1000 Broccoli Raab Seeds (Rabe, Rapini) – Heirloom Brassica Variety Broccoli Raab, also known as Rapini or Rabe, is an Italian specialty vegetable cherished for its flavorful florets and flower bud shoots. This versatile vegetable is characterized by its combination of mustard green and broccoli flavors, with a subtle touch of bitterness. Plants can grow up to 30 inches in height, and they can be harvested at various stages, from young microgreens to full maturity, depending on your culinary preferences. The growing period for Rapini is approximately 40 to 50 days. To cultivate Rapini successfully, it thrives in cooler temperatures and requires well-drained, fertile soil. Sow seeds either in late summer or early spring, ensuring that the soil remains moist. Fertilization is important to promote healthy growth, and using a floating row cover can help protect the plants from insects. You can either harvest the entire plant once the buds appear or selectively cut the buds for a continuous harvest throughout the growing season. Rapini is a green cruciferous vegetable with edible leaves, buds, and stems. The buds resemble small heads of broccoli but do not form large, dense heads. The plant’s many spiked leaves and clusters of green buds, sometimes adorned with small, edible yellow flowers, contribute to its distinct appearance. The flavor profile of Rapini is described as nutty, bitter, and pungent, with an almond-like undertone. The young stalks are tender and edible, but as the season progresses, the base becomes more fibrous. Widely used in Mediterranean cuisine, especially in southern Italy, Rapini is known by various names such as cime di rapa or broccoletti di rapa. In Naples, it is often referred to as friarielli. Portuguese cuisine features similar greens known as grelos de nabo, and in Galicia, Spain, Rapini is celebrated during the annual Feria do grelo festival held in As Pontes every February. Rapini can be sautéed or braised with olive oil and garlic, often accompanied by chili pepper and anchovy. It is a popular ingredient in soups, pasta dishes such as orecchiette, or paired with pan-fried sausage. Sometimes Rapini is blanched before further cooking to reduce bitterness. In the United States, Rapini has gained popularity in Italian-American cuisine, particularly due to the efforts of the D'Arrigo Brothers who introduced it as broccoli rabe. Broccoli rabe is a common ingredient in various dishes, including hoagies, submarine sandwiches, and pasta dishes, often featuring Italian sausage. In Philadelphia, a well-known sandwich consists of roast pork with broccoli rabe and peppers.