When eaten raw (my favorite way of eating it), it is sweet, crunchy, and fresh, a bit like a radish but milder and much sweeter, a mixture between radish and cabbage. When cooked, the taste becomes more delicate, a wonderful tenderness replaces the freshness of kohlrabi, and the sweetness remains but more subtle and gentler. Cooked kohlrabi needs to be paired with stronger flavors. Otherwise, the finished dish might be too delicate or quite bland.