Broccoli raab is grown for its asparagus-like spring shoots. There is a reason the Europeans love it; the tender stems, buds, and flowers have a wonderfully delicate and slightly bitter, spicy, and peppery broccoli flavor, which can be enjoyed in salads, stir-fried, or steamed. Budding shoots should be harvested just before the flowers open for best flavor.
Known in Italy as “broccolo asparago” or asparagus broccoli. Historians say that this vegetable comes from ancient China, where it grew wild and was used as an herb. In spite of its appearance and it's common name of "broccoli raab," this vegetable is no relation of broccoli; rather, it comes from the turnip family. 45 days.
~ planting ~
When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost or as soon as soil can be worked. Also, in late summer for fall harvest. In mild climates, can be sown in late fall for winter, early spring harvest.
When to start inside: 2 to 4 weeks before average last frost.
~ harvesting ~
If grown for the greens, harvest the leaves when they are small, before flower stalks form. If grown for the florets, cut the budding shoots when they are 1"–2" across, just before the flowers open. Additional, smaller stems will grow soon thereafter; continue to harvest until shoots are too small and tough.
