Description: Kohlrabi is a member of the cabbage family grown for its swollen, turnip-shaped portion of the tem which rests on the ground. The edible portion can be white, purple or green with a creamy white interior. They are eaten raw in salads or can be cooked like a turnip.

Culinary Use: Small kohlrabi bulbs which are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the protective outer skin. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed until crisp -- tender. Kohlrabi bulbs can be hollowed out and stuffed with a vegetable or meat filling.