Rapini Spring Raab
- 200 seeds
- Open pollinated
- Distance between plants – 6″
- Distance between rows – 12″
- Full sun
- Water every 3-5 days
- Days to maturity – 45 days
- Days to germination – 4-7 days
- Height – 12-18″
- Cold Tolerant
- Brassica rapa
- Germination rate – 94%
Sow: Plant ¼’’deep and 1’’ apart for compact leaves or broadcast and thin out to 6’’ for full plant.
Harvest: Plant in succession every 3 weeks – 21 days for baby greens
The young leaves of these plants as used in cooking are either the same as or the South European equivalent of turnip tops or turnip greens.
Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of rapini is nutty, bitter, and pungent. The flavour is also reminiscent of mustard greens. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.
The cultivated vegetable probably descends from a wild herb related to the turnip that grew either in China or the Mediterranean region. Rapini is similar in shape to the Chinese Brassica oleracea cultivar called kai-lan. Rapini is now grown throughout the world. Rapini is available all year long, but its peak season is fall to spring.