Kohlrabi is the domesticated cousin of wild cabbage and is closely related to today’s brassicas such as cabbage, broccoli, cauliflower, and kale. It’s a fantastically versatile vegetable, with its slightly sweet flavor and crunchy texture, it is commonly eaten raw in salads, coleslaws, or with dips. When roasted, the flavors sweetens and mellows, becoming richer and deeper. The leaves are similar to kale or collard greens and are frequently used in the same way.
Kohlrabi is easier and more forgiving to grow than its cousins, and faster to mature so it’s perfect for fall or early spring planting.