• The traditional way to cook Cima di Rapa is to boil till tender; while the cima is cooking, sautee garlic and red pepper flakes in olive oil in a frying pan. When the garlic is soft and fragrant, remove the cima from the water with tongs, let some of the water drip off, and then toss it in with the garlic to "jump" it. (Careful! It may splatter!) Sautee for a few minutes, stirring to coat the cima.
  • Cima should be picked before the buds flower.
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Cima di Rapa Quarantina (40 day) Cima Grossa Fasanese (41-96)

Cima di Rapa Quarantina (40 day) Cima Grossa Fasanese (41-96)

$6.00
$6.00
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From the Bari region of Italy. For spring, summer, or fall. Nice tasting with a large florette. Direct seed 1'' apart in rows 12'' apart in fertile soil. Thin to 6 inches apart or plants will be small. Pick entire plant or just the head. It will sprout side shoots if you just pick the head. Keep well watered. Largest heads in mid-summer. Approximately 300-450 seeds per gram. Seed produced by Gianfranco Fuscello Sementi in Southern Italy.

To see our growing guide for Cima di Rapa, click here.

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