Kohlrabi

Kohlrabi means "cabbage turnip" in German. This cool weather vegetable is a relative of kale and cabbage, and has a mild, sweet, turnip-like taste. Its bulb-like stem grows above the ground and can be eaten raw, sauteed, stir-fried, boiled, steamed, and pickled. The leaves are also edible and can be cooked as you would kale.

Kohlrabi prefers a rich, well-drained soil in full sun. Plant seeds 1/2 inch deep, 1 inch apart. Space rows 18-24 inches apart. Later, thin the seedlings to 3-4 inches apart.

When the stem is about 2-1/2 to 4 inches in diameter, it's time to harvest your kohlrabi. Cut them from the base of the plant. Many people love to eat kohlrabi raw. Just peel it, slice it and eat. You can also cut the leaves from the stem and cook them separately if you like.