By Matt Gibson Native to northwestern Europe (most likely Germany), kohlrabi is a flowering plant that belongs to the cabbage family. Originally grown in Europe, kohlrabi was brought to North America in the 19th century. Today, kohlrabi is cultivated all around the world for culinary purposes. Its flavor is described as juicy, crisp, and slightly sweet, like a mix between a radish and a cucumber. It can be enjoyed raw or cooked. Depending on the variety, kohlrabi grows
