How to grow Rapini

How to grow Rapini - Description

Rapini 'Cima di Rapa Sessantina'

Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli.
It's not a broccoli at all, but rather a turnip that doesn't form an underground root
The entire upper plant—stem, leaves and buds—is edible, and in Europe is considered to be a connoisseurs food.
There may be small yellow flowers blooming from the buds, which are also edible.
The flavour of rapini has been described as nutty, bitter, and pungent.
Rapini will go to flower quickly if stressed in any way; they produce the best crop of buds under conditions facilitating steady, fairly rapid growth.
Flavour in between turnips and broccoli covered in mustard.
It is said the longer the variety takes to mature, the better the eating quality.

Rapini is a member of the Cabbage Family, and it is recommended that it should not be grown in the same soil as other family members for at least three years.

Rapini prefer full sun with a soil pH of 6.5.
If your soil is too acidic, add lime to raise its pH.
Plant in soil that hasn't been used to grow a member of the cabbage family in the last four to five years.
Rapini are moderate feeders and require a deep, loose cultivated soil with medium water retention.
Prepare the row by digging in lots of compost, then rake in an all-purpose organic fertilizer, such as Blood, Fish and Bone, according to package directions.

- Wait until the threat of frost has passed.
- Plant 10 to 12 seeds per 30 centimetres, five millimetres deep in rows 45 to 60 centimetres apart.
- Protect the seeds with a cloche as soon as they are planted to help guard against a number of insect problems.
- Keep the soil moist but not soggy until the seeds germinate.

- Seeds can also be started early in a cold frame or indoors in average room temperatures.
- Use a good-quality starting medium and sow two or three seeds per cell pack or small pot.
- Keep the soil moist but not soggy during germination.
- As soon as they sprout, move seedlings to a cool area (about 10°C) and place under grow lights or in front of a sunny window.

Before transplanting outside, harden seedlings off by gradually exposing them to direct sun and cooler temperatures, which will help them survive light frosts.
Plant at 15 cm apart.
Dig a hole a bit larger than the root ball and work in compost and organic fertilizer.
Plant the seedling, firming the soil gently around the stem.

Once the seedlings are 2.5 to five centimetres tall, thin to 15 centimetres apart to encourage good-sized buds.
Remove and destroy any diseased or infested plants; do not compost.
Do a good autumn cleanup by removing and composting dead plants.

Rapini is ready to harvest when its buds have formed.
In hot weather, check the plants daily, as the buds quickly open into flowers.
Although still edible, once rapini flowers it becomes overly peppery and tough.
Cut the main stem to between 10 and 15 centimetres above the coarser lower leaves.
Each leaf node (where the leaves emerge from the stem) will produce another bud, so leave some on to enjoy a second crop.
Individual buds can also be picked.

Store unwashed rapini in sealed plastic bags in the refrigerator for up to five days.