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Kohlrabi belongs to the cabbage family and got its name from a German word meaning "cabbage-turnip". They were popular in Germany during the 16th century and only recently have they been appreciated elsewhere.
Both the leaves and swollen underground stem are edible, specially the stem which can be green, white or purple. Its flavor is milder than a turnip's. If young and tender they may be eaten raw, very thinly sliced. Diced or julienned kohlrabi is good in salads, stir-fries, coated in batter and deep fried or steamed, and accompanied with a cheese sauce. If sliced kohlrabi is blanched first it can be frozen for up to 12 months.