Kara, Kohlrabi is at its best when the globes reach the size of a tennis ball. The leaves are quite like turnip greens and when steamed (after cutting out the tough ridges)they can be eaten alone with butter or vinegar same as collards or swiss chard. They are a German vegetable. The kohl being the German word for turnip. Some refer to them as cabbage turnips. I peel off the hard outer covering and cut them into small 1/4" pieces then boil until really tender. I use them added to chicken soup or any other soup. They can be eaten raw as well. They add flavor when cooking a ham or to a roast also.

The cooks.com on the internet lists many recipes for their use. A great veggie and virtually bug free. I hope this helps, Harold

they are good in a salad too.

I eat mine raw as well. My chickens always get the leaves. I am going to have to try cooking the leaves.

Greenfinger when you say "as collards" would cooking in water over low heat with onions and ham work? My hubby loves collards this way, too southern for me tho.

Thank you for the info. I'm now looking forward to when the globes are ready to be picked!

Grate some into your cole slaw as well. Gives it a nice taste.

Keiki, I never tried it that way but it should work good. I am going to plant the purple ones this year and check out if there's any difference in flavor. I'm glad to see others that enjoy this sort of rarity in the vegetable world. A great veggie and useful in so many ways and NO BUGS.

I prefer the purple, its all I grow now. Definately try the purple!