Green Kohlrabi

A member of the turnip family and, for that reason, is also called "cabbage turnip." This vegetable is a favorite of Eastern Europeans, Germans and Asians. It's not a root, but actually a swollen stem that is globe-shaped with green stems from which spring collard-like leaves. The bulbs can be green or purple in color. It's sweeter, juicier, crisper and more delicate in flavor than a turnip. The cooked leaves have a kale / collard flavor. Selection: Choose small or medium sized kohlrabi without soft spots, cracks or signs of yellowing on the leaf tips. Storage: Refrigerate kohlrabi in the crisper, tightly wrapped in plastic, up to 4 days.