Kohlrabi

You probably plant lots of brassicas in your garden each year; after all, brassicas include garden staples such as broccoli, cauliflower, cabbage and kale. But there's a good chance you aren't growing one of the most interesting members of the Brassica oleracea family: kohlrabi.

- Samantha Johnson

 

Why is kohlrabi so overlooked? Its unusual appearance might not help. People often describe kohlrabi as an alien vegetable thanks to its bulblike shape and multiple protruding stems. But if you can get past the alien vibes, you'll find that kohlrabi is actually a fascinating vegetable with a lot to offer the gardener.

How to Eat Kohlrabi

My job was once to organize events for a farmers market, including food sampling. The day we offered free samples of raw kohlrabi, the farmers sold out of kohlrabi. That was a first. You gotta try it to believe it.

Peel larger bulbs, but don’t bother peeling smaller, more tender bulbs.

Raw, sliced kohlrabi is great for dipping in hummus or dressing or for a snack as-is. Try grating it and tossing with grated ginger, grated carrot, lemon juice and salt for a slawlike salad.

The bulb roasts nicely — think baked kohlrabi fries — and is a star in stir fries.

Also try kohlrabi boiled then mashed with salt and butter. It’s similar to mashed turnips!

Use the leaves as you would any leafy greens.

Eat kohlrabi because it’s delicious and also good for you: 1 cup of raw kohlrabi contains nearly 100% of the daily requirement for vitamin C, plus it’s a good source of fiber, according to Michigan State University Extension. — Lisa Munniksma

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