Wow! Why did I wait so long to try kohlrabi? It is the Beauty and the Beast of veggies, kind of resembles Shrek! Yes, on the outside it is as tough as a leather boot, and misshapen is an understatement. But inside it is sweet, crunchy, and delectable. Naturally, being a relative of cabbage, broccoli, and kale, it is healthy. In fact, Dr. Axe calls it “A Disease-Fighting, Phytochemical Powerhouse.” For a cool weather plant, it is relatively fast growing, taking only 50 to 60 days to be ready to eat.
Some varieties of kohlrabi are prettier than the one pictured here, and the plant comes in a variety of colors, including deep purple.
Kohlrabi can be eaten raw or cooked, but so far I have only tasted it raw. I can imagine it would be delicious roasted in butter, but when something tastes this good raw, why cook it?