Enjoyed by families for generations, kohlrabi occupies a distinct spot on the cuisinier(e)'s checklist: this bulb tastes very different eaten raw as opposed to its cooked flavour. Raw - the meaty part of the bulb tastes much like a water chesnut with starchy undertones; cooked- kohlrabi takes on a turnip flavouring but milder and more delicate. Versatile and easy to grow!
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