A tuber that develops in the stem just above ground level, Kohlrabi from Melissa’s is a cruciferous vegetable, along with cabbage, kale, cauliflower and broccoli. About the size of an orange, Kohlrabi is pale green or purple-tinged (purple kohlrabi), and rounded. Firm stems with large leaves branch out evenly at all angles. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups.

Even though both the leaves and stems are edible, Kohlrabi is sometimes sold without the tops. Melissa’s Kohlrabi bulbs are more flavorful and tender when small and have a hint of radish and cucumber flavors. Purple Kohlrabi tends to have a slightly spicier flavor.

Kohlrabi from Melissa’s is hand-selected for excellent quality. Choose smooth, unblemished tubers. The smaller bulbs are more flavorful. If the leaves are still attached, they should be firm and fresh. Cut the leaves from the tubers and refrigerate separately in plastic bags. The Kohlrabi will keep up to a week or more and the leaves for several days.

Rinse and pat dry. Cut off top and remove any stem at base. Peel, removing any visible fibers under the peel. Melissa’s Kohlrabi can be enjoyed raw or grated, cubed or thinly sliced, then boiled or steamed.