Kohlrabi, Brassica oleracea var. gongylodes, has a crisp but sweet flavour, with a good crunch reminiscent of biting into an apple. The outer skin can be green or purple, but peels away easily to reveal dense white flesh. Use kohlrabi raw – sliced or grated into salads and coleslaws – or stir fried or even roasted. Kohlrabi leaves can be used as greens.
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Brassica and wildlife
Brassica has no particular known value to wildlife in the UK.
