Short facts : With its mild flavour and crisp texture it can be used both raw and cooked

Kohlrabi is a biennial vegetable that belongs to the cabbage family. It has a round bulbous shape with outer leaves that are usually removed before consumption. The flesh of kohlrabi can be white, light green or purple and has a crisp texture similar to a radish or turnip. Kohlrabi has a mild and slightly sweet flavour, making it versatile for use in both raw and cooked dishes. It is rich in vitamins and minerals, particularly vitamin C and potassium. Kohlrabi can be eaten raw in salads, slaws, or as a crunchy snack, or it can be cooked by roasting, sautéing, or steaming.