About Kohlrabi:
Kohlrabi is native to Europe. It is popular throughout Europe, China, India, and Asia. Kohlrabi looks like a cross between a cabbage and a turnip and its name comes from the German kohl - cabbage, and rabi - turnip. Kohlrabi is often regarded as a root vegetable even though the round bulb is actually a swollen stem that grows above ground. It is a member of the brassica cabbage family, but, unlike cabbages, it is the bulbous stalk that is edible rather than the flowering heads. There are two varieties of kohlrabi: one is purple and the other is pale green to white. Both varieties have a mild flavour. Kohlrabi is a good source of vitamin C and potassium. It is low in both sodium and calories.

Buying, Storing, Preparing:
When choosing kohlrabi look for smallish bulbs that appear fresh and firm. Leaf stems should be succulent and tender. Large kohlrabi can be woody and tough. Very small Kohrabi are tender and can be cooked whole and generally do not even require peeling. Medium to larger sizes should be peeled to remove the protective outer skin. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed. Kohlrabi bulbs can be hollowed out and stuffed with a vegetable or meat filling. With the leaf stems removed, kohlrabi can be stored in the refrigerator for several weeks.

A diet rich in a variety of vegetables and fruit may help reduce the risk of some cancers.