Kohlrabi

Kohlrabi is a bulbous, pale-green or purple swollen stem with crisp white flesh and attached leafy stalks. Its flavor is mild and slightly sweet, reminiscent of broccoli stem with a hint of turnip; the flesh stays juicy and snappy when raw. Use it shaved in salads and slaws, cut into sticks for crudites, or roast, saute, or braise until tender. Sold as whole bulbs, sometimes with greens attached, typically in small to medium sizes.

Developed from cabbage in Europe during the 16th century, it spread through Central and Eastern Europe and later to North America and South Asia. It features in German and Austrian cooking, Indian sabzis and pickles, and other cool-season cuisines, grown best in spring and fall.