kohlrabi

Manny drove into town for water, because Jae hated the highway, and I stooped beside him boxing and boarding the beans and the broccoli and the kohlrabi.

Anytime now, I will be planting my onions, parsnips, carrots, kohlrabi, all sorts of nice stuff.

Cook the kohlrabi in boiling salted water until tender and then drain the water from it.

The edible part of kohlrabi is the enlarged stem, which has the flavor of both turnip and cabbage.

Kohlrabi is not a perishable vegetable and therefore stands storage very well.

After the stems of the leaves have been cut off, the kohlrabi should be washed and then pared to remove the outer skin.

The kohlrabi were grown extensively in Germany and tasted alright but were very woody in texture.