Even though both the leaves and stems are edible, Kohlrabi is sometimes sold without the tops. The bulbs are more flavorful and tender when small and have hints of radish and cucumber flavors.
Kohlrabi is widely used in Central Europe and Asia. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups. It can be enjoyed raw or grated, cubed or thinly sliced, then boiled or steamed.