Description

The bold, leafy broccoli with southern roots. ‘Spring Rapini’—also known as broccoli rabe—produces clusters of small, tender florets and leaves with a pleasantly bitter, nutty flavor. More closely related to turnips than heading broccoli, it’s cherished in Italian and Mediterranean cooking for its depth and versatility.

Plants grow 18–24 inches tall and mature quickly, often within 40–50 days. Harvest just before flowers open for peak tenderness and flavor. The young shoots sauté beautifully with olive oil, garlic, and lemon.

An ancient crop cultivated for centuries, ‘Spring Rapini’ bridges the worlds of leafy greens and florets—vivid, flavorful, and true to its heritage.