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Broccoli Super Rapini - Renee's Garden

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Broccoli Super Rapini - Renee's Garden

Brassica oleracea var. italica

 

Heirloom Broccoli Raab

Also known as “cima di rapa” or “rapini,” this robust and rich-tasting traditional Italian heirloom is a quick growing, cool season favorite. Broccoli Raab produces an abundance of deep green leaves and tender shoots topped with tiny bud clusters. Enjoy these full-flavored greens sautĂ©ed in olive oil and garlic as Italian food lovers have for time immemorial. We import our “Sessentina” seed selection directly from Italy, so you can rely on its freshness and authenticity.

Seed Count: Approx. 500 / Weight: 2 g

Plant In

Sun/Shade

Planting Depth

Space Seeds

Days to Germinate

Days to Harvest
Feb. - May
Aug. - Sept.
Full Sun
1/4 inch
2 inches
7 - 10 days
Approx. 60

START SEEDS DIRECTLY IN THE GARDEN

In very early spring as soon as ground can be worked, prepare a well-drained, fertile garden bed in full sun. Sow seeds 2 inches apart in rows 6 to 8 inches apart. Cover 1/4 inch deep and keep soil evenly moist to ensure good germination. When seedlings are 3 to 4 inches tall, thin to stand 4 to 6 inches apart.

GROWING NOTES

Sow Broccoli Raab in cool early spring weather, about the same time as you plant turnips and radishes. Consistent moisture, early thinning and an adequate supply of nitrogen will encourage the quick growth needed to produce tender juicy shoots with plump buds. Use non-toxic B.T. (Bacillus thuringiensis) products to control caterpillar pests as necessary. Make several sowings a week apart for a continuous harvest. Sow again in late summer for a fall crop.

HARVEST AND USE

Harvest both leaves and flowering stalks at 7 to 8 inches tall, when they are still tender and juicy and the flower buds are plump and closed. After cutting, water plants and feed with fish emulsion solution to get a second harvest in a few weeks. Enjoy the hearty flavor of these vitamin-rich greens by briefly steaming or prepare traditionally by first blanching quickly in a boiling water bath, and then sautéing them in olive oil with chopped garlic.

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Description

Brassica oleracea var. italica

 

Heirloom Broccoli Raab

Also known as “cima di rapa” or “rapini,” this robust and rich-tasting traditional Italian heirloom is a quick growing, cool season favorite. Broccoli Raab produces an abundance of deep green leaves and tender shoots topped with tiny bud clusters. Enjoy these full-flavored greens sautĂ©ed in olive oil and garlic as Italian food lovers have for time immemorial. We import our “Sessentina” seed selection directly from Italy, so you can rely on its freshness and authenticity.

Seed Count: Approx. 500 / Weight: 2 g

Plant In

Sun/Shade

Planting Depth

Space Seeds

Days to Germinate

Days to Harvest
Feb. - May
Aug. - Sept.
Full Sun
1/4 inch
2 inches
7 - 10 days
Approx. 60

START SEEDS DIRECTLY IN THE GARDEN

In very early spring as soon as ground can be worked, prepare a well-drained, fertile garden bed in full sun. Sow seeds 2 inches apart in rows 6 to 8 inches apart. Cover 1/4 inch deep and keep soil evenly moist to ensure good germination. When seedlings are 3 to 4 inches tall, thin to stand 4 to 6 inches apart.

GROWING NOTES

Sow Broccoli Raab in cool early spring weather, about the same time as you plant turnips and radishes. Consistent moisture, early thinning and an adequate supply of nitrogen will encourage the quick growth needed to produce tender juicy shoots with plump buds. Use non-toxic B.T. (Bacillus thuringiensis) products to control caterpillar pests as necessary. Make several sowings a week apart for a continuous harvest. Sow again in late summer for a fall crop.

HARVEST AND USE

Harvest both leaves and flowering stalks at 7 to 8 inches tall, when they are still tender and juicy and the flower buds are plump and closed. After cutting, water plants and feed with fish emulsion solution to get a second harvest in a few weeks. Enjoy the hearty flavor of these vitamin-rich greens by briefly steaming or prepare traditionally by first blanching quickly in a boiling water bath, and then sautéing them in olive oil with chopped garlic.