Brassica rapa var. ruvo

Despite the name and the similarity in appearance between broccoli crowns and broccoli rabe buds, broccoli rabe is most closely related to turnips.

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Seasonality

J	F	M	A	M	J	J	A	S	O	N	D
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Description

Also called “rapini”, broccoli rabe is a member of the Brassica family. The stems, leaves, and buds are all edible and have a somewhat bitter and pungent taste. The buds resemble broccoli but they remain small as the plant grows.

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Storage tips

Remove twist ties before placing the broccoli rabe in a plastic bag and storing it in the crisper drawer of your fridge. It will keep for 5-7 days.

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Culinary tips

• Broccoli rabe can be steamed, blanched, baked, roasted, grilled, or sauteed.
• It is common in Southern Italian cuisine: try pairing it with pasta, sausage, or pork dishes.
• A classic recipe involves quickly blanching the broccoli rabe in salted water before tossing it with olive oil, crushed red pepper, and garlic.