Kale Raab
Estimated Inventory, bunch : 0
Description/Taste
Kale Raab varies in size and length depending on its maturity at harvest. It is generally slender in shape, composed of narrow, cylindrical stems covered in tender leaves and topped with clustering flower buds. The stems are typically green, red, or muted purple, changing with variety, and are firm, slightly chewy, and crisp. The leaves are attached to the stems and have a flat, pliable nature with an oval shape. The leaves can be crinkled or smooth, sometimes with prominent veining scattered across the surface. The tiny flowers appear as tapered, oblong buds that later open and give way to yellow blooms. The unopened buds range in color from light green to yellow and are tender, succulent, and crisp. It is recommended to purchase Kale Raab bunches with tight, unopened flower buds. The buds have a more tender consistency and will last longer than open-flowered bunches. The opened flowers can also have a chewier, tougher texture. Kale Raab is edible raw or cooked and has an earthy, mild, green, sweet, nutty, earthy, and peppery taste.
Seasons/Availability
Kale Raab is available for a short season from late winter through early summer. Each growing region has varying flowering times, and the blooming stalks only appear for a few weeks.
Current Facts
Kale Raab, botanically a member of the Brassicaceae family, is the name for the bolting or flowering tops of the kale plant belonging to the Brassicaceae family. Kale plants traditionally complete their life cycle in two years, and in the spring of the second year, plants produce flowering stalks that eventually become seeds. Kale Raab is considered a seasonal delicacy. The flower stalks are edible and are only found for a short season in the spring. Many Kale varieties can be harvested for their blooms, but the Russo-Siberian kale types, which are a part of Brassica napus, are popularly grown for their sweet taste. Russian Kale and Dwarf Siberian are specific varieties mentioned by sources as favorable for Kale Raab production. Kale Raab is a secondary crop to the harvest of the plant’s leafy greens, but it is often treasured among growers and home gardeners as the final gift of the plant before its life cycle ends. Chefs and home cooks utilize Kale Raab as a nutritious culinary ingredient that provides added color, flavor, and texture to dishes. Kale Raab is edible raw or cooked and can be incorporated into a wide array of savory dishes.
Nutritional Value
Kale Raab has not been extensively studied for its nutritional properties. Brassica species, in general, are a source of vitamins A, C, and K, which help the body strengthen the immune system, maintain healthy organs, and aid in faster wound healing. Brassica species also contain minerals like potassium to balance fluid levels within the body, calcium to support bones and teeth, and magnesium to control nerve functions. Other minerals include copper and manganese. Fiber helps the body regulate the digestive tract, and antioxidants assist in reducing inflammation and protecting overall bodily health.
Applications
Kale Raab has a subtly sweet, earthy, green, and nutty taste suited for fresh and cooked preparations. Bunches purchased at farmers’ markets and wholesalers have a short shelf life and should be immediately used for the best quality and flavor. If the bunches look a little wilted, they can be placed in cold water to help revive the greens and buds. Kale Raab can be washed, chopped, and added to green salads or mixed into rice and other grain-based dishes. Opened blooms can be individually picked and sprinkled over dishes as an edible garnish, and while less common, the buds can be chopped and added to side dishes and dips. In addition to raw preparations, Kale Raab can be cooked and is often stir-fried, blanched, grilled, braised, steamed, or sautéed. Kale Raab softens slightly when cooking and can be chopped into omelets, added to soups, or tossed into risotto, pizza, and pasta recipes. As a simple side dish, try sautéing Kale Raab with flavorings like garlic, light oils, red pepper, white wine, and lemon juice. Grilled or roasted Kale Raab can be served with meat mains or seafood dishes. The flowers are also sometimes steeped in hot tea. Kale Raab pairs well with carrots, asparagus, dark leafy greens, spices like cumin, paprika, and chili powder, and herbs including oregano, thyme, and parsley. Whole, unwashed Kale Raab will keep for a few days when wrapped in a damp paper towel and stored in the refrigerator.
Ethnic/Cultural Info
Kale Raab is known by several names, including Kale Rabe, Napini, Brassica Buds, Kale Florets, and Kale Flowers. The term raab, also written as rabe, is thought to descend from the Italian word “rapa,” meaning “turnip.” Raab is used for any flowering plant within the Brassica family, and many types of raab can be seen in local markets, including mustard greens, cabbage, kohlrabi, and broccoli. One distinguishing name used for Kale Raab that is separate from other flowering Brassicas is the term Napini. The origins of this word and why it is used for Kale Raab are unknown, but Napini specifically refers to flowering kale types. Kale Raab is favored for its subtly sweet taste, a trait developed during the cold winter months. Periods of frost help the plant become sweeter as the freezing temperatures encourage the plant to break down starches into simple sugars.
Geography/History
Brassica species are native to regions within the Eastern Mediterranean, Asia Minor, and the Middle East, and wild forms have been naturally growing since ancient times. Kale Raab, or the plant’s flowers, have been around for as long as the plant has existed. Historical records often do not reference the flowers of the plant but refer to the plant as a whole. The early, wild forms were eventually selected and planted in gardens, beginning the initial domestication. Over time, farmers started selecting plants for specific traits and cultivating new varieties of Brassica plants. Domesticated Kale types were grown in Ancient Greece and Rome, and the plants eventually spread to civilizations throughout Europe. It was also introduced to regions of East Asia. Kale was carried with European settlers to the New World as early as the 17th century. Since its domestication, Brassica species have expanded in cultivation worldwide and are a plant found in commercial and home gardens. Kale Raab is collected as a seasonal crop from plants in the spring and sold through local markets worldwide. The flowering bunches are sometimes challenging to find and are primarily reserved for fresh markets.
Podcast
