Resembling a spaceship or satellite, the swollen stem or “bulb” of kohlrabi develops just above the soil line. The crisp, sweet flesh resembles that of turnip and is used about the same way. Peel, slice, and eat the bulb fresh, or dice and cook it in soups and stews.
Kohlrabi grows best in mild weather. At temperatures below 45 degrees Fahrenheit, plants may bolt, and in hot weather, stems become tough and woody.