Kohlrabi is an acquired taste. It’s bland, with a mild hint of mustard-like fire, and is surrounded by a tough, thick peel. “It tastes like the part of broccoli you throw away,” Sarah Aswell wrote for McSweeney’s in a piece called Your First CSA: A Month-By-Month Guide to Enjoying Your Farm Share.
kohlrabi
Craving Kohlrabi
Everyone looks forward to tomatoes. We can’t wait for the peaches and corn. Some even get excited for zucchini. But who waits for kohlrabi? Anyone?
It doesn’t help that a kohlrabi plant looks like a snake that recently swallowed a beach ball. The edible part is the swollen section of stem, an incongruously large growth in the neck of an otherwise small plant that tastes like the part of broccoli most people throw away.