A brassica, kohlrabi tastes a little like sweet broccoli crossed with radish. It has the crunch of a water chestnut and can be eaten raw, sliced and dressed with vinaigrette, or grated into a slaw. It is also very versatile cooked - grated into fritters, or steamed or roasted where it sweetens and mellows. When buying look for bulbs that are not too large (smaller is sweeter), that are smooth and heavy for their size and, preferably, which have the leaves attached. The leaves wither first so are a good indication of freshness and these too can be eaten and used as you would spinach, raw or cooked. The leaves should be cut off and refirgerated, covered in a paper towel, in a sealed plastic bag. The bulb will keep for a week refrigerated too. Kohlrabi has a tough outer skin which should be peeled with a sharp knife first. The season in New Zealand runs from May (although they may appear at farmer’s markets from late March) until about August. Indeed farmer’s markets may be your best bet when trying to buy them. Sometimes kohlrabi is sold in supermarkets and in some greengrocers. It is high in vitamin C and potassium.