Cima di Rapa, 'Cima Grossa San Martino'

(Brassica rapa) We're trying to crack the code for what it will take to popularize the gloriousness that is Cima di Rapa to a North American audience. Cima di Rapa (also known as 'rapini' and 'broccoli raab') is a popular staple of Italian cuisine in the fall, especially in the central and southern regions of the country. It is a wilder, pleasantly bitter, more pungent rapa cousin to the more ubiquitous 'broccolini' and broccoli of the oleracea family. Radicchio lovers (meaning pretty much everyone now) should feel very comfortable in this terrain.
While the primary goal of most rapini producers is the small budded florets, in Puglia, a version sometimes referred to as Cima Grossa can be found that produces much larger florets, closer in resemblance to a more familiar (small) broccoli head. They are more often transplanted (as opposed to directly seeded like the smaller types) and are given more space to grow into sturdy plants that can support the heading. The flavor is more assertive than its smaller, more northern brethren, but given the proper preparation of blanching prior to sauteeing with garlic and chilis, it is a very delicious bite. It's a critical step in the kitchen, the blanching, that is often overlooked with rapini, serving to mellow the bite and allowing it to play nice with other dishes. Personally, we love its bold flavor.

In areas like ours (NW Washington) with long cool springs, it can be grown early in the season, but it is more commonly and often more successfully summer-sown for fall crops. While we have yet to thoroughly test its limits, it is said to be hardy in the fall to the mid-20sF.
80 days. UO

Packet: 1g (~450 seeds)

*This seed has tested negative for both Black Leg (Phoma lingam) and Black Rot (Xanthomonus campestris) as required by the WA Dept of Ag crucifer seed quarantine.

*Backordered until late January