If you don’t know what they are, they are like a cross between a cabbage and a turnip. Grow in a solid ball, not a head, but above ground, not below. http://www.humeseeds.com/kohlw.htm
We always had them where I grew up and I figured everyone who cooked or made soup used them now and again, like parsnips or leeks.
But where I am now they are simply not for sale. They were mentioned in today’s paper as a “German vegetable”, probably the smallest category in the farmer’s market 
I love kohlrabi. I eat it raw, thinly sliced on buttered pumpernickle bread, sprinkled with salt.
mmmmmmm.
We have all the time in our New England grocery.
What would you say it tastes like? I’ve never actually seen a kohlrabi in person, as, well, they don’t really have them in my area. (They might at the gourmet market chains, but I don’t recall having seen them before.)
My dad used to eat them like apples, just crunch, crunch, crunch straight off the bulb. I could never actually bring myself to try it, though. It smells like a more-pungent-than-normal cabbage.
Holy blast from the past. My Pop used to grow it in our garden and we’d eat it sliced like onion rings on our salads. Not bad, sometimes strong like cabbage, other times lettuce-flavored with the same mouth feel as cabbage.
It’s a bitch to stir-fry if I remember correctly because of the flavor variations.
It tastes kind of turnip-y, kind of cabbage-y, but in a mild way. The nearest thing to it in taste and texture (raw) is a crisp, peeled broccoli stem, IMO. They’re quite good, if you like the flavor of cabbage and turnips.
I know what they are, but have never seen one in the flesh. Only a few days ago did I see my first ever parsnip for sale in a grocery store, too.
Dad used to eat parsnips, too, but mostly they were soup veggies.
But he also liked to eat horseradish root raw. He gave me a bite once when I was 4, telling me it was a parsnip, and I got so upset by the heat that Mom had to scold him. Then I felt worse for him than me. Being scolded by Mom was my worst fear at that age.
But I like to eat kohlrabi spears raw, no toppings, like carrot or celery sticks or radishes.
Our neighbor grows them and he always shares. I eat them raw. Hard to describe what I think they taste like. They’re kinda like a radish, only milder, and yeah, there’s a cabbage-turnip flavor.
I grow them, and they’re also available in our farmers’ market during the summer. A very mild radish might describe the flavor. We boil them until they’re a bit softer, then serve with butter, salt and pepper. I’ve tasted them raw, but I’m not all that fond of them.
They’re relatively expensive, which is why I like to grow them.
My mom grows them. Yummy.
My mother had them in the garden a few times. I remember the name more than the vegetable, though. (It sounded very exotic, compared to the other produce: peas, carrots, lettuce, tomatoes.)
This is how my mom serves them usually, but sometimes she adds vinegar and bacon, which is a very German way to serve vegetables. Otherwise, she uses them in stirfy.
I’m not surprised that we eat a “German vegetable” considering the huge population of people of German descent here.
It’s great raw, sliced thin, served in a bowl of ice water.
It’s also essential cubed in stew. I make a mean corn beef soup that would NOT be the same without my kohlrabi.
It’s one of my favorite vegetables.
Never eaten one, but I’d sure like to give it a try. My mom and her mother used to talk about them. They grew up in northeast Nebraska, an area heavily settled by Germans in the second half of the nineteenth century.
Mmmh, Kohlrabi! My parents used to grow a bundle? bushel? lots of Kohlrabi in their back yard, and come harvest time I was always munching some raw before my Mom went to cook the lot. I’d say they also have a little hotness to them, similar to radishes.
Mom usually made Kohlrabi soup, where she made a roux and added vinegar, boiled Kohlrabi, and pieces of Lyoner sausage (kind of like a large hot dog). Other than that, I’ve seen it steamed or boiled and sauteed with onions as a side dish.
They’re quite good as a base for coleslaw; grated or shredded along with some carrots and a little onion and cheese, then mixed into some mayonnaise.
Kohlrabimash is commonly served with mutton, and consists of the same amount of kohlrabi and potatoes, boiled and mashed toghether with lots of butter, creme, salt, pepper and nutmeg. Mmmmmmmh… kålrabistappe… 
My mom used to grow it as well. We’d usually eat it sliced, steamed and buttered, like we ate most of our vegetables. I agree with the “mildly radishy, turnipy, cabbagey taste with the texture of a peeled broccoli stem” descriptors we’ve come up with and would add “but less wet” - however that may depend on cooking technique.
Question: how is it pronounced? My mom used to call it “Call** a **robbie”, but I now see there’s no middle vowel in kohlrabi.
Its not pronounced like a rabi, but the a is long and the i is pronounced like an e. And kål is pronounced with the å as the a in almost.
So its like k å(lmost) l raaa b i :dubious: