This week my CSA introduced me to raab. Broccoli Raab, also known as rapini and broccoletti, is a common veggie in China and Italy. Its’ many spiked green leaves surround clusters of green buds that resemble small broccoli heads – though no heads ever actually form. Ironically, raab is not related to broccoli, but shares a relationship with turnips – probably the reason the leaves reminds me of turnip greens. Nutritionally raab is a good source of vitamins A, C, K, and more.
Munching on broccoli raab raw I get the combination of nutty broccoli (particularly from the clustering buds) and then then pungent/bitter of mustard greens. (Note, any blooming yellow flowers found among the buds are just as good to eat.) The mustard is more of an after-taste. Try it for yourself and see. Doing a little google searching I see that it is typically used as a cooking green such as at Marquita Farm, but I often will also just snack on them raw. That is just the way I roll.