Storage: Cut off the leafy stalks (you can use the leaves as you would kale or collard greens, use them with a few days) and scrub kohlrabi bulbs clean, wrap loosely, and refrigerate until ready to use. Kohlrabi will last up to several weeks in the fridge.
Preparation: Slice in half, slice into quarters, cut out the core, and use a sharp vegetable peeler to remove the tough skin.
Taste: A bit like broccoli stems; a crunchy cabbage-like taste
Nutritional Benefits: Kohlrabi has more vitamin C than oranges! Vitamin C is is great for teeth, gums, connective tissue, and immunity. Like other brassicas, kohlrabi contains phytochemical that may have an anti-cancer an anti-inflammatory effect.