I’ve never eaten it before, let alone tried to grow it, but this year Kohlrabi is making an appearance in the keyhole garden. I planted it in early spring from seed. It survived the early attack of the cabbage moths that took out my whole crop of mustard greens and seems to have been staying the same size for a few weeks now. I looked up a few recipes online and decided to try it raw first. I stripped the leaves, peeled the fat part of the stem and sliced it thin. I salted it and at half the plate myself! I guess the taste is similar to a broccoli stem, but the texture is different, not stringy at all. Not my favorite raw veggie in the garden, but interesting and probably even better cooked up in a stirfry or added to soup.