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July 27, 2026Sources cited
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Science & Nature • Vegetable

Rapini

Rapini is a leafy green cruciferous vegetable also known as broccoli rabe or raab.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Rapini is a leafy green cruciferous vegetable also known as broccoli rabe or raab. It belongs to the species *Brassica rapa* and is known for its bitter flavour and edible leaves, stems, and flower buds. Rapini is especially associated with Mediterranean cuisine and is a notable source of vitamin K.

Description

Rapini is a dark green leafy vegetable with clustered buds and long stems. It belongs to the Brassicaceae family, which includes Cabbage and other cruciferous vegetables. Although its common name links it to Broccoli, it is botanically a form of *Brassica rapa* rather than true broccoli, and it is more closely related to turnips.

Culinary uses

Rapini is widely used in Mediterranean, Italian, and Chinese cuisines. It is typically cooked, as its bitter flavour can be softened by blanching or sautéing. The leaves, stems, and unopened flower buds are all edible.

Botany and classification

Rapini is a member of the Brassicaceae family and the genus *Brassica*. It is classified as *Brassica rapa* var. *ruvo*, though botanical naming has varied across references. It is more closely related to turnips than to true broccoli. Other members of the Brassicaceae family include Rutabaga and Kohlrabi.

Nutrition

Rapini is notable for its nutritional content, particularly as a rich source of vitamin K. It also provides vitamins A and C, as well as minerals including calcium, iron, and potassium.

In Canada

Rapini is widely available in Canadian grocery stores and farmers’ markets, especially in urban areas with strong Italian and Mediterranean food traditions.

Key facts

  • Rapini is a cruciferous vegetable in the mustard family, known for its bitter flavour.
  • The leaves, stems, and unopened flower buds are all edible.
  • It is commonly called broccoli rabe or raab, but it is more closely related to turnips.
  • It is especially associated with Mediterranean and Italian cuisines.
  • It is a rich source of vitamin K.
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Canadian context

Rapini is widely available in Canadian grocery stores and farmers’ markets, especially in urban areas with strong Italian and Mediterranean food traditions.

Frequently asked questions

Is rapini the same as broccoli?
No. Rapini is not true broccoli; it is a different form of *Brassica rapa* and is more closely related to turnips.
What parts of rapini are eaten?
The leaves, stems, and unopened flower buds are all edible.
Why is rapini bitter?
Rapini naturally has a bitter, pungent flavour that is characteristic of the vegetable and often softens when cooked.
What is rapini called in grocery stores?
It is commonly sold as broccoli rabe, raab, or rabe.
What cuisines use rapini?
Rapini is especially associated with Italian and broader Mediterranean cooking, and it is also used in Chinese cuisine.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Rapini
    Supports: Common names, description, edibility, family, origin, and scientific classification.
  2. Specialty Produce — https://specialtyproduce.com/produce/Rapini_2009.php
    Supports: Edible parts, classification, flavour, and common names.
  3. FoodPrint — https://foodprint.org/real-food/rapini-broccoli-rabe/
    Supports: Relationship to broccoli, species distinction, and culinary context.
  4. The Spruce Eats — https://www.thespruceeats.com/what-is-broccoli-rabe-4772272
    Supports: Common names, relation to turnips, and culinary uses.