Kohlrabi – sometimes referred to as a German turnip – is a cool-season vegetable of Brassica oleracea; thus, its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts. The taste and texture of kohlrabi are similar to a cabbage heart or the tender portion of the broccoli stem, but milder and sweeter with a higher ratio of flesh to skin. In fact, the young stem of kohlrabi can be as crisp and juicy as an apple, just not quite as sweet. Kohlrabi can be eaten raw as well as cooked.
Depending on the variety, kohlrabi matures between 42 to 68 days, and has good keeping ability for up to 30 days after removed from the garden. In addition to the large bulb, the leafy greens can be eaten much the same as kale or collard greens.