Kohlrabi
Brassican oleracea. A member of the turnip family kohlrabi is sometimes referred to a a "cabbage turnip". It has a sweet, mild flavor and both the stems and bulb are edible.
It is unclear from where kohlrabi originates but mentions of this vegetable date back to the 1st century AD. Kohlrabi gets its name from the German words Kohl which means cabbage and Rapa which means turnip because early on it was believed (incorrectly) that the vegetable was a cross between the two.
The vegetable is eaten in Germany, central Europe and even in parts of India, China and Southeast Asia.
The two common varieties of kohlrabi are white and purple with not much difference in flavor between the two.
Kohlrabi can be eaten sliced thin, raw in salads but is more typically steamed or used in stir-fries. It can also be boiled and mashed like a potato. The flavor is considerably enhanced with cooking.
Store for 4 days tightly wrapped, refrigerated.
Available from April to October in most grocery stores.