Rapini broccoli raab is a cool-season Italian green that delivers tender shoots and florets in just 45 days. This frost-tolerant brassica grows compact at 12 to 14 inches tall, making it surprisingly efficient in the garden or container. Unlike its larger broccoli cousin, rapini produces a central head surrounded by smaller side shoots that keep giving through successive harvests, thriving in full sun and neutral soil. Sow in spring 4 to 6 weeks before your last frost, or again in late summer for a fall crop in mild climates.
Full Sun
Moderate
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14in H x 10in W
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Moderate
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Rapini rewards quick planting and patience with tender, bittersweet florets that emerge in less than seven weeks. Its compact growth habit fits tight garden spaces, and the plant's true magic lies in the continuous side shoots that follow the main harvest, extending productivity across weeks rather than days. Cool-season preference means spring and fall sowings outshine summer attempts, and successive plantings every one to two weeks keep fresh rapini coming to your kitchen through autumn.
Rapini is primarily eaten as a leafy green vegetable, with both the central head and tender side shoots harvested for cooking. The florets, stems, and young leaves are typically sautéed in olive oil with garlic, blanched and finished with a squeeze of lemon, or incorporated into pasta dishes, risottos, and grain bowls. Its slight bitterness pairs well with bold flavors and makes it a staple in Italian, Mediterranean, and Asian cuisines where it's valued for both taste and nutritional density.
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Start seeds indoors 2 to 4 weeks before your average last frost date, maintaining a germination temperature between 50°F and 70°F (ideally 60 to 75°F). This gives you stronger transplants ready for the cool weeks ahead.
Transplant seedlings outdoors 2 to 4 weeks before your average last frost date, once they've been hardened off gradually to outdoor conditions. Space plants 18 inches apart in rows 18 inches apart.
Sow seeds directly outside 4 to 6 weeks before your average last frost date when soil temperature reaches at least 50°F, ideally 60 to 75°F. Make a second sowing in late summer, 8 to 10 weeks before your first average frost date, for a fall harvest. For successive crops in mild climates, sow again 1 to 2 weeks after each previous sowing.
Harvest the central head when it reaches full size and the florets are tight and compact, typically at 45 days from sowing. Cut the main head 2 to 3 inches above the base with a sharp knife. The plant will continue producing side shoots below the cut, which you can harvest as they mature over the following weeks. Successive harvests of these side shoots often yield as much as the main head, extending your harvest window considerably.
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