Kohlrabi

Brassica oleracea, Gongylodes Group

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“What did you do to this kohlrabi?” asked a food writer, chomping up more than her fair share of the snack I had set out. “I cut it up,” I replied. “Didn’t you cook it or sweeten it or something? I don’t remember it tasting this way.”
Whenever I serve kohlrabi, people notice, and are pleasantly surprised. But it appears that unless you’re from Hungary, China, Germany, or India (a curious culinary gamut) you probably haven’t tasted it. Why, I can’t imagine. It has been in the United States since the beginning of the 19th century (if not earlier) and it’s as easy to enjoy as the best summer cukes. If there was ever a “try it, you’ll like it” vegetable to simply sample straight and plain, this is it.

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