Sunlight: Choose a location that receives full sun for at least 6-8 hours a day. Raab Broccoli can tolerate partial shade but prefers full sun for optimal growth.

Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.5. Amend the soil with compost or well-rotted manure to enhance fertility and drainage.

When to Plant: Raab Broccoli is a cool-season crop that can be planted in early spring or late summer for a fall harvest. Sow seeds directly in the garden as soon as the soil can be worked in spring, or in late summer for a fall crop.

Direct Sowing: Sow seeds directly in the garden 1/4 inch deep and 1 inch apart in rows spaced 12-18 inches apart. Thin seedlings to stand 4-6 inches apart once they are a few inches tall.

Watering: Keep the soil consistently moist but not waterlogged. Water Raab Broccoli regularly, especially during dry periods. Mulch around the plants to retain soil moisture and suppress weeds.

Fertilization: Raab Broccoli benefits from moderate feeding. Apply a balanced fertilizer or compost at planting time. Side-dress with compost or a balanced fertilizer when plants are 3-4 weeks old.

Mulching and Weeding: Apply a layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of the broccoli.

Pest and Disease Management: Watch for common pests such as aphids, flea beetles, and cabbage worms. Use organic pest control methods like neem oil, insecticidal soap, or hand-picking to manage infestations. Ensure good air circulation to prevent fungal diseases.

When to Harvest: Raab Broccoli is typically ready to harvest 40-60 days after planting. Harvest when the plants are 8-12 inches tall and before the flower buds open.

How to Harvest: Use a sharp knife or scissors to cut the stems just above the base of the plant. Harvest regularly to encourage new growth and prolong the harvest period.

Storing Fresh Raab Broccoli: Freshly harvested Raab Broccoli can be stored in the refrigerator for up to a week. Place the greens in a plastic bag or container to retain moisture.

Culinary Uses: Raab Broccoli can be steamed, boiled, sautéed, or added to soups, pasta dishes, and salads. Its slightly bitter and nutty flavor pairs well with garlic, olive oil, and lemon.