Description
Spring Raab, also known as broccoli raab or rapini, is a quick cool-season green with tender stems, leafy tops, and small broccoli-like buds. A favorite in Italian cooking, it brings a bold, pleasantly bitter bite that mellows beautifully in the pan.
Harvest young shoots before the buds open for the best texture and flavor. Sautéed with garlic, folded into pasta, or served beside hearty dishes, Spring Raab is a garden crop with old-country backbone—fast, flavorful, and welcome when spring meals need something green.
