How to select for best flavor:

Select globes about the size of large eggs with no cracks or blemishes. Larger kohlrabi will probably be woody or tough. The condition of the tops is also a good indicator of quality. They should be green and fresh looking.

Peak of the season:

Kohlrabi, although not very common, is available most of the year. You're most likely to find it between May and November, and the peak is in June and July.

Nutritional value:

Kohlrabi is an excellent source of vitamin C, protein and potassium. One cup of cooked kohlrabi has about 50 calories and only traces of fat. Kohlrabi is also a good source of dietary fiber.

General information:

The name kohlrabi comes from the German words kohl -- "cabbage" -- and rabi -- "turnip." This is a relatively new vegetable, only about 500 years old. It is also one of the few vegetables to originate in Northern Europe. Kohlrabi can be substituted for turnip in any recipe, and it is excellent in stir-fry.