Editing Kohlrabi (section)

== Preparation and use ==
Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.

Although all parts of kohlrabi are edible, the bulbous stem is most frequently used, typically raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. It is also more crunchy and crisp than a raw broccoli stem.

Kohlrabi leaves are edible and can be used similarly to [[collard greens]] and [[kale]], but take longer to cook.

Kohlrabi is an important part of [[Kashmiri cuisine]], where it is called ''Mŏnji.'' It is one of the most commonly cooked vegetables, along with [[Collard (plant)|collard greens]] (''haakh''). It is prepared with its leaves and served with a light soup and eaten with rice.

In Cyprus, it is popularly sprinkled with salt and lemon and served as an appetizer.

Kohlrabi is a common ingredient in [[Vietnamese cuisine]]. It can also be found in the dish [[Chả giò|nem rán]], stir fry and [[Vietnamese cuisine|canh]]. Raw kohlrabi is usually sliced thinly for [[nộm]] or [[nước chấm]].

Some varieties are grown as feed for [[cattle]].<ref>Bailey, L. H., (1912, republished in 1975). Kohlrabi for stock-feeding. In ''[https://books.google.com/books?id=VtuQyY88CEsC Cyclopedia of American Agriculture: Vol. II--crops] {{Webarchive|url=https://web.archive.org/web/20160427220300/https://books.google.com/books?id=VtuQyY88CEsC&printsec=frontcover&sig=9rT_B0dkatElsxyFJ1O7-hXiJ7I&source=gbs_book_other_versions_r&cad=3_1 |date=2016-04-27 }}''. [[Macmillan Publishing]], New York. p. 389–390. {{ISBN|0-405-06762-3}}. Google Book Search. Retrieved on June 15, 2008.</ref>