This is just so nice veg, I have never grown it and last ate it around 30 years ago... but here it is. My first one, only half of it made it into the chicken soup as I ate the other half raw. A bit like juicy turnip with a kick. In the 90s when I was (illegally) selling veg in a market stall bang in the middle of the City centre of Helsinki, we always had some Kohlrabi. The connoisseurs came in as our stall was the only one selling these beauties, but otherwise they were just curiosities to draw people in. That was until I started a trend by calling out to the white collared business folks heading towards the flower market and told them a Kohlrabi will make a very unusual office decoration, and when placed on a saucer with water will look great for weeks. I'm not actually sure if they stay good and decorative, but we did sell all our Kohlrabis
@Selleri Mrs Shiney loves kohlrabi but has the green variety. She uses it mainly in salads or has it as chips. I use some in chicken soup. The leaves when young are also edible. I also use petrushka in chicken soup. That is sometimes referred to as Hamburg turnip rooted parsley. The leaves can be used like parsley and the root looks like a parsnip but tastes similar to turnip. It is a better flavour in the soup than using turnip.
Thanks @shiney , that's another one where I had to dig deep into taste memories- it's called Root Parsley in Finnish and I haven't eaten it since schooldays. I'll definitely try to grow it next year The Child cooks root veg in airfryer, tossed in spiced oils and some lemon juice (the roots, not the machine). Delicious, and they freeze well to be quickly heated to go with any dish, or just as finger food to dip.
