Preparing and Using Kohlrabi:
Along with eating them raw, Kohlrabi can be cooked in many ways. They can be diced and steamed, along with the leaves. You also might want to try cubing, marinating in a little olive oil and your favorite seasonings, wrapping in foil, and grilling for ten minutes or so on the barbeque. Kohlrabi also stir fry well.
Nutrition Data Source: USDA Nutrient Database
A Brief History of the Kohlrabi|
There are many different horticultural forms (or races) of the species, Brassica oleracea. These include cabbage, kale, broccoli, cauliflower and Kohlrabi. They all had wild cabbage as a parent.
"Kohlrabi" is a word adopted from the German language where kohl means cabbage and rabi means turnip. It apparently was developed in northern Europe shortly before the 16th century.
The first published description was made by a botanist in 1554 and by the end of the 16th century it was known in Germany, England, Italy, Spain, Tripoli, and the eastern Mediterranean. It was cultivated in larger scale in Ireland by the 1730s, England by the 1830s and records of cultivation in the United States dates back to the early 1800s.
Kohlrabi is a biennial requiring part of two growing seasons, with wintertime in between, if you are intent on producing and saving seed.