Kohlrabi is terrific because both the bulb and the greens can be eaten. The kohlrabi can be prepared like a turnip or eaten raw. The leafy greens can be cooked like spinach.

Kohlrabi also known as a German turnip, is a vegetable that grows above ground. The word "kohlrabi" has its origins in the German language. "Kohl" means cabbage and "rabi" means turnip. Native to northern Europe, kohlrabi is actually a cross between a wild rutabaga and a wild cabbage. Kohlrabi isn't a very common vegetable but both the bulb and the leafy greens can be eaten. I got my kohlrabi at my CSA (community supported agriculture). It is also available at a farmer's market or at your local grocery store sometimes. They are a resilient plant that grows almost anywhere. They are a member of the cabbage family.

Kohlrabi is an acquired taste. It tastes similar to cabbage. Kohlrabi can be eaten either cooked or raw. As a raw vegetable, it is very crunchy. You want to remove the outside skin. Even though the skin is green and the vegetable is green inside, you will notice a difference in the texture. The skin can be removed with a sharp knife or vegetable peeler. Kohlrabi can be cooked like a turnip.

As a raw vegetable, kohlrabi is terrific sliced in sandwiches. Try it in a vegetable sandwich with red bell pepper slices, English cucumber and lots of sprouts. Cut kohlrabi in thin slices and use them in a salad with honey dijon salad dressing. You can also eat it with a vegetable dip. Why not forget about the carrots and go with something a bit unconventional? You can also grate kohlrabi. Use it as a garnish for a salad just as you would use shredded carrots. You can also use it as a sushi filling for something distinctly different.

You can boil kohlrabi. Cook it in a pot of boiling water until it is soft and tender. It will take anywhere from 20 to 30 minutes depending on the size. If you want to retain some of its crunchiness, steam it instead. Steamed or boiled kohlrabi can be seasoned with a squirt of citrus juice. Try a bit of lemon, lime or even orange juice with it. Serve it as a side dish to go along with meat or fish. It is a lighter vegetable so you may want to pare it with a lighter main course. Serve it with poultry rather than beef. If you want to serve cooked kohlrabi with fish, try it alongside salmon or tilapia.

You can also oven-roast kohlrabi. Cut it in thick slices or in cubes. Coat the bottom of the baking pan with olive oil. Season kohlrabi with salt and pepper. You can even cook your meat overtop of the kohlrabi. Try baking kohlrabi in tomato sauce with chicken breasts, turnips and baby carrots. If you don't like tomato sauce, do this chicken dish in orange juice with a sprinkle of curry powder and cayenne pepper.

If you are doing a vegetable soup, add kohlrabi. It goes well with turnips, carrots, potatoes, rutabagas and peas. Cook it in a vegetable stock. Because kohlrabi pares so well with lemon, squirt a bit of lemon juice into the soup to season it. The lemon juice will give the soup a refreshing kick.

The leafy greens which are on top of the bulb are pretty tough but edible. It is best to not eat them raw but to boil or steam the kohlrabi greens. They will cook up very fast. Season with lemon, butter, salt and pepper. Use them as you would use spinach. Try them as a crepe filling or rough chopped in an omelet or as a pizza topping.

When selecting a kohlrabi, make sure that it doesn't have any spots or blemishes. The kohlrabi bulb should not be any more than 6 centimeters (2.5 inches) or else it will have a stringy texture.

Kohlrabi is high in vitamin C and potassium. It also has vitamin B6, copper, magnesium and folic acid. In the fridge, kohlrabi bulb will keep for a week. The leafy kohlrabi greens may wilt before that. It is best not to freeze kohlrabi because its color and texture will change.