Kohlrabi is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. It has long leafy greens that shoot out from the top. All parts of the kohlrabi can be eaten, both raw and cooked. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw.Recipe: The Kitchn blog is a great resource to teach you everything you need to know about preparing, cooking, and storing kohlrabi! This Quick Kohlrabi Kimchi Salad is a great recipe to showcase the versatility of this unique vegetable.

To store kohlrabi, snip off the leaves close to the bulbous portion (which is really a swollen stem, not a root bulb). Then trim off the stems from the leaves. Store the leaves in a ziploc bag with a damp paper towel. Store the bulbous stem in separate ziploc bag without a paper towel. Both will keep for a week if stored properly in your crisper drawer.