A more heat tolerant broccoli raab. It will not bolt as quickly as the early fall variety, and will send out more side shoots.
Bright green leaves and flower buds resembling broccoli, though they never quite form a head the way broccoli does. Broccoli raab is actually not a broccoli at all, but rather closely related to the turnip. It's a vegetable with zesty, slightly bitter, almost mustard-like flavor that is popular in Italian and Asian dishes. A common way to prepare raab, is to blanch quickly in boiling water, drain, then saute briefly until tender in olive oil and minced garlic. It tastes similar to broccoli, with a bit of a bite. Delicious stir fried, sauteed, broiled, or steamed. Broccoli raab is another super nutritious green, containing vitamins A, B, C, K, iron, magnesium, calcium, zinc, and omega 3 fatty acid.
|Days to germination||4-7 days|
|Days to maturity||45-70 days|
|Plant time||September through March
|Soil temperature||70-80 degrees F|
|Optimum soil P.H||6.0-6.5|
|Harvest||Harvest the whole plant when the sprouts are 1-2 inches across, just as they begin to flower|