Broccoli Raab (Rapini), Heirloom Seeds

Broccoli Raab (Rapini) — The Ancient Italian Bitter Green That Bolts Fast, Harvests Faster, and Keeps Coming Back

Originating as an herb from Ancient China and the Mediterranean, Broccoli Raab (Brassica rapa var. italica) — also known as Rapini, Broccoli Rabe, Broccoletto, and Raabe — is a cornerstone of Italian cuisine and one of the fastest cool-season greens you can grow. Despite the name, rapini is more closely related to turnips than to broccoli, and it shows in the flavor: pungent, verdant, with cabbage and nutty tones that are complex and deeply satisfying. No central head — instead, clusters of bright-green mini florets, tender leaves, and side shoots, all edible raw or cooked. Bolts above 70°F, so timing is everything — spring or fall only. Blanch or cook with lemon to reduce the more pungent green tones. 40–60 days.

Why Grow Broccoli Raab?

• Ancient Mediterranean and Chinese heritage — cultivated for centuries as a culinary and medicinal herb
• Pungent, complex flavor — cabbage, nutty, and verdant tones; blanch or add lemon to mellow bitterness
• No central head — clusters of bright-green mini florets, tender leaves, and side shoots all edible
• Cut-and-come-again — regrows after harvest; multiple rounds of picking from one planting
• Extraordinarily nutritious — high in vitamins A, C, and K, plus potassium, calcium, and iron
• Fast-growing — leaves and shoots harvestable at 35 days; full maturity at 40–60 days
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow in spring as soon as soil is workable (40°F+), or in late summer for an early autumn harvest. In southern regions, broccoli rabe can overwinter and grow back in spring. Sow ¼–½ inch deep, 1–2 inches apart, in rows 18–24 inches apart. Thin to 4–6 inches once seedlings reach 2 inches tall or develop one set of true leaves. Germination takes 7–21 days. Keep soil moist — water 1 inch per week. Full sun to partial shade. Prefers rich, well-draining soil with compost, pH 6.0–7.5. Use row covers to control weeds and protect young plants.

Harvest: Begin harvesting leaves and tender side shoots at 35 days. Harvest the main plant at 40–45 days when 10–15 inches tall — before the bright-green buds begin to bloom. Use the cut-and-come-again method: cut larger outer leaves first to promote new growth. Rapini easily regrows for multiple harvests. Bolts above 70°F — spring and fall planting only.

Culinary tip: Blanch briefly to reduce bitterness, or cook with lemon juice to mellow the pungent green tones. Classic preparation: sauté with garlic and olive oil, finish with lemon.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.