This Mediterranean native brings the bold, complex flavors of Italian cuisine to your cool-season garden. Despite its name, broccoli raab is actually a turnip relative that produces clusters of tender buds, leaves, and stems rather than a single large head. Hardy across zones 2-11, this compact plant reaches just 9-12 inches tall and matures in about 42 days, making it easier to grow than traditional broccoli in challenging climates. First cultivated in the United States in the 1930s, it offers a more assertive flavor with distinctive mustard and bitter notes that have made it a staple in Italian cooking.
6
Partial Sun
Moderate
2-11
12in H x 9in W
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Moderate
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What sets broccoli raab apart is its complex, pungent flavor that's far more interesting than regular broccoli, with mustard and bitter components that create depth in every bite. The entire plant is edible, from the tender leaves reminiscent of turnip greens to the thin stems and flower bud clusters. Its compact 9-12 inch stature makes it perfect for small spaces, while its cool-season nature allows for both spring and fall harvests. Unlike fussy broccoli varieties, this Mediterranean descendant adapts well to challenging growing conditions.
The entire plant serves culinary purposes, with stems, leaves, and flower buds all prized for their unique contributions to Italian dishes. Most commonly sautéed with olive oil and garlic, the greens pair beautifully with pasta, pizza toppings, and as a robust side dish. The bitter, pungent flavor adds complexity to simple preparations, while the tender texture of young leaves makes excellent additions to salads when harvested at 4-8 inches tall.
No timeline data available yet for this variety.
Sow seeds in early spring about 1/4 inch deep in rows 18-24 inches apart, or plant in mid to late summer for a fall crop when temperatures begin to cool.
For greens only, harvest when plants reach 4-8 inches high at the desired size. For the full experience of stems and flower buds, wait until plants reach 8-10 inches tall and harvest just before the flower buds open to capture peak flavor and tenderness. Multiple harvests are possible from the same plant.
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“Broccoli raab descended from wild plants that grew throughout the Mediterranean region, carrying with it centuries of culinary tradition. The variety made its way to American gardens in the 1930s, introduced by Italian immigrants who couldn't imagine cooking without this essential green. Despite its common name suggesting a relationship to broccoli, this plant actually belongs to the turnip branch of the brassica family, explaining its more robust constitution and complex flavor profile that differs so dramatically from its mild-mannered namesake.”