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Olio Rapino Broccoli Seeds
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A precocious, vigorous variety also known as headless turnip broccoli, grown for its leaves rather than heads. Highly productive with continuous side-shoot harvest for months.
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More info
- Olio Rapino Broccoli
- The Olio Rapino Broccoli Plant
- How to Sow Olio Rapino Broccoli
- How to Grow Olio Rapino Broccoli
- Tips for Growing Olio Rapino Broccoli
- Diseases and Pests of olio rapino broccoli
- Properties of olio rapino broccoli
- Nutritional Values of olio rapino broccoli (per 100 g)
Olio Rapino Broccoli
Olio Rapino Broccoli, also called headless turnip broccoli, is a precocious and very vigorous variety that, unlike other Brassicaceae, does not produce heads: the edible part is the leaves, with a sweeter, less pungent flavour than traditional turnip tops.
The Olio Rapino Broccoli Plant
Its botanical name is Brassica rapa, belonging to the Cruciferae family (Brassicaceae). It is an extremely hardy, long-lived and highly productive plant, well able to adapt to both cold climates and short dry spells in summer. It needs ample space to grow to its best.
After an initial slower development, once the central stem is topped, the plant begins to produce numerous side shoots from the leaf axils: harvest can thus extend for many months, even beyond a full year of the plant's life.
How to Sow Olio Rapino Broccoli
Being a variety intended for cultivation in open ground, transplanting is done from August to October. It is best to leave enough space between plants, given the vigour and growth this variety develops over time.
How to Grow Olio Rapino Broccoli
Olio rapino broccoli need soil with an adequate nitrogen supply, but require no special care once well established. To encourage continuous leaf production, it is recommended to top the plant, taking care to keep as many leaves as possible near the base.
Thanks to its hardiness, it also adapts well to pot cultivation, making it ideal for urban gardens or balconies.
Tips for Growing Olio Rapino Broccoli
Thanks to its excellent resistance to low temperatures, this variety can be left in the field throughout the cold season without special protection. Regularly topping the central stem is the key technique to stimulate the continuous emission of new side shoots for harvesting.
Diseases and Pests of olio rapino broccoli
Like other Brassicaceae, it can be subject to attacks by cabbage white caterpillars and aphids, controllable with Bacillus thuringiensis treatments and natural garlic or nettle macerates. It is important to avoid waterlogging, which favours root rot and fungal diseases such as downy mildew.
Properties of olio rapino broccoli
Olio rapino broccoli are rich in vitamins A and C, minerals and healthy fatty acids such as Omega 3 and Omega 6, beneficial for the circulatory system. The fiber content aids digestion and gut health. To best preserve their properties, a short cooking time is recommended, about five minutes in boiling water or steamed.
Nutritional Values of olio rapino broccoli (per 100 g)
- Calories: 22 kcal
- Protein: 3.2 g
- Fat: 0.3 g
- Carbohydrates: 1.5 g
- Fiber: 3.1 g
- Vitamin C: 62 mg
- Vitamin A: 105 mcg