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Broccoli Raab
Entirely edible - buds, leaves, stems, and even the open yellow flowers. Nothing on the plant is toxic. The pleasant bitterness comes from the same glucosinolates as its brassica cousins, and a 60-second blanch tames it. Like other dark brassica greens it is high in vitamin K, so anyone on blood-thinning medication should keep intake steady week to week rather than swinging - a consistency point to raise with a doctor, not a reason to avoid it.
Overview
A fast, bitter, entirely edible Italian brassica grown for its flower shoots rather than a head - up in six weeks, best in fall, and botanically a turnip relative rather than a broccoli.
Broccoli raab is the quickest brassica in the garden and one of the most useful: sow it, wait five or six weeks, and cut a shoot of tight flower buds with the stem and leaves attached. All of it is the vegetable. The flavor is frankly bitter in the good, Italian sense - closer to mustard greens than to broccoli - and a minute in boiling water before it hits the pan turns that bitterness into something nutty and savory.
The name is a trap. Despite the label, this is not broccoli: raab is Brassica rapa, the same species as turnip, bok choy, and napa cabbage, while broccoli is Brassica oleracea. That matters if you ever save seed (see Propagation), and it explains the flavor - raab tastes like a turnip top because that is essentially what it is. It is also not broccolini (a broccoli crossed with gai lan, and a true oleracea) and not gai lan, Chinese broccoli, which is another oleracea with thick sweet stems.
Practically, treat raab as a cut-and-clear crop rather than a standing one. It bolts by design - the bud is the harvest - so the way to have it for weeks is to sow a short row every ten days rather than one long row all at once. Fall is where it shines: cool weather slows the rush to flower, softens the bitterness, and lets a single sowing give a main cut plus two or three weeks of side shoots.
At a glance
- Sun
- Full sun · Part sun
- Water
- Medium
- Spacing
- 4–8 in (typ. 6)
- Mature height
- 12–24 in (typ. 18)
- Start by
- Direct sow · Transplant
- Frost
- Hardy
- Germination
- 3–10 days (typ. 5) @ 45–85 °F (typ. 70)
- Start indoors
- 3–4 wks (typ. 4) before transplant
- Spread
- 6–14 in (typ. 10)
- Soil
- Well-drained
- Temperature
- Damaged below 20°F · struggles above 80°F
- Seed ready
- 90–130 days (typ. 110) (for saving)
When to plant
Zone 7a typical frost: last Apr 10 · first Oct 25 (spring frost runs Mar 27–Apr 24 in a typical spread of years)
Life stages
- Germination day 0–5 from sowing
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Keep the seedbed evenly moistevery 1 dSow ½ inch deep into a fine, firmed bed. Raab germinates fast and evenly in warm or cool soil - the only thing that stops it is a crusted, dried-out surface.
No emergence in 10+ days (old seed or a dry seedbed)Soil crusting over the row -
Keep the seedbed evenly moistevery 1 d
- Seedling day 5–20 from sowing
-
Thin to 4-6 inches - and eat the thinningsCrowded raab throws one thin shoot and quits. Thin to 4-6 inches once seedlings have two true leaves; the pulled seedlings are good salad and taste exactly like the crop.
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Cover against flea beetlesFlea beetles hammer young brassica seedlings and raab is small and fast, so it never outgrows them. Floating row cover from the day you sow is the whole defense - there is no pollination to worry about, so you can leave it on right through harvest.
Flea beetle shot-holes peppering the first true leavesCutworms felling seedlings at soil level -
Thin to 4-6 inches - and eat the thinnings
- Leafing out day 20–35 from sowing
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Water evenly, about an inch a weekevery 4 dRaab has one job - grow a leafy plant fast, then flower. A check from drought makes it bolt small and taste harsh, so keep it damp and never let it stall.
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One light nitrogen feed if the soil is leanA quick feed early builds the leafy frame that carries the shoots. Do not overdo it - heavy nitrogen makes soft, aphid-prone growth on a crop that is in the ground barely six weeks.
Aphids on the growing tipPlants running to flower while still tiny (heat or a growth check) -
Water evenly, about an inch a weekevery 4 d
- Budding up day 38–50 from sowing
-
Check daily once the first bud cluster showsThe bud cluster in the crown is the crop, and the window is short - in warm weather it goes from tight to open yellow flowers in two or three days. Once you see a bud, look every morning.
