Kohlrabi (Brassica oleracea var. gongylodes) is a crisp cruciferous vegetable with a round, swollen stem and a mild, slightly sweet flavor reminiscent of broccoli stems and cabbage. Varieties have either pale green or purple skin, but both reveal crisp, pale flesh once peeled. Like other cruciferous vegetables, kohlrabi contains glucosinolates that can be converted into biologically active compounds when its tissues are cut, grated, or chewed. Its juicy texture works especially well raw in slaws and salads, while roasting, sautéing, steaming, and adding it to soups brings out its mild sweetness. The tender leaves are also edible and can be cooked like other leafy greens.