Rapini, also known as broccoli raab or broccoli rabe, is a leafy green vegetable with a slightly bitter taste. It is a member of the Brassica family, which includes broccoli, cabbage, and kale. Rapini is characterized by its long, thin stalks, small broccoli-like florets, and broad leaves. In Hebrew, it is commonly referred to as רפיני or ברוקולי ראב. In Italian, it is known as cime di rapa, while in Spanish, it is called grelos. Rapini is a popular ingredient in Mediterranean and Southern European cuisines, often sautéed with garlic and olive oil or used in soups and stews. It is rich in vitamins A, C, and K, as well as folate and fiber, making it a nutritious addition to various dishes. The vegetable is typically harvested in the spring and can be found in farmers' markets and specialty grocery stores.
Species of edible plant
Rapini is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.