Plant · P-338

Kohlrabi

Brassica oleracea var gongylodes

Kohlrabi's edible part is a swollen stem sitting just above the soil, not a root, eaten raw or cooked with a mild cabbage flavor - the trick is picking it between golf-ball and tennis-ball size, since it turns coarse past that. It only works as a fall crop: a week of near-freezing weather is enough to send a young plant to flower instead of bulking up its stem. It gives one harvest per plant in a season and then the plant is finished, unlike leafier relatives that keep producing.