The only thing more interesting than this vegetable’s name (kohl-RAH-bee) is its appearance. A member of the turnip family, kohlrabi looks frighteningly like a vegetable hot air balloon - with a turnip-like bulb as the passenger basket and tall green stems and leaves reaching vertically, representing the parachute.

There are two varieties of kohlrabi—the green type with a pale green bulb, green leaves, and light green veining, and the purple kohlrabi which has a purple bulb, stems, and purple veining on the green leaves. The flesh inside both of these types is creamy and white. Kohlrabi is essentially two vegetables in one, as both the leaves and the bulb are edible and provide quite different flavors. The leaves are similar to collard greens, and the bulb has a flavor comparable to a blend of broccoli and celery root.

So maybe it’s really three vegetables in one.

And it’s simply good for you: it’s low in calories, high in dietary fiber, rich in potassium, high in Vitamin A, Vitamin C, folic acid, and calcium

When: Kohlrabi is in season during summer and early autumn, peaking during the summer. However, it’s available all year round.

What to look for: When purchasing, look for small to medium-sized kohlrabi with small, smooth bulb-stems and firm green leaves. Bulbs the size of a peach or smaller yield the best texture and flavor; large bulbs tend to be woody with an inedible outer layer.

Storage: Refrigerate in a loosely sealed plastic bag. If the leaves are removed prior to storage, kohlrabi will keep for about ten days. The leaves will only keep for a few days, and if left on, they will draw moisture away from the bulb, causing it to lose its crispness.

Preparation: Peel the bulbs, wash the leaves in several changes of cold water, and blot them with a paper towel. Kohlrabi can be eaten raw or cooked and is commonly added to soups, salads, stews, and stir-fry dishes.

For raw kohlrabi, give this Thai-inspired salad recipe a try:

Kayla Calabro is a senior studying Culinary Arts at Drexel University and pursuing her love of creating specialty cakes.

Article photos by di_the_huntress and Annemod via Flickr (Creative Commons), Recipe photo from StraightfromtheFarm, "Plate" photograph from FoodCollection/Getty Images.