Broccoli rabe

Broccoli rabe, or, rapini is a common ingredient in a very diverse range of cuisines. It most popularly used in Italian, Chinese, and Portuguese cooking. Broccoli rabe is a member of the Brassicaceae family and is most likely a descendant of a wild herb similar to the turnip. The plant has many spiked leaves and a bud that resembles broccoli, which sometimes has small, yellow flowers that are also edible. The taste is often described as nutty and bitter. Not only is it rich in vitamin A, C, and potassium, but it also tastes wonderful  and pairs well with strong flavors like garlic, ginger, soy, citrus, and cheese.

In Season

January, February, March, April, May, June, September, October, November, December

Recipes with Broccoli rabe

Orecchiette with Rapini

John Pauley and Anna Li, Mattarello

Broccoli Pasta with Almond-Lemon Pesto

Sarah Henkin, CUESA’s Market Chef.

Ear-Shaped Pasta with Broccoli Rabe and Sausage

Janet Fletcher, San Francisco Chronicle.

Cavatelli with Rapini and Pecorino

Christophe Hille, A16 Restaurant.

Articles about Broccoli rabe

August 15, 2014

10 Ways Farmers Are Saving Water

As California faces a historic drought, sustainability-minded farmers are using an arsenal of methods to conserve water.

August 08, 2014

Breeding a Better Chicken at Eatwell Farm

Eatwell Farm embarks on breeding their own heritage flock.

August 04, 2014

National Farmers Market Week

National Farmers Market Week is August 3-9! Celebrate by pledging your support for local farms and communities.

August 01, 2014

Rabbits, Pigs, and Herbs in Marin County

Take a behind-the-scenes look at Devil’s Gulch Ranch and Allstar Organics in Nicasio.

July 31, 2014

Volunteers of the Month: Summer Interns

CUESA says farewell and thanks to our summer interns, Sarah, Henry, and Janelle.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »