Ready to harvest is 6 to 8 weeks.
Cut most vegetation back, leaving the plant just a few inches tall. To encourage regrowth, keep a few leaves on each plant for continued harvest.
Choose firm, green, small stems with compact heads. The florets should be tightly closed and dark green, not open or yellow. Avoid ones with leaves that are wilted or yellowing.
Like other leafy greens, these are best when eaten fresh from the garden.
If you have to store your harvest in the fridge, store this veggie unwashed, wrapped in a paper towel, and placed in an open plastic bag or storage container.
It’s best to use these greens within two days after picking, though they may be kept in the refrigerator for up to a week.
Store broccoli rabe in a plastic bag in the refrigerator for up to 5 days.
Fat free, cholesterol free, very low sodium, excellent source of Vitamins A and C.
