What is Broccoli Raab?
Broccoli raab is a vegetable with many names. In the U.S. is is most commonly known as broccoli raab or rabe. In other countries, it may be referred to as Italian turnip, Italian broccoli, Chinese broccoli, turnip broccoli, rapine, and the list goes on and on.
While the plant is just starting to gain popularity in cuisine in the United States, it is one of the most popular vegetables in China and is widely used in Europe and Asia.
Don’t let the name fool you, broccoli raab is only a distant cousin of broccoli. It is closer in relation to the turnip, which helps explain why the leaves closely resemble those of a turnip plant.
So why should I grow it?
Broccoli raab is a versatile vegetable. You can harvest both the greens and the small florets that form at the top of the plant. The leaves have a mustard-like taste, while the florets have a similar taste to broccoli, but with a more nutty and slightly bitter taste. So, if you are stuck in a rut, it is the perfect, unique addition to your cuisine and garden! Besides the taste, it is a great source of potassium and iron, as well as, vitamin A, C, and K.
Wondering how to cook it?
Check out this simple recipe: Sauteed Broccoli Raab
Here is how to grow it…
Transplant seedling in April/May into full sun. Space plants 8 to 12 inches apart. Keep the seedlings watered (approximately 1 time per week if we do not get rain) until plants become established. Plants can be harvested in 30 days from transplants or 60 days if you are direct sowing seeds. When harvesting, cut 6-inch pieces when the floret is the size of a quarter. This will allow for more than one harvest.
