A member of the turnip family, Kolrabi is also called cabbage turnip. The flavor of its bulb-like stem is similar to a turnip but sweeter, juicier, and more delicate in flavor. The bulb may be white, green or purple in color and is best if harvested as soon as it grows to a diameter of 2 to 3 inches. The leaves of young plants may be used like spinach or mustard greens. Kohlrabi is fat and cholesterol free, low in calories and sodium and a good source of Vitamin C and Potassium.
Large bulbs tend to be tough and woody.
Choose a kohlrabi that is heavy for its size, firm, with deeply colored green leaves. Avoid those with soft spots on the bulb or signs of yellowing on the leaf tips. With the leaf stems removed, kohlrabi can be stored, tightly wrapped in plastic, in the refrigerator for about 4 or 5 days. For longer storage, kohlrabi can be blanched and frozen. Young plants may be eaten raw in salads or cut in julienne strips and marinated.