Kohlrabi originated in Germany and is grown locally in Te Horo.
The inside flesh of kohlrabi is pale green, slightly sweet, and crispy. The taste of is similar to broccoli stems or cabbage heart, but sweeter.
Trim kohlrabi and peel it very thoroughly (you may need a sharp knife for this; the skin is quite tough and indigestible). Slice, julienne or grate it into your salad or slaw for a great crunch and a fresh but slightly spicy flavor. It also can be cooked - used in Stirfrys, boiled, steamed, sauteed, roasted as chips or fried.