This document describes kohlrabi (Brassica oleracea L., Gongylodes group), a vegetable cultivated for its edible, turnip-like stem enlargement. It outlines the plant’s physical characteristics, culinary uses, and cultivation practices, including propagation, planting time, and spacing. The document emphasizes the importance of harvesting kohlrabi while young for optimal tenderness and flavor, and notes that both the stem and leaves are edible. It also highlights the differences between green and red varieties and provides general guidance for home gardeners. Original publication date May 1994.