The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. The bulb and the leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). Every inch of the veggie is packed with fiber, vitamin C, potassium and even some protein.
Kohlrabi — one head — large or small
The funny-looking vegetable is about the size and shape of an orange, with a bunch of leafy stems sticking out. It has thick skin that can range from pale green to purple, though the inside is always a very pale yellow. Kohlrabi tastes like a peppery version of the insides of a broccoli stem. It has the sweetness of the broccoli with a bit of the peppery spice of turnips or radishes. If you want to emphasize its sweetness, try adding a pinch of sugar when you’re cooking kohlrabi.