The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. The leafy greens can also be eaten. Today, Germany is the world's largest producer and consumer of kohlrabi. Kohlrabi is also common in the cuisines of India, Israel, China and Africa.
Mildly sweet, succulent Kohlrabi is notably rich in vitamins and dietary fibre; but has only 27 calories per 100 g, negligible amount of fat, and zero cholesterol. It is a rich source of vitamin C providing 62g per 100g (around 102% of your RDA). It has good levels of minerals, small amounts of vitamin A and carotenes and has particularly good levels of vitamin b complexes including b-6, niacin and thiamine.
To prepare it snip off the leaf stems, trim off the base and top, then use a potato peeler or sharp knife to peel it as if it's an apple. Then thinly slice, chunk or cut into wedges. If you're using slices in a salad, blanch them first. To roast, steam the bulb for 5 minutes, then roast for 45 minutes. Steam (up to 12 minutes). Stir fry (up to 6 minutes). The leaves can be cooked like cabbage.