Kohlrabi is a member of the brassica family, so it is related to cabbage, broccoli and Brussels sprouts. As a result, the root has a mild flavor reminiscent of cabbage or a broccoli stem.

To use kohlrabi, cut the leaves off right at the bulb. If eating raw, you will most likely want to remove the tough outer layer of skin from the bulb. If cooking, the skin may be left on. The leaves may also be eaten and could be used in ways similar to kale.