Think of kohlrabi as a cross between a cabbage and a turnip. It has the light, refreshing taste of cabbage with the crisp texture of a young radish or turnip. Many also compare the flavor of kohlrabi to that of a broccoli stem but milder and slightly sweeter. Like many brassicas, kohlrabi is a cool season crop and is most available in spring and fall.
Kohlrabi has a wonderful shelf life, simply remove the leaves and store wrapped in a damp towel in the fridge. It will keep for two weeks or more.
Make sure to remove stems and leaves from the bulb, and peel the bulb. Kohlrabi makes a great addition to a vegetable platter when cut into matchsticks, and can also be added to salads for a tasty crunch. It can also be steamed, roasted, boiled, and baked. Add some kohlrabi to your next batch of mashed potatoes for a fresh, flavorful element.