- Cime di rapa: origin and characteristics
- The best varieties
- Growing Cime di rapa: sowing and planting
- The right care
- Harvest and storage of the stem cabbage
- Preparing and using cime di rapa
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The Italian kale is a relatively unknown but fast-growing vegetable. We share tips on growing and using Cima di rapa.
Cima or Cime di rapa (Brassica rapa var. cymosa) is called stem cabbage in German. It is a type of cabbage from the Brassicaceae family, which is particularly popular in Italy, Spain and Portugal. For several years, however, the vegetable, which is reminiscent of broccoli (Brassica oleracea var. italica), has also been increasingly cultivated in the USA and Germany.
Cime di rapa: origin and characteristics
The kale originally comes from southern Italy, probably from the regions of Apulia and Campania. The stalk cabbage, also known as broccoletto, rapini, rappa, raab, grelo or asparagus broccoli, is considered a further development of field cabbage (Brassica campestris), which grows wild as a weed. As an annual plant, Cima di rapa quickly grows to a height of 50 to 80 cm. The grass-green, strong stems are covered with leaves and numerous small inflorescences reminiscent of broccoli. The kale flowers about 40 to 80 days after sowing and then opens the bright yellow, four-petaled flowers.
The best varieties
Cabbage seeds are rarely available from garden stores. With a bit of luck, however, you will find what you are looking for in speci alty nurseries such as Deaflora or at Italian seed dealers such as Franchi. We present the best varieties of Cima di rapa.
- 'Cinquantina': Medium early ripening variety that can be harvested after 50 days. It has a good aroma and bears large leaves and inflorescences.
- 'Grande Fasano': A cabbage variety that grows to about 50 cm high and is ready to harvest after just 40 days and is therefore one of the early varieties. The variety produces particularly large inflorescences.
- 'Massafrese': Italian variety with thick stemsstems and high proportion of leaves. It can be harvested after 50 days before the flowers are fully developed.
- 'Novantina': Italian kale with a medium early ripening time and a very intense taste. It can be harvested after 45-50 days ( although "Novantina" means ninety).
- 'Quarantina': Easy-care, large-leaved variety that is harvested after 35-40 days because it flowers very early. Several side buds with flowers can be harvested per plant. Plants of this variety reach a height of approx. 40 cm.
- 'Riccia San Marzano': Cabbage of medium ripeness, ready to be harvested after about 45 days. It forms ruffled leaves, making it an attractive vegetable plant in borders.
- ‘Sessantina‘: Medium late variety with a rather thick trunk and a slightly bitter taste. It is one of the medium to late ripening varieties and is harvested after about 60 days.
Growing Cime di rapa: sowing and planting
Since the delicate stalks and flowers of the Cima di rapa quickly become tough and hard in the heat, it is worthwhile only growing kale in spring and late summer to autumn. The optimal location for sowing cabbage is on nutrient-rich soil in sunny to semi-shady locations. Since the seedlings develop extremely quickly, they are sown directly on the spot. The planting distance is approx. 10 to 20 cm and 40 cm between the rows. The seeds of Cima di rapa should be sown about 2 cm deep into the ground between April and May or August and September. At temperatures above 15 °C, the cabbage usually germinates after 7 to 10 days. You can also grow the Broccoletto in a pot or window box. A high-quality potting soil such as our Plantura organic tomato & vegetable soil is ideal for growing Cima di rapa. It is pre-fertilized and provides the fast-growing cabbage with all the essential nutrients right from the start.
The right care
Stabilized cabbage grows quickly and is ready to harvest after just five to eight weeks, depending on the variety. Between sowing and harvesting, removing unwanted weeds is one of the most important care measures. With a hoe, the soil can be loosened once or twice during the growth phase and the weeds can be removed. Depending on the weather, the stalk cabbage needs additional ones despite its origin from the Mediterranean regionIrrigation. Because the soil moisture accelerates growth, promotes flowering and reduces premature lignification of the shoots.
Typical diseases and pests: Cime di rapa is generally considered to be more robust than other types of cabbage. However, it can also be attacked by typical cabbage pests such as Cabbage Fly (Delia), Cabbage White ( Pieris) and Fugs (Psylliodes). If the soil is contaminated with the fungus of clubroot (Plasmodiophora brassicae), the roots of Cime di rapa can also become diseased. At the same location, stem cabbage should therefore only be grown every 4 - 5 years. A balanced mixed culture with other species can keep various pests away.
Harvest and storage of the stem cabbage
Leaves cabbage is harvested whole just before the flower buds open, as the stalks are particularly juicy at this time. Everything about the plant is used: the mild flowers, the crunchy stems and the leaves, which taste strongly of cabbage. Depending on the planting time and variety, you can harvest from June or between September and December. Cime di rapa can be kept fresh for about a week if wrapped in a cool, dark and moist place or in the refrigerator. You should only ever harvest as much as you can use directly. Alternatively, the leaves and inflorescences of kale in particular can be frozen and stored for many months. Outdoors, the kale also keeps well at the beginning of winter and easily endures light night frosts.
Preparing and using cime di rapa
Cime di rapa is rich in vitamins, minerals and secondary plant substances such as the antibacterial mustard oils. It has a mild to intensely aromatic, partly slightly bitter taste depending on the variety and is considered to be very low in calories with around 30 kcal per 100 g. The taste forms a good contrast to hearty pasta or grilled meat, which is why the kale is often served in recipes as a side dish or ingredient in sauces. The mild flowers soften the strong cabbage flavor of the leaves and should therefore be processed as well. The kale should only be blanched or steamed briefly to preserve the he alth-promoting ingredients. You can also use kale raw in a salad similar to Rucola (Eruca sativa). Briefly blanched andthen fried for a minute, it can be enjoyed as a lukewarm salad with anchovy vinaigrette. Alternatively, after blanching, you can serve it with a little s alt, balsamic vinegar and plenty of olive oil as an accompaniment to various dishes. Tasty pesto and spreads can also be made from kale.
Is kale he althy? In addition to potassium, cime di rapa primarily contains calcium, folic acid, various B vitamins and a high content of vitamin C. The low calorie content and the antimicrobial mustard oils also contribute significantly to the fact that kale is considered a he althy vegetable.
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