Brassica rapa var ruvo
Broccoli raab is also commonly known as rapini, an Italian specialty vegetable, is grown for the florets or flower bud shoots. The florets have both mustard green and broccoli flavors with a hint of bitterness. Plants grow up to 30" tall. Harvest at any stage depending on culinary use grown for microgreens to full maturity.
- Warm season annual
- Approx. 2300-2600 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 255,000 seed count per pound.
- Maturity: Approx. 40-50 days
- Planting season: Early spring to early fall
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Available in 1-lb increments, minimum 1 lb.
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in early spring to early summer and harvest in spring to summer. Keep soil moist. Fertilize as needed. Use floating row cover to protect from insects. Harvest entire plant when buds appear or cut buds for continuous harvest.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: This Italian vegetable is commonly used in Japanese cuisine. Use in salad, steam, or sauté in olive oil. Add the greens to pasta or potato dishes. High in vitamins A and C. Japanese cuisine prepares ohitashi broccoli raab. Popular grown as microgreens.