Refreshingly light and versatile, the edible bulb of Kohlrabi is not actually a root like the turnip but instead is a bulb that develops just above the ground. Not having the sharp bite like that of a turnip, raw Kohlrabi is much more mild, sweet and juicier. Kohlrabi has a delicate mustard and cabbage flavor and offers a crisp texture similar to jicama or celery. It is roughly rounded and somewhat heart shaped, with several thick stems that branch out into its edible leaves. Although the bulb’s skin is bright purple, its flesh is the color of ivory. The leaves and stems are both succulent and tender. The ideal Baby Kohlrabi crop should be harvested with bulbs that are three inches or smaller in diameter.