Kohlrabi

Is a part of the cabbage family. It was first grown in Europe around 1500 and was imported into America 300 years later. It has a turnip like appearance; with leaves standing out like spokes from the edible portion, which is a rounded, enlarged stem section growing just above the soil line. Kohlrabi is sometimes misclassified as a root

Kohlrabi has the mildest and best flavour (resembling mild white turnips) when small. Unfortunately, many gardeners allow kohlrabi to grow too large before harvesting it. Large, older kohlrabi is tough and woody and it may have an off-flavour. Begin harvesting (pull or cut at ground level) when the first stems are about one inch in diameter. Continue harvest until the stems are 2 to 3 inches in diameter. When the stems get much bigger than 3 inches, they begin to develop woody fibbers, especially in the lower part of the expanded stem.

Even overgrown kohlrabi still may have some tender and tasty tissue at the top, where the youngest leaves continues to emerge as the plant grows. The young leaves may be cooked like other greens.