• Broccoli Raab – microgreens seeds
  • Broccoli Raab microgreens seeds for growing
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Brassica rapa cymosa

Broccoli Raab – microgreens seeds

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€2,95
€2,95
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    Bright green rapini microgreens with a savoury, pleasantly bitter taste, ready in 7–10 days.

    Easy to grow: no soaking, quick germination and a dense, bright green tray.
    From seed to harvest in 7–10 days: 2–3 days covered in the dark, then light.
    Sow 25 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Savoury with a clear bitter edge, the taste of Italian cime di rapa. Great with pasta, garlic and olive oil.
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    Broccoli Raab – microgreens seeds
    Broccoli Raab microgreens seeds for growing

    Details

    Bright green rapini microgreens with a savoury, pleasantly bitter taste, ready in 7–10 days.

    Easy to grow: no soaking, quick germination and a dense, bright green tray.
    From seed to harvest in 7–10 days: 2–3 days covered in the dark, then light.
    Sow 25 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Savoury with a clear bitter edge, the taste of Italian cime di rapa. Great with pasta, garlic and olive oil.
    SPECIFICATION

    Seed

    Common name Broccoli raab microgreens (rapini, cime di rapa)
    Botanical name Brassica rapa var. ruvo
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 300–350

    Growing

    Difficulty Easy — good for beginners
    Growing medium Potting soil or coco coir
    Sowing rate 25 g per 25 × 50 cm (1020) tray, range 20–30 g; about 2 g per 10 × 10 cm
    Soaking Not needed — sow dry
    Blackout 2–3 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 7–10 days after sowing, when the seed leaves are fully open
    Yield approx. 200–300 g per tray, depending on light and conditions

    Taste and colour

    Flavour Savoury brassica with a pleasant, distinct bitterness; tender seed leaves
    Colour Bright green stems, flat lime-green seed leaves
    ABOUT

    Despite the name, broccoli raab is not a broccoli. Also known as rapini or cime di rapa, it is Brassica rapa, a close relative of the turnip, grown in Italy for its leafy shoots and small flower buds. Calabrese and other true broccolis belong to a different species, Brassica oleracea, and taste much milder.

    As a microgreen, raab gives a tray of bright green stems and flat, lime-green seed leaves with a savoury, distinctly bitter edge: the same character that makes cime di rapa a classic of southern Italian cooking. If you enjoy rocket, chicory or radicchio, you will probably like it.

    Timing matters more than with milder greens, because the bitterness grows as the seedlings get older. Cut raab 7–10 days after sowing, when the seed leaves are fully open. We sow it at about 25 g per tray, a rate we checked in our own test trays: dense enough for a full crop, with room for air between the seedlings.

    IN THE KITCHEN

    Use broccoli raab microgreens the Italian way: stir them into orecchiette or spaghetti with garlic, chilli and olive oil just before serving, pile them on bruschetta with ricotta or pecorino, or scatter them over a frittata or a pizza straight from the oven. Their bitterness also balances sausages and creamy cheeses. Keep them dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and press the surface level.
    2 Scatter 25 g of dry seed (20–30 g) as evenly as you can. No soaking is needed. Mist the surface lightly.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in the dark at 18–22 °C for 2–3 days.
    4 When the seedlings start to lift the cover, move the tray under a grow light or to a bright window. Water from below once or twice a day so the surface stays dry, and give the tray some airflow to prevent mould.
    5 Harvest 7–10 days after sowing, when the seed leaves are fully open and before the first true leaves appear, as the taste turns more bitter with age. Stop watering about 12 hours before and cut just above the soil with sharp scissors or a knife.
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