Kohlrabi, with its crisp texture and broccoli-stalk-crossed-with-cucumber flavor remains a little know oddity in many parts of the world. Kohlrabi is a member of the cabbage family and is enormously versatile. It also contains significant amounts of calcium, iron, phosphorus, as well as vitamins A and C.
Kohlrabi comes in two colors – pale green Winner Kohlrabi and purple skinned Kolribi Kohlrabi. The purple variety has a sweeter, more pronounced flavor. Both varieties have pale greenish, crisp flesh.
Selection and Storage: The leaves are edible but need to be stored separately, so cut them off and store in a ventilated bag in the refrigerator. The leaves will last only a few days, but the bulbs, stored in the same manner, will store for several weeks.
Culinary Uses: Kohlrabi is enormously versatile; the only constant is that it needs to be peeled. Cut off stems, saving the tender leaves, if desired. Used raw, kohlrabi is delicious sliced on the vegetable platter, or grated/matchsticked and added to salads, especially slaw-type ones. Blanching of prepared kohlrabi intensifies the flavor. Steam or boil whole peeled bulbs, 15-20 min, and then easily add them to soups or braises.
Information from: The Produce Bible by Leanne Kitchen