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Originating in the Mediterranean, our Italian Raab or Rapini is one of the most popular vegetables among many in Europe and in Asia, it is probably the most popular vegetable in Hong Kong and is used extensively in Italian cooking. Flourishing famously in Mediterranean and Chinese cultures, elsewhere it is still a bit of a curiosity.
Unlike normal broccoli, which is from the cabbage family, Broccoli raab is related to turnip. It grows the same as sprouting broccoli but with leaves that look like turnip greens. The taste is somewhere between broccoli and spinach, but with undercurrents of mustard greens and a delightful, slightly bitter edge softened by just a hint of nutty sweetness. our Broccoli sprouting seeds are a tangy, fresh 4-day sprout that grows well in a jar or sprouting tray.
Days to Sprout:
- Sprout: 4-5 days - Microgreen: 10-14 days
- Soak Time 2-4 hours
- Yield: 1 tbsp of dry seed yields approx. 3-4 cups of sprouts
Storage: Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you'd like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they'll last even longer!
Soak 2 to 4 hours:
Put 1-2 Tbsp. seed in a wide mouth jar. Cover jar with screen; secure with a rubber band. Add water, swirl, and drain. Refill jar with water. Soak seeds 2 to 4 hours. Drain water well and invert jar at an angle in a sink or a bowl.
Rinse twice a day:
Rinse seeds by refilling jar with water and gently swirling. Drain well and invert jar.
Ready to eat in 4-5 days:
To keep fresh, refrigerate well drained sprouts. Sprouts store best when fairly dry- do not store immediately after rinsing.