.
Storage:  Remove the leaves and stems and store the bulbs loosely wrapped in a damp towel in the refrigerator drawer. Kohlrabi will keep for 1-2 weeks stored this way.
Preparation: Remove stems from the bulb and discard. Peel if the skin seems tough. Slice or chop into rounds, quarters, matchsticks, or as desired. Early in the season, young, tender kohlrabi makes a tasty snack served raw with a dip or added to salads for a delicious crunch. Kohlrabi can be steamed or roasted, boiled or baked. Try adding boiled or steamed Kohlrabi to mashed potatoes.