Broccoli Raab Seeds (Rapini) – Non-GMO Heirloom

with edible florets that are picked before they open. It’s a fast, cool-season green that delivers bold, savory flavor to the plate. Who it’s for Perfect for Italian-cooking enthusiasts and cool-season gardeners who want a quick, flavorful green for sautés and pasta. How & when to plant Direct sow 2–3 weeks before the last spring frost, and again in late summer for a fall crop. Sow seeds 1/4–1/2 inch deep, thinning to 4–6 inches apart in full sun. Broccoli raab prefers cool weather (50–70°F) and grows well in USDA zones 3–9. Cool temperatures keep it from bolting too fast. Harvest Ready in about 40–45 days. Cut the whole plant just above the ground when the buds are formed but still tightly closed, before any yellow flowers open. Harvesting promptly gives the mildest, most tender stems and greens. Benefits & uses The stems, leaves, and buds are all edible and shine sautéed with garlic and olive oil, tossed with pasta, or added to sausage dishes. Its signature bitterness mellows nicely with quick cooking and a squeeze of lemon. Growing guide: New to this variety? Read our full guide, How to Grow Broccoli From Seed , for step by step sowing, spacing, and harvest tips.