The rutabaga is a root much like the turnip, but yellow in color and stronger in flavor. Turnips are the edible root of several herbs of the mustard family. These vegetables are available from mid-July through September. For information on varieties of kohlrabi, rutabagas and turnips, contact your County Extension Agent, Agriculture or Horticulture. Selection Kohlrabi - look for small bulbs with fresh tops and thin rinds.
Large bulbs tend to be tough and woody.
Avoid bulbs with blemishes and cracks. Rutabagas - Choose young and tender roots. Avoid roots that have blemishes and cracks. Turnips - Choose young small bulbs as they are most tender. Overgrown ones are sharp in flavor and tough and woody in texture.