Purple Rapini
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Description/Taste
Purple rapini is a cruciferous vegetable that resembles tiny bunches of broccoli. It grows on long, slender stems nestled among large