Broccoli Raab – Spring Rapini

Phaseolus vulgaris ‘Spring Rapini’

• Growing Temp             55°F – 75°F

• Days to Maturity         40-60 days

Fast-growing, cool-weather vegetable / slightly bitter, nutty flavor: Unlike traditional broccoli, Raab produces small florets alongside tender leafy greens and stems, all of which are edible. This vegetable is relatively easy to grow and is often used in Mediterranean cooking, typically sautéed with garlic and olive oil or added to pastas, soups, and salads.

Direct Sowing: For direct sowing, plant the seeds outdoors 4–6 weeks before the last frost in spring or in late summer for a fall harvest. Sow seeds 1/4 inch deep and 4–6 inches apart, with rows spaced 18–24 inches apart. The seeds will germinate within 7–10 days in soil temperatures between 55–75°F. Broccoli Raab grows quickly, so it requires consistent moisture and fertile, well-drained soil. Thin the seedlings to about 4 inches apart once they are a few inches tall. Harvesting can begin as soon as the plants are around 10–12 inches tall and the florets start to appear.

Early Sowing for Seedlings: For early sowing, start seeds indoors 4–6 weeks before the last frost date. Use seed trays with a light, well-draining potting mix, and place the seeds in a warm area where temperatures are around 65–70°F. Once the seedlings have developed their first set of true leaves, and the risk of frost has passed, harden them off by gradually exposing them to outdoor conditions. Transplant them into the garden, spacing the plants 4–6 inches apart in rows. Water well after transplanting and mulch to retain soil moisture.

Harvesting:

To identify when Spring Rapini is ready to harvest, look for plants that are about 10–12 inches tall with small, unopened flower buds. Harvest before the florets open fully to avoid bitterness. Cut the stems just above ground level, and the plant will continue to produce new shoots for a second harvest. For the best flavor, pick the plants when they are young and tender.