Rapini Raab, a member of the brassica family, stands out for its unique taste and easy cultivation. It is characterized by thin stems and flower buds resembling small broccoli, surrounded by serrated leaves. Its taste, both bitter and sweet, gives it a special place in the kitchen.
Rich in vitamins A, C, and K, as well as minerals such as potassium and calcium, Rapini Raab is a very nutritious food. Easy to prepare, it can be enjoyed grilled, steamed, sauted, often with garlic and olive oil.
Growing this plant is also satisfactory. Cold-resistant, Rapini Raab is planted in early spring or late summer for a fall harvest. It thrives in well-drained soils rich in organic matter. Quick to grow, it offers a generous harvest around 40 days after planting, making it attractive to busy gardeners and fans of Mediterranean cuisine.
SOWING
Easy germination
Type of seedling: Indoor – Outdoor
Sowing technique: in pockets
Seed depth: 5 mm
Germination days: 3-5 days
Germination temperature: 21-27C
CULTURE
Moderately easy to grow
Growing season: Cool season (5-14 C)
Transplant: Easy
Distance between plants in the row: 45 cm
Brightness: Sun tolerant of light shade
Other characteristic: Sun plants
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