Broccoli raab

Broccoli raab (also known as rapini, rabe, or rapa) is a green cruciferous vegetable. The plant is a member of the Brassicaceae family, which includes other well-known vegetables such as cabbage, kale, and cauliflower. Despite its name, broccoli raab is not a type of broccoli, but is more closely related to the turnip.

Description

Broccoli raab has a slightly bitter taste and is known for its distinctive, leafy green florets. The entire plant, including the leaves, buds, and stems, is edible. It is a popular ingredient in Italian cuisine, particularly in southern regions such as Apulia and Campania.

Cultivation

Broccoli raab is a cool-season crop and grows best in well-drained, fertile soils. It is typically sown in late summer for a fall harvest, or in early spring for a summer harvest. The plant matures quickly, usually within 40 to 60 days of planting.

Nutritional Value

Broccoli raab is rich in vitamin C, vitamin K, and vitamin A. It also contains significant amounts of calcium, iron, and potassium. In addition, it is a good source of dietary fiber and protein.

Culinary Uses

Broccoli raab can be used in a variety of dishes. It can be sautéed, blanched, or steamed, and is often paired with strong flavors such as garlic, chili, and anchovy. It is a key ingredient in the Italian dish orecchiette con le cime di rapa.

See Also

• List of leaf vegetables
• Italian cuisine