Kohlrabi is a member of the brassica (cabbage) family. It is sometimes known as a German Turnip. Broken down the word means cabbage (kohl) turnip (rabi). Indeed, the swollen stem resembles a turnip. Kohlrabi grows virtually anywhere. It is among the first of the brassica plants to come to maturity, taking only 55-60 to develop after sowing.
Kohlrabi is similar in flavor and texture to broccoli stems or cabbage heart, but is more mild and sweet. Kohlrabi can be eaten raw as well as cooked. The only real rule is that they should be peeled. Young stems can be eaten much like an apple or shredded to top a salad. To cook, cube the Kohlrabi and fry or bake.