The first historical
reference to Kohlrabi comes from Apicius, who wrote the oldest cookbook in
the Roman Empire. It was then referred to as the Corinthian Turnip. The
greens and bulb are both edible and delicious. Kohlrabi is high in
vitamins A, C, and potassium. We enjoy the bulbs peeled,
sliced or cubed, and raw, but you can sauté, roast, or boil them. The
greens are also edible and should be cooked (steamed, boiled, or sauteed).
KOHLRABI
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