Part bulb, part bundle of greens, kohlrabi may seem one of the more intimidating items at the farmers’ market, but it offers a delightful combination of familiar tastes. "It’s got the texture of a radish and the sweetness of jicama, with a slight hint of  broccoli,“ says food editor Sarah Carey. "The edible leaves are like a milder version of collards.” Along with other cruciferous vegetables, kohlrabi is member of the brassica clan and is packed with vitamin C and potassium.  Martha Stewart | Shine Food 

Well, kohlrabi as the new kale might be a slight exaggeration but give this lesser used vegetable a taste or even try growing it. (Susan, Edible Gardens Point Loma)