Kohlrabi.

Kohlrabi is a member of the Brassica oleracea family and is often overlooked due to its unusual appearance. However, it is easy to grow and offers a lot of versatility in the kitchen. The bulbs, stems, and greens of kohlrabi can be eaten raw or cooked, and it can be paired with various ingredients to create different dishes. Kohlrabi is hardy and can be grown in cool temperatures, but it should be harvested once the bulbs reach 2 inches in diameter to maintain their texture. It is also a good source of vitamin C and fiber. [Extracted from the article]