Cima di Rapa (also known as ‘rapini’ and ‘broccoli raab’) is a popular staple of Italian cuisine in the fall, especially in the central and southern regions of the country. It is a wilder, pleasantly bitter, more pungent rapa cousin to the more ubiquitous ‘broccolini’ and broccoli of the oleracea family. While the primary goal of most rapini producers is the small budded florets, in Puglia, a version sometimes referred to as Cima Grossa can be found that produces much larger florets, closer in resemblance to a more familiar (small) broccoli head. The flavor is more assertive than its smaller, more northern brethren, but given the proper preparation of blanching prior to sauteeing with garlic and chilis, it is a very delicious bite. Full sun to part shade. Consistent water is essential. Photo courtesy of Uprising Seeds.
Plant 20-30″ apart in rows 24-36″ apart in full sun, cool moist soil.
Fall Harvest variety
Late-season vegetables adapted to tolerate both the heat of late summer and the cool nights of fall. Harvest in late summer or fall. See our Fall & Winter Vegetable Guide for specific planting/harvest times & freeze-out temperatures.
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