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.

Choose kohlrabi that is heavy for its size with crisp, deep green leaves. Avoid those with soft spots or brusing on the bulb or yellow leaf tips. Store kohlrabi tightly wrapped up to 4 days in the refrigerator.