Scientific Name: Brassica oleracea
Country of Origin: Eastern Europe
Kohlrabi is related to cabbage, broccoli, cauliflower, and and Brussels sprouts. It has a taste and texture similar to broccoli stems. Kohlrabi has a thick, fibrous skin that is typically peeled away. The root can be eaten raw or prepared in the same ways as broccoli, while kohlrabi leaves are an excellent substitute for swiss chard or spinach.
Kohlrabi & Carrot Fritters