Kohlrabi is an exceptionally rich source of vitamin C; more so than oranges. This powerful antioxidant vitamin is vital for healthy connective tissue, teeth and gums, boosts immunity and so is protective against many diseases. In common with other brassicas, kohlrabi contains health-promoting phytochemicals that appear to have an anti-cancer and anti-inflammatory effects. Chronic, low-level inflammation could raise your risk of heart disease, stroke, diabetes, Alzheimer's, osteoporosis and other common diseases.Where to buy and what to pay
Kohlrabi is a staple of organic veg box schemes, one of those puzzling "how do I cook this?" items. Organic vegetable market stalls often sell it at a liberatingly low price. Supermarkets don't usually stock it; enterprising greengrocers and Asian food shops do. Guide price: £2-£3.99 per kg.
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Kohlrabi, cucumber and little gem with elderflower dressing
Crisp kohlrabi is a fantastic salad ingredient. Since elderflowers are now blossoming, you could try making the syrup to use in this dressing, but it's more than acceptable to use elderflower cordial instead.Serves 4For the salad
2 small kohlrabi, peeled, thinly sliced
1 small cucumber, peeled, deseeded and cut into semicircles
1 bunch of chives, chopped
2 heads little gem lettuce, trimmed, washed and dried
100g stale bread, cut into cubes, tossed in 1 tbsp of olive oil and seasoning, then baked until crispFor the dressing
8 heads elderflower, stalks removed, rinsed, plus 1 tbsp sugar (or 1½ tbsp elderflower cordial)
Juice and zest of 1 lemon
1 heaped tsp Dijon mustard
100ml flavourless oil
60ml fruity olive oil
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Kohlrabi. We know little about this brassica, yet other cultures eat them like apples. Photograph: Tastyart Ltd Rob White/Photolibrary RM
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