Buds opening to yellow flowers (still edible, just stronger)Aphids massing in the bud cluster -
Check daily once the first bud cluster shows
- Harvest day 45–70 from sowing
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Cut the whole shoot, 6-10 inches with the leaves onevery 3 dCut the main shoot with a knife about 6-10 inches down, taking the bud cluster, the stem, and the leaves together - all of it is the vegetable. Cut above a couple of lower leaves and the plant pushes side shoots from those axils.
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Keep cutting side shoots for two or three weeksAfter the main shoot, smaller side shoots come from the leaf axils. Cut them every few days; in cool fall weather the side-shoot pickings can outweigh the first cut. Pull the plant when the shoots come thin and flower instantly.
A whole row budding at once (this is normal - sow small and often instead)Shoots turning thin and stringy in heat (the crop is finished) -
Cut the whole shoot, 6-10 inches with the leaves onevery 3 d
Harvest
- Style
- Repeated picking
- Typical yield
- 3–15 shoots (typ. 8)
- By weight
- 3–16 oz (typ. 8)
- A tight green bud cluster in the crown, roughly the size of a walnut
- Buds still closed, or with just one or two yellow flowers showing
- Stems still snap cleanly rather than bending - past that they are stringy
Watch out for
Flea Beetles High
Flea beetles are tiny dark beetles - often shiny black or bronze, rarely more than a couple of millimeters long - with enlarged back legs that let them spring away like fleas the moment you lean in. The adults chew countless small round pits and shot-holes through leaves, giving the foliage a peppered, buckshot-riddled look. They overwinter as adults in leaf litter, hedgerows, and crop debris, emerge hungry in spring, and are worst in warm dry spells. The damage is mostly a seedling and transplant problem: a small plant with a few leaves can be checked, stunted, or killed outright, while the same plant shrugs them off once it is large and growing strongly. Different species specialize on different plant families, so the beetles hammering your brassicas are not the ones on your nightshades. Some species also have larvae that feed on roots and tubers underground.
Watch for: Dozens of pinhead-sized round holes peppered across the leaves, thickest on the youngest, most tender growth. Tiny beetles that spring away as you brush the plants or lean in for a closer look - that jump is the identification. Seedlings that go lacy and stop growing, and transplants that sit and sulk instead of taking off. Damage heaviest in warm, dry weather and along the edge of a bed nearest weedy ground or last year's crop debris. On root crops, shallow narrow grooves or channels scarring the skin at harvest, from larvae feeding underground.
Prevent: Floating row cover or fine insect mesh, laid over the bed from the day of sowing or transplanting and sealed at the edges so nothing can walk in underneath, is the single best defense - and on the crops they favor it is close to essential. Leave it on until plants are large and growing strongly, or until flowering on anything that needs pollinating. Push growth: a well-watered, unchecked plant outgrows the damage, so the whole game is getting seedlings through their vulnerable weeks fast. Keep beds weed-free, since related weeds host the beetles alongside your crop, and clear crop debris at the end of the season where the adults overwinter. Rotate away from a bed that grew a related crop last year. Where you can, shift sowing dates - cooler-season and fall plantings often miss the peak of adult feeding entirely.
Treat: Row cover and healthy fast growth carry most crops through, and on an established plant the damage is usually cosmetic and needs nothing at all. Where a young planting is genuinely being stripped, kaolin clay coats the leaves and deters feeding, and spinosad will knock the beetles back. Spinosad is acutely toxic to bees while the spray is still wet - apply it at dusk when bees are not flying, never onto plants in flower, and follow the product label. Anything you spray must be labeled for the plant you are treating, and you must observe its pre-harvest interval on a crop you are picking. Yellow sticky traps are useful for telling you when the beetles have arrived. Where the damage falls on the part you eat, harvesting young often beats them outright; where you are growing for a root or a fruit, leaf damage can simply be tolerated. Larvae feeding underground cannot be reached by a foliar spray, so rotation and clean beds are what work against those.
The worst pest of raab specifically, because a 45-day crop never gets large enough to outgrow them the way kale or cabbage does. Since raab needs no pollination, row cover can stay sealed from sowing right through harvest - do that and the problem disappears.
Aphids Medium
Aphids are small soft-bodied sap-suckers - green, black, gray, pink, or waxy white, and mostly wingless - that gather in dense colonies on the tenderest new growth: shoot tips, buds, and the undersides of young leaves. They breed extremely fast in mild weather, so a few can become hundreds inside a week. Their feeding curls and distorts soft growth, and the sticky honeydew they excrete coats everything below and turns black with sooty mold. Ants often farm and defend the colonies for that honeydew. A few aphids are normal on almost any plant and a healthy plant shrugs them off; only dense, persistent colonies do real damage, and some aphids also spread plant viruses as they feed.
Watch for: Dense clusters of tiny insects packed onto shoot tips, flower buds, and the undersides of young leaves. Curled, cupped, or distorted new growth that never opens properly. A sticky shine on the leaves - and on whatever sits under the plant - that later goes black with sooty mold. Tiny white cast skins left behind where a colony has been feeding. Ants running steadily up and down the stems, which is often the first thing you notice. Mottled, streaked, or misshapen leaves that do not grow out can mean a virus the aphids brought with them rather than the feeding itself.
Prevent: Go easy on nitrogen: the soft, lush growth that heavy feeding produces is exactly what aphids breed on. Check new growth once a week through spring and early summer so you catch colonies while they are still small, and rub the first few out with your fingers. Leave flowering plants nearby and skip broad-spectrum sprays - ladybugs, lacewings, hoverflies, and parasitic wasps do most of this work for free, and they only stay if there is something for them to eat. Keep ants off the plant where you can, since they protect aphids from those predators. Water steadily so plants are not stressed, and check any new plant over before you bring it home or move it indoors, since aphids usually arrive on something else.
Treat: Knock the colonies off with a hard jet of water and repeat every few days - on most plants that alone ends it. Pinch out or prune off the worst-infested tips rather than treating the whole plant. If colonies keep rebuilding, spray insecticidal soap or horticultural oil directly onto the insects, covering leaf undersides, and repeat weekly until they are gone; treat early or late in the day, and never spray a wilted or heat-stressed plant. Avoid broad-spectrum insecticides - they kill the ladybugs, lacewings, and parasitic wasps that were about to solve the problem for you, and aphid numbers usually come back worse afterward. Anything you spray must be labeled for the plant you are treating; follow that label and observe its pre-harvest interval. On anything you eat, wash leaves, heads, and buds well before use, since aphids hide down in crowns, folds, and tight growth.
The grey waxy cabbage aphid gets down inside the bud cluster, which is exactly the part you eat and exactly where a spray cannot reach. Catch them while they are still on the outer leaves, and soak cut shoots in salted water before cooking.
Cabbage Worms & Loopers Medium
The brassica caterpillar complex: velvety green imported cabbageworms (larvae of the white cabbage butterfly) and inch-worming cabbage loopers (a moth larva). Both chew large ragged holes through the leaves, then work into whatever folds up at the center - head, curd, sprout, or growing crown - fouling it with green pellet droppings. Fast leaf crops are usually cut before the damage matters; slow heading crops suffer most. Nasturtium carries the same mustard-oil chemistry that cues the butterflies to lay, so it hosts them too and is often planted nearby as a decoy.
Watch for: Ragged holes in the leaves, dark-green frass in the crown, and green caterpillars that match the leaf and hide along midribs and leaf undersides. White butterflies fluttering low over the bed mean eggs are going down now - look under the leaves for the small pale-yellow eggs, laid one at a time rather than in clusters.
Prevent: Floating row cover from sowing or transplant is the near-complete fix - it stops the adults ever laying. Seal it at the soil edges and lift it only to weed or harvest. Otherwise check leaf undersides twice a week, rub off the eggs, and hand-pick the caterpillars. Let dill, cilantro, or other umbels flower nearby to feed the parasitic wasps that do this work for you.
Treat: Bt (Bacillus thuringiensis kurstaki) is the one to reach for first: it affects only caterpillars and is safe around bees, parasitic wasps, and hoverflies. Spinosad also works, but it is not caterpillar-specific - while the spray is still wet it is toxic to bees and to the parasitic wasps that hunt cabbage worms for you. If you use it, spray at dusk so it dries before bees are out, and never wet open flowers, including flowering companions like dill or nasturtium. Follow the label for both. On a small planting, hand-picking and rubbing off eggs is enough on its own.
Raab is usually cut before caterpillars do real harm, but they tuck into the bud cluster where nothing sprayed on the outside reaches them. Check the crown before cooking, and give cut shoots a soak in salted water.
Cabbage Root Maggot Medium
The larvae of a small gray fly that lays its eggs at the soil line against brassica stems. The white maggots hatch and tunnel down into the roots, scarring and rotting them, so plants wilt on warm days, stunt, take on a blue-green cast, and can die outright; root brassicas are tunneled through and spoiled. It is worst in cool, wet spring soil, on transplants and early sowings, and in ground that grew brassicas the year before.
Watch for: Sudden wilting on the first warm days even though the soil is moist, stunted plants with a bluish cast, and - on pulling a failing plant - brown tunnels and slimy scarring through the roots with small white maggots inside.
Prevent: Cover the crop with floating row fabric from the day you sow or transplant, sealing the edges down to the soil so the fly cannot reach the stems, or fit a cardboard or felt collar disc flat around each stem to block egg-laying. Rotate at least three years away from ground that grew brassicas, and do not plant into fresh manure.
Treat: There is no rescue once the maggots are inside the roots. Pull and destroy badly infested plants rather than composting them, and reset the bed with row cover and rotation. Beneficial nematodes drenched into the soil help suppress the larvae in a bed you have to keep using.
A spring problem here rather than a fall one. Early sowings into cold, wet soil are the vulnerable ones - the same sealed row cover you use against flea beetles blocks the flies too.
Clubroot Medium
A soil-borne pathogen (Plasmodiophora brassicae) that infects brassica roots and swells them into distorted, clubbed galls. Affected plants stunt and yellow, wilt on warm afternoons and recover overnight, and never size up properly. It is worst in acidic, poorly drained ground, and the resting spores survive in soil for up to 20 years, moving around on soil, tools, boots, water and infected transplants.
Watch for: Midday wilting that recovers overnight, yellowing and stunting with no obvious cause, and - the giveaway - swollen, distorted, clubbed roots instead of clean ones when a plant is pulled.
Prevent: Rotate at least 4 years out of every brassica, counting the fast salad ones and any brassica cover crop. Lime toward pH 7.0-7.2, since the pathogen dislikes alkaline soil, and improve drainage. Plant only clean seed and transplants, never move infested soil or plants around the garden, and grow resistant or tolerant varieties where the disease is known to be present.
Treat: There is no cure once the soil is infested. Pull and destroy affected plants - bag them, do not compost them - lime the bed, and keep brassicas off that ground for years. Rotation and pH are the whole game here.
Because raab is so quick and so easy to slot into a spare corner, it is a common way of quietly breaking a brassica rotation. Count it as a brassica when you plan your beds, and keep it out of ground with a clubroot history.
White Rust Low
A fungal-like disease (Albugo) of brassicas and other crucifers, common in cool, wet weather. It produces raised, shiny, chalky-white blister-like pustules on the undersides of the leaves, with yellow blotches showing through on the upper surface, and in bad cases it swells and distorts stems, shoots and flowering growth.
Watch for: Shiny white raised blister-pustules on the undersides of the leaves, yellow spots or blotches on the upper surface above them, and thickened, swollen or distorted shoots and stems where infection is heavy.
Prevent: Space and thin for airflow, water at the base and in the morning so the foliage dries, rotate crucifers, and clear infected leaves and debris rather than leaving them standing in the bed.
Treat: Strip and destroy affected leaves promptly, and harvest ahead of a prolonged wet spell - the crop is usually still perfectly usable if you catch it early. Copper can protect new growth where pressure is high through a long wet season.
Turns up on the flowering shoots in a cool wet fall and can distort them badly enough to spoil the cut. Rarely worth treating on a crop this short - space the rows and water at the base.
Good & bad neighbors
Varieties · 7
Broad, leafy plants with mid-green bud clusters that stay tight in cool weather.
A selection aimed squarely at the late-summer sowing that matures into cooling weather - the best raab crop of the year in most gardens. Mild and slower to run to flower once nights turn cold, and it keeps producing side shoots through light frosts.
Compact, quick plants with a small tight bud cluster on a slim stem.
The forty-day type - the fastest raab there is, and the one to sow when you are squeezing a crop into a narrow window at either end of the season. Smaller plants and a smaller main shoot than Sessantina, but it is cutting while later types are still leafing out.
Upright mid-green plants with a full walnut-sized bud cluster on a thick, tender stem.
The classic Italian sixty-day rapini and the most widely sold raab in North America - the name means roughly 'the big sixty-day one'. Uniform, vigorous plants with a good-sized main bud cluster and generous side shoots afterward. A dependable first choice for both spring and fall sowings.
Very uniform plants with heavy, tightly packed bud clusters on smooth stems.
A widely grown commercial hybrid selected for uniformity and heavy, even bud clusters on stems that stay tender. Everything comes ready together, which suits a market grower and makes it a good choice if you plan to blanch and freeze a batch in one session.
Small, upright plants with tender mid-green leaves and an early, modest bud head.
A fast, cold-tolerant selection sold for the earliest spring sowings, when the ground is barely workable. Bred to give a usable shoot before spring heat arrives rather than to stand a long time, so cut it promptly and follow with a succession.
Tall, robust plants with large bud clusters and a heavy flush of secondary shoots.
A vigorous hybrid noted for holding quality a little longer in warmth than open-pollinated rapini and for strong side-shoot production after the first cut. A sensible pick where spring turns hot fast or where you want the longest run from one sowing.
A large, kale-like plant through winter that finally throws heavy, thick-stemmed shoots.
A traditional Italian ninety-day cima di rapa, grown the way southern Italy grows it: sown in late summer, held as a large leafy plant through the cold months, and cut for thick shoots in late winter and early spring. It needs a mild winter or a low tunnel, and sown in spring it simply bolts thin - the timeline on this page assumes a quick type, so expect this one to take far longer.
Grow
Direct sow ½ inch deep, thin to 4-6 inches, and sow a short row every ten days. Fall sowings 5-10 weeks before first frost are the best crop of the year.
Direct sowing is the default. Raab germinates in under a week, matures in 40-60 days, and hates a root check, so there is little to gain from raising transplants. Sow ½ inch deep in rows 12-18 inches apart, keep the bed damp until it is up, and thin to 4-6 inches - crowded plants throw one thin shoot and quit.
Timing is the whole skill. In spring, sow as soon as the ground is workable and keep sowing in short batches until about two weeks past your last frost; after that, lengthening days and rising heat make plants bolt while they are still seedlings, and the shoots come thin and harsh. In late summer, count back 5 to 10 weeks from your first fall frost and sow then - fall raab is milder, heavier, and slower to flower, and by that point the flea beetles and cabbage worms have largely gone quiet.
Give it full sun and ordinary, well-drained garden soil with some compost worked in. It is a light feeder on a short lease: one modest nitrogen feed builds the leafy frame that carries the shoots, and more than that just makes soft growth for aphids. Lay floating row cover over the bed at sowing and leave it there - raab needs no pollination, so cover costs you nothing and keeps flea beetles off the seedlings that are most vulnerable to them.
Care
Keep it damp and growing without a check, feed lightly once, keep row cover on, and start checking the crown daily as soon as the first bud shows.
Raab care is short and simple because the crop is short. The one rule that matters: never let it stall. A dry spell, a crowded row, or a starved bed all trigger the same response - the plant gives up on growing and flowers immediately, on a stem too thin to be worth cutting. Water to about an inch a week, mulch lightly if the weather is warm, and keep the row weeded while plants are small.
Feed once, early, and lightly. Row cover stays on from sowing through harvest; there is nothing to pollinate, and it blocks the flea beetles, cabbage-worm moths, and root-maggot flies that plague every brassica. Lift it only to thin, weed, and cut.
Once the first bud cluster appears in the crown, switch to checking daily. In cool weather you have several days of grace; in warm weather the buds can open to yellow flowers in two. That is not a disaster - open flowers are edible and only a little stronger - but the crop is at its best tight.
Harvest
Cut the whole shoot 6-10 inches down while the buds are tight, leaving lower leaves so side shoots follow for another two or three weeks.
Harvest when the crown holds a tight cluster of green buds about the size of a walnut, before more than one or two yellow flowers open. Cut the whole shoot with a knife, 6-10 inches down the stem, and keep the leaves on it - buds, stem, and leaves are cooked together as one vegetable. Test the stem as you cut: if it snaps cleanly it is tender, and if it bends it has gone woody and you should cut higher.
Leave two or three lower leaves on the stump and the plant pushes side shoots from those leaf axils. They are smaller than the first cut but just as good, and in cool fall weather two or three weeks of side-shoot pickings can add up to more than the original shoot. Cut every few days. When the shoots come thin and open into flower the day after they appear, the plant is done - pull it and sow the space again.
Two harvest notes worth knowing. Cutting in the cool of the morning gives noticeably crisper stems. And if a row gets away from you and blooms, harvest it anyway: flowering raab is a real Italian vegetable in its own right, just more assertive, and the yellow flowers are good scattered raw over the finished dish.
Storage
Highly perishable - three to five days in the fridge. Blanch and freeze the flood, or preserve it in oil the Italian way.
Raab does not keep. Wrap unwashed shoots in a damp towel inside a bag and refrigerate, where they hold three to five days before the buds yellow and the stems go limp. Standing the cut ends in an inch of water like a bunch of flowers buys another day or two. Wash only right before cooking.
For a glut, freezing is straightforward and good: trim, blanch two minutes in well-salted boiling water, plunge into ice water, squeeze dry hard, and freeze in flattened portions. It comes out of the freezer already blanched, which is the step you would have done anyway - drop it straight into hot oil with garlic. It also keeps for weeks as friarielli sott’olio, blanched and packed under oil in the fridge, the traditional Neapolitan way of holding a winter crop.
In the kitchen
Blanch it first, then saute in olive oil with garlic and chili. The classics are orecchiette with cime di rapa and Neapolitan friarielli with sausage.
There is one technique to learn and everything else follows from it. Blanch, then saute. Drop the trimmed shoots into a big pot of well-salted boiling water for 60-90 seconds, lift them out, squeeze out the water, and finish them in a wide pan with plenty of olive oil, sliced garlic, and dried chili. The blanch pulls out the harsh edge and leaves the pleasant bitterness; skipping it is the reason most people decide they dislike raab.
From there: toss with orecchiette, anchovy, and the pasta water for the great dish of Puglia; pile friarielli alongside grilled sausage or onto a Neapolitan pizza; fold into a frittata; pile onto grilled bread with ricotta; or stuff into a sandwich with provolone and roast pork, the Philadelphia way. It wants fat, salt, garlic, chili, and acid - anchovy, lemon, parmesan, and good oil all pull in the same direction.
Do not trim it like broccoli. The leaves are not waste and the stems are not stalks to be discarded - cut everything to a uniform length and cook it together. If the lowest inch of stem is fibrous, snap it off where it stops breaking cleanly, and peel very thick stems the way you would asparagus.
Growing across climates
A cool-season sprinter everywhere: two short windows in spring and fall in the North, a long fall-through-winter crop in the South, and never a summer crop.
Zones 3-5: the best raab country in America - cool summers stretch the spring window well past where southern gardeners have to stop, and a late-summer sowing crops right through the first frosts. Zones 6-7: two tight windows, an early spring sowing and a far better late-summer one; midsummer sowings are wasted. Zones 8-9: flip the calendar - raab is a September-to-December crop with a second run in late winter, and summer is the off-season. Zones 10-11: a true winter vegetable on absolute dates, mid-September through mid-February.
Everywhere the same rule applies: raab is timing-sensitive rather than climate-sensitive. It is hardy to the low 20s°F and shrugs off frost, so cold is rarely what ends the crop - heat is. Aim to have plants budding when daytime temperatures sit in the 50s and 60s°F and you will get thick, mild shoots; let them bud in the 80s and you get thin, harsh ones however well you watered.
Troubleshooting
Bolting small, bitterness, and thin stringy shoots almost all trace back to heat or a growth check - plus flea beetles on seedlings and aphids in the buds.
It flowered when it was three inches tall. The commonest complaint, and almost always timing: a spring sowing that met rising heat and lengthening days, or a seedling checked by drought, crowding, or a transplant shock. Sow earlier in spring, later in summer, and thin properly. Overwhelmingly bitter. Heat-grown raab, or raab cooked without blanching - fall crops are milder, and 60-90 seconds in salted boiling water fixes the rest. Thin, stringy, woody stems. Crowding, starvation, or a plant past its prime; cut higher up the stem where it still snaps cleanly, and pull spent plants. The whole row budded on the same day. Normal - raab is uniform, which is why you sow short rows every ten days instead of one long one. Shot-holes peppering the seedlings. Flea beetles; row cover from the day you sow is the answer, since a six-week crop never gets big enough to outgrow them. Grey sticky clusters in the bud head. Cabbage aphids, which hide exactly where you cannot spray them - catch them on the outer leaves, and soak cut shoots in salted water before cooking. Yellow flowers already open. Not a failure: cook and eat it, expecting a stronger flavor.
Propagation & seed saving
Raab is Brassica rapa, so it crosses with turnip, bok choy, napa cabbage, mizuna, tatsoi, and komatsuna - and NOT with broccoli, kale, or gai lan. It is also self-incompatible, so save from many plants or not at all.
Raab is easier to seed-save than most brassicas because it flowers in its first season - there is no overwintering step. Let a block of plants bloom instead of cutting them, wait for the slender pods to dry to tan on the plant, and thresh out the small round seeds. One row makes more seed than a garden can use, and brassica seed stays viable four or five years.
Get the species right, because most people have it backwards. Broccoli raab is Brassica rapa. It will cross with turnip, bok choy, napa cabbage, mizuna, tatsoi, komatsuna, and other raab - and it will not cross with broccoli, cauliflower, cabbage, kale, collards, kohlrabi, Brussels sprouts, or gai lan, which are all Brassica oleracea. Anyone who told you to keep your raab away from the broccoli patch had the wrong pair of plants; the crop you actually need to isolate it from is the turnips.
Two practical consequences. First, isolate by distance (roughly 800 feet, or more in open country) or by timing, so that only one B. rapa crop is flowering at a time - and remember that a bolting turnip or bok choy you never meant to flower counts. Second, B. rapa is largely self-incompatible: a single plant, or a handful, will set little seed and inbreed fast. Save from at least 20 plants, and preferably more, or buy fresh seed - which for a crop this cheap is the honest recommendation for most gardeners.
Nutrition
Very high in vitamins K, A, and C with good folate and calcium, and unusually rich in the glucosinolates that make it taste bitter.
Raab is a dark leafy brassica with the nutrition profile that implies: a serving is trivial in calories and heavy in vitamin K, with a lot of vitamin A as carotenoids, most of a day’s vitamin C, plus folate, calcium, potassium, iron, and fiber. Because you eat the leaves and the buds together, it delivers more of that than a comparable weight of broccoli florets alone.
Its bitterness is not incidental - it comes from glucosinolates, the same family of sulfur compounds studied in broccoli, and raab is among the richer garden sources. Blanching leaches some of them along with the harshness, so if that chemistry is what you are after, cook it briefly and use the pan rather than boiling it hard and pouring the water away. The one dietary note worth naming is the vitamin K, which matters only for people on warfarin-type blood thinners: keep intake steady rather than swinging, and mention it to your doctor.
History
The winter green of Puglia and Campania, brought to America by southern Italian immigrants and sold as broccoli rabe from the 1920s onward.
Broccoli raab is a southern Italian crop through and through. In Puglia it is cime di rapa - literally turnip tops - and it anchors the region’s signature dish, orecchiette con cime di rapa. In Campania and around Naples the same vegetable is friarielli, cooked down with garlic and chili and served with sausage or piled on a pizza. Both names give away the botany the English name hides: this is a turnip relative, selected over centuries for tender flowering shoots instead of a root.
It came to the United States with southern Italian immigrants in the late nineteenth and early twentieth centuries and stayed inside those communities for decades - which is why it became a fixture in Philadelphia and New York long before it appeared in a general supermarket. The name broccoli rabe is largely an American marketing invention of the 1920s, popularized by Italian-American growers in California who needed something to call it in English. The label stuck, the confusion with actual broccoli came with it, and gardeners have been sorting out the difference ever since.
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