Thank god for Mother Earth News...They had this wonderful picture of the bizzare looking veggie, Kohlrabi...mine looked horrible...the leaves had a zillion holes in them from the larvae of that pretty little white butterfly that flits around my garden.
Don't you think it looks a little alien-esque? Strange, to say the least...and when I harvested the few that I had grown, I was very hesitant to give it a taste.
But, hey, what kind of gardener would I be if I didn't at least try it? So, I cut off all of the leaves and stems and used a veggie peeler to remove the tough outer layer.
I need to confess that before the veggie peeler, I just cut off a slice and ate it...use the peeler...trust me.
After cleaning and cutting, I gave it another taste...hmmm, nice crunch, mild with a tiny bit of heat. Reminded me of a radish...well, more like a radish and a jicama root combined. I decided I liked it and promptly added it to a salad I was making.
Kohlrabi is a member of the cabbage family, and as such, likes cool weather. These guys do well in early spring or fall plantings. Hot weather will make them fibrous and icky, so plant early enough that they have 60 days or so to mature. Fall plantings will result in bulbs that are very frost tolerant...you can leave them in the ground and harvest as you need them.
Kohlrabi can be used in a variety of ways in the kitchen...raw, steamed, sauteed, stuffed, you name it...it is a very versatile veggie! You can even eat the leaves as you would winter greens.