1000 Broccoli Raab Seeds (Rabe, Rapini) Flowering Brassica

Description: Broccoli Raab Seeds (Rabe, Rapini) Flowering Brassica - 2021 Seeds 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.* Maturity: Approx. 40-50 days * Planting season: Early spring Cultivation: Prefers cool temperatures. Prepare fertile, well-drained soil. Sow seeds in late summer or early spring. 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. Rapini or broccoli rabe (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is particularly associated with Mediterranean cuisine. 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 has been described as nutty, bitter, and pungent, as well as almond-flavored. Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances. Rapini is widely used in southern Italian cuisine, in particular that of Sicily, Calabria, Campania, Apulia (Puglia), and Rome. In Italian, rapini is called cime di rapa or broccoletti di rapa; in Naples, the green is often called friarielli. Within Portuguese cuisine, grelos de nabo are similar in taste and texture to broccoli rabe. Rapini is also popular in the Galicia region of northwestern Spain; a rapini festival (Feria do grelo) is held in the Galician town of As Pontes every February. Rapini may be sautéed or braised with olive oil and garlic, and sometimes chili pepper and anchovy. It may be used as an ingredient in soup, served with orecchiette or other pasta; or served with pan-fried sausage. Rapini is sometimes (but not always) blanched before being cooked further. In the United States, rapini is popular in Italian-American kitchens; the DArrigo Brothers popularized the ingredient in the United States and gave it the name broccoli rabe. Broccoli rabe is a component of some hoagies and submarine sandwiches; in Philadelphia, a popular sandwich is roast pork with broccoli rabe and peppers. It can be a component of pasta dishes, especially when accompanied by Italian sausage.

Price: 3.19 USD

Location: Bois D Arc, Missouri

End Time: 2024-10-29T16:08:24.000Z

Shipping Cost: 0 USD