Kohlrabi is a descendant of the wild cabbage. Its taste and texture closely resemble that of a broccoli stem, but is milder and sweeter. It can be eaten either raw or cooked. (Read more on Wikipedia.)
Kohlrabi is very high in vitamin C and is also a good source of potassium, fiber, and vitamin B6. It also contains phytochemicals such as indoles, which are believed to be potentially significant anti-cancer compounds and are found in other cruciferous vegetables as well. (Read more from the American Institute for Cancer Research.)
Remove leafy stems, then store kohlrabi in a sealed plastic bag in the refrigerator.