Mehr Singh is a food and culture reporter based in New York. Her work appears in Bon Appétit, Food52, and other publications. In the 1978 Vegetable Book, credited with introducing Americans to ...

There is a section of the produce department where curious produce lives, full of gnarly root vegetables and endless greens. I am on a mission to try them all, find their sweet spots, and when I can, ...

Kohlrabi is a low, robust variety of wild cabbage. It is a biennial vegetable often known as German turnip or turnip cabbage. This cultivar belongs to the same species as gai lan, collard greens, ...

Kohlrabi is an acquired taste. It’s bland, with a mild hint of mustard-like fire, and is surrounded by a tough, thick peel. “It tastes like the part of broccoli you throw away,” Sarah Aswell wrote for ...

Rich in vitamins, fiber, and health-protective compounds, kohlrabi is a worthy addition to your vegetable lineup. The folklore Originally from northern Europe, kohlrabi — a unique bulb with leafy ...