Kohlrabi is a biennial, low-growing and hardy cultivated form of wild cabbage – the same species as white cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy cabbage and gai lan. It can be eaten raw or cooked, bulb and leaves alike. Despite its French name (chou-rave), it isn't the same species as the turnip, although both belong to the genus Brassica.