Dark coloured kale bunches with small to medium leaves. Avoid brown or yellow leaves.
Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.
Remove outer wilted leaves. Rinse, cut head in half lengthwise and remove core. Cut into wedges or shred. Boil, microwave, steam or stir fry.
Small, smooth bulbs. Green white or purple with blue green leaves.
Cut off leaves and refrigerate bulbs unwashed, covered for up to 1 week. Store leaves covered and refrigerated a few days.
Peel bulb, slice and cook like a turnip. Kohlrabi has a mild turnip flavour with crunchy texture and colour of cabbage. Serve raw in salads. Leaves are edible and taste like spinach.
