To prepare your kohlrabi, trim off the top leaves and stems, trim the base and if it’s large, peel the outer leaves. Young kohlrabi should not need peeling but older skin is best peeled. Stir-fry, steam or boil. Can be eaten raw.
Keep in the fridge, remove leaves to retain moisture.
May to June.
Originally bred from the wild cabbage plant, this vegetable will grow almost anywhere. Hold it upside down and it looks like something out of Monsters Inc.