The entire plant of this member of the cabbage family is edible, but it is best known for its large bulb that come in shades of purple and green and has a sweet and slightly peppery taste somewhat similar to broccoli stems. A fairly mild vegetable, it can easily take on other flavors.

From raw applications in salads to roasted, smoked or braised kohlrabi in savory dishes — not to mention its presence as pickles and in purées, it has plenty of potential on menus.