Do You Know Cima di Rapa? At first glance, this forgotten vegetable looks like broccoli, but it is far more refined in flavour. The young aromatic leaves, stems and flower buds can be steamed or sautéed in a pan with a little oil. Here are all our tips for growing it in your vegetable garden from organic seeds!
History and origin of Cima di Rapa
Cima di Rapa (literally "turnip top" in Italian) belongs to the Brassicaceae family, like cabbage, broccoli and turnip of which it is a variety (Brassica rapa). It is also known as broccoletti or cima cabbage. Cultivated for centuries around the Mediterranean basin, it is thought to have originated in Central Asia before being introduced to Italy.
It is there, particularly in Puglia and Basilicata, that it became a true culinary emblem. Curiously, this vegetable was once considered a bitter wild herb that nobody wanted… before becoming one of the pillars of southern Italian peasant cuisine, and then a staple of modern and even fine dining tables! The best-known traditional dish, orecchiette alle cime di rapa (small ear-shaped pasta sautéed with garlic, olive oil, anchovies and chilli), remains to this day a symbol of Puglian gastronomy.
Cima di Rapa and broccoli: what are the differences?
Cima di Rapa and broccoli belong to the same botanical family, which explains their resemblance — but several features set them apart.
- The part consumed: With broccoli, you harvest mainly the compact flower head. With Cima di Rapa, the entire plant is eaten: leaves, tender stems and small flower buds.
- The flavour: Broccoli has a mild, slightly sweet flavour, while Cima di Rapa develops more pungent and bitter notes. We love it at Zollinger Bio because it sits right at the crossroads between broccoli and mustard!
- The texture: Cima di Rapa is more delicate, whereas broccoli forms a fleshy, compact head.
- The season: Cima di Rapa is harvested from September to November, making it a precious late-season vegetable when most summer crops are coming to the end of their cycle.
- Growing difficulty: Cima di Rapa is a vegetable we often recommend to beginner gardeners, as it is much faster and easier to grow than broccoli.
How to grow Cima di Rapa
This leafy vegetable is rich in nutrients (vitamins A, C and K, fibre and sulphur compounds) and its long harvest period from September to November makes it an excellent source of fresh vegetables as winter approaches. It is also said to have digestive benefits. Here are the Zollinger Bio team's growing tips for cultivating it at home, in your vegetable garden or on your balcony!
Climate and soil requirements
Cima di Rapa appreciates cool temperatures and grows best in mild to temperate climates. It prefers well-drained soil rich in organic matter. Make sure to choose a spot receiving at least 6 hours of sunlight per day to encourage vigorous growth. Loosen the soil on the surface to a depth of about 20 cm and incorporate well-decomposed organic matter (compost or manure) to improve fertility and moisture retention.
Sowing
Sow Cima di Rapa seeds in small pots, or directly in the ground at about 1 cm depth. Space plants 25 cm apart in the row, with 40 cm between rows, to leave enough room for the foliage to develop fully. Cover the seeds with a little soil and firm lightly to ensure good contact with the ground.
For staggered sowing and extended harvests through November, you can carry out several sowings at 2-3 week intervals between July and the end of August.
Ongoing care
Water regularly to keep the soil evenly moist, without overdoing it. Mulch around the plants to limit weeds and retain soil moisture for longer. Watch for the appearance of typical brassica pests (flea beetles, cabbage white caterpillars) and fungal diseases, and act quickly if necessary.
Harvesting
Harvest Cima di Rapa when the leaves and stems reach the desired size, generally 40 to 60 days after sowing. Remove the outer leaves and stems while leaving the central growing point intact: the plant will thus continue to produce new shoots over several weeks, for staggered harvests through November. Cut the desired parts close to the base of the plant using a clean knife or secateurs.
Storage
Cima di Rapa is ideally eaten fresh, just after harvesting, but it can also be kept for a few days. After harvesting, place the unwashed leaves in a perforated bag or a damp cloth in the fridge. It is recommended to consume them within 2 to 3 days of harvesting to make the most of their freshness, texture and slightly pungent flavour.
You now know how to successfully grow Cima di Rapa from seed to plate! Did you already know this vegetable? If so, share your recipes with us in the comments. And for further information, find our growing tips for all the essential vegetables of the garden and balcony by clicking here, as well as our advice for limiting Cima di Rapa pests. Happy gardening!
Further reading
- Discover the traditional Orecchiette al Cima di Rapa recipe
- Learn more about the nutritional benefits of Cima di Rapa
- The history of Cima di Rapa
Frequently asked questions
Yes, as long as they are not fully open. The still-closed flower buds are actually particularly sought after in cooking for their tender texture.
Yes, if you leave the central growing point intact when cutting, the plant will continue to produce new shoots for several weeks, provided growing conditions are still good.
Sow between July and the end of August for staggered harvests from September to November. Sowing too early, in the full summer heat, risks encouraging bolting.
Yes, provided you have a deep container (at least 25-30 cm) and ensure regular watering, as the substrate in a pot dries out faster than in open ground.
Growing Cima di Rapa in Your Vegetable Garden