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Lovingly called the cabbage turnip, kohlrabi belongs to the brassica family of vegetables along with broccoli, cabbage, and brussel sprouts. While it looks akin to root vegetables, the green or ruddy bulb protects a sweet, creamy inside similar to turnip. Yet the nutritional benefits more closely match that of its own class of vegetables. Kohlrabi is rich in Vitamin C, dietary fiber, Vitamin B6, potassium, folate, copper, and manganese. If eating kohlrabi raw or within a salad, the recommended leaf size is approximately small to medium; cooking the leaves favors larger sizes for a woody, earthen palate.
Mid May to Early August
Cucumber, thyme, sage, cabbage, cauliflower, beets, onion, aromatic herbs
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