|Cultivar group||Ruvo group|
|Cultivar group members||turnip|
Rapini (commonly marketed in the United States as broccoli raab or broccoli rabe //) is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines. Within Italian cuisine, the plant is heavily associated with Southern Italian cuisine (especially Neapolitan cuisine and the cuisines of Campania and Puglia) and Roman cuisine.
In Italy, it is called cime di rapa (literally meaning "turnip tops"), rapi, or rapini; in Naples it is known as friarielli and sometimes broccoli di rapa; in Rome broccoletti; and in Portugal and Spain grelos.
The plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family). Rapini is classified scientifically as Brassica rapa subspecies rapa, in the same subspecies as the turnip, but has also been treated as Brassica rapa ruvo, Brassica rapa rapifera, Brassica ruvo, and Brassica campestris ruvo.
Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of rapini has been described as nutty, bitter, and pungent. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.
The cultivated vegetable probably descends from a wild herb related to the turnip that grew either in China or the Mediterranean region. Rapini is similar in shape to the Chinese Brassica oleracea cultivar called kai-lan. Rapini is now grown throughout the world. Rapini is available all year long, but its peak season in the Northern Hemisphere is fall to spring.
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In Europe, it is used mostly in southern Italian cuisine (in particular Basilicata, Puglia, Campania and Sicily) and Roman cuisine. It is also popular in Portuguese cuisine and in the cuisine of Galicia.
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- Broccoli Raab Nutrition Facts
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