The bulbous stalk and the leaves of this cabbage family member are edible. The stalk is somewhat like a turnip, and can be eaten in the same way, either grated or sliced raw, added to stir–fries or stews, mashed or cooked in chunks and tossed in butter. The flesh is crisp and mild in flavour. Kohlrabi is more popular in Asia and continental Europe, particularly Germany, than Britain and the United States.
Also known as — knol–khol