Rapini: Difference between revisions
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'''Rapini''' is a common [[vegetable]] in [[Chinese cuisine|Chinese]] and [[Italian cuisine]]. It is also known by other names, including Broccoli Rabe (or Raab), ''Broccoletti'', ''Broccoli di Rape'', ''Cime di Rapa'' |
'''Rapini''' is a common [[vegetable]] in [[Chinese cuisine|Chinese]] and [[Italian cuisine]]. It is also known by other names, including Broccoli Rabe (or Raab), ''Broccoletti'', ''Broccoli di Rape'', ''Cime di Rapa'', ''Grelos'' and ''[[Kai-lan]]''. The plant has various [[scientific classification]] designations, including ''Brassica rapa ruvo'', ''Brassica rapa rapifera'', ''Brassica ruvo'', ''Brassica campestris ruvo'', and ''[[Brassica rapa rapa]]'' (a name normally assigned to the [[turnip]]). |
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Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. |
Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible. |
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The flavor of rapini has been described as nutty, bitter, pungent, and 'an acquired taste'. Rapini is a source of [[vitamins]] [[vitamin A|A]], [[vitamin C|C]], and [[Vitamin K|K]], as well as [[potassium]], [[calcium]], and [[iron]]. It is one of the most popular vegetables in [[China]], especially in [[Hong Kong]], where it is known as "choi sum" 菜心. However the Chinese cultivar is of a lighter green colour, not at all bitter or pungent, and more tender. There may be small yellow flowers blooming from the buds, which are edible. |
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The flavor of rapini has been described as nutty, bitter, pungent, and 'an acquired taste'. The Italian cultivar is similar to, but much more bitter than, the Chinese. However the Chinese cultivar is of a lighter green colour, not at all bitter or pungent, and more tender. |
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Rapini is a source of [[vitamins]] [[vitamin A|A]], [[vitamin C|C]], and [[Vitamin K|K]], as well as [[potassium]], [[calcium]], and [[iron]]. |
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Rapini is now grown throughout the world. Rapini is available all year long, but its peak season is from fall to spring. |
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==External link== |
==External link== |
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*[http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm Broccoli raab] |
*[http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm Broccoli raab] |
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*[http://www.foodsdatabase.com/LinkedLabel.aspx?FoodId=20392 Nutrition facts] |
*[http://www.foodsdatabase.com/LinkedLabel.aspx?FoodId=20392 Nutrition facts] |
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[[Category:Leaf vegetables]] |
[[Category:Leaf vegetables]] |
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Revision as of 13:19, 28 May 2007
| Rapini | |
|---|---|
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| Species | Brassica rapa |
| Cultivar group | Ruvo group |
| Cultivar group members | unknown |
Rapini is a common vegetable in Chinese and Italian cuisine. It is also known by other names, including Broccoli Rabe (or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Grelos and Kai-lan. The plant has various scientific classification designations, including Brassica rapa ruvo, Brassica rapa rapifera, Brassica ruvo, Brassica campestris ruvo, and Brassica rapa rapa (a name normally assigned to the turnip).
Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible.
The flavor of rapini has been described as nutty, bitter, pungent, and 'an acquired taste'. The Italian cultivar is similar to, but much more bitter than, the Chinese. However the Chinese cultivar is of a lighter green colour, not at all bitter or pungent, and more tender.
Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.
The vegetable probably descends from a wild herb, a relative of the turnip, that grew either in China or the Mediterranean region.
Rapini is now grown throughout the world. Rapini is available all year long, but its peak season is from fall to spring.