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Kohlrabi
(Brassica oleracea gongylodes)

The German name for this veggie implies some of what you can expect in taste; kohl meaning cabbage, and rabi meaning turnip, but add to that a sweet, radish- cucumber-like flavor and you pretty much have it. The bulbous stem of kohlrabi resembles a turnip, but is milder tasting and less mealy. The leaves and leaf stems taste like tangy cabbage leaves.

Very high in Vitamin C and potassium, with a fair amount of calcium, it is a healthy, if unfamiliar, addition to the diet. The leaves provide additional Vitamin A. Used to improve energy and circulation, it is quite popular in Northern Europe.

Chill kohlrabis until crisp; then peel, slice and use raw in salads or as crudete for dips. Can be steamed, stir-fried, baked, or in soup and stew (won't become bitter of sulfurous when simmered for long periods of time). Use the leaves as you would any green.

To keep: Kohlrabi stems keep for 2-3 weeks when kept cool and damp. Refrigerate unwashed leaves and leaf stems, but use as soon as possible.

To preserve: Freeze.