Broccoli rabe originally comes from Italy. Although the vegetable looks like a mini version of broccoli, it's related to the turnip greens. This delicious Italian vegetable is still relatively unknown in our country (the Netherlands). Everything about the broccoli rabe is edible. The leaves, the leaf stalk and the small flower head. The taste is a little bitter and deliciously spicy. It is also known as rapini, cime di rapa and broccoli raab.
Broccoli rabe can be stir-fried, boiled briefly and steamed. In order not to lose the vitamins, minerals and crunch of this vegetable, it's best not to cook it for too long and only add it last minute to dishes that take a long time to prepare. Broccoli rabe is very healthy and contains vitamins A, C, E and K, as well as a lot of fibre, protein and carbohydrates. Broccoli rabe is delicious with pork, salami, Parmesan cheese, salmon, anchovies, pasta, olive oil and balsamic vinegar. And other vegetables such as: tomato, onion, paprika, red pepper, carrot, celery and garlic. Add this vegetable especially to soups, stews, oven dishes and Italian dishes. After harvesting, broccoli rabe can be kept in the vegetable compartment of the fridge for 3 - 5 days. Non-hardy annual.
Outdoor sowing: April - October
Germination: 5 - 8 days
Germination temperature: 15 - 20 °C
Sowing dept: shallow - ½ cm
Plant distance: 15 - 20 cm
Sowing distance between rows: 30 cm
Plant postition: sunny
Harvest period: 4 - 6 weeks
From April on, when there is no more chance of night frost, you can sow outside in a sunny place with well-drained soil. Sow thinly and leave about 15 - 20 cm space between the seeds. Thin out the seedlings at 20 - 25 cm, once they are big enough to handle. Keep weed free. Water well, especially during drought. Don't let the plants dry out. Protect the seedlings from birds, snails and other pests. As broccoli rabe is related to the cabbage family you shouldn't plant them in a place where cabbages have been growing in previous years.
Depending on the temperature and weather, this vegetable can be harvested after 4 - 6 weeks. Cut off the upper part with the flower bud and a few leaves from the stem. Leave the rest in the ground as it will sprout again and can be harvested later on. This vegetable can be kept in the vegetable compartment of the fridge for a maximum of 3 - 5 days. But it's better to eat this vegetable as soon as possible after harvesting so that the vitamins and minerals are still present in abundance.
