Also known as rapini, broccoli rabe is a leafy vegetable that is actually more closely related to the turnip. The deliciously bitter stems, leaves and nutty, broccoli-lIke buds are all edible and commonly used in Italian cooking.
Broccoli rabe is also easy to cook. It’s great simply blanched and sautéed in olive oil, roasted until crisp or even pureed into a pesto.
Five Broccoli Rabe plants included
Despatch mid May to early June