Kohlrabi, a member of the Brassica species and a crucifer, was believed to be enjoyed by the ancient Romans.
Similar to a turnip, both kohlrabi's purple-tinged, white bulb-like stem and its greens are edible.
While kohlrabi is best steamed, this cruciferous vegetable can also be chopped and added to stir-fries and soups.
Kohlrabi is an excellent source of vitamin C and provides cancer-fighting nutrients including glucoslinolates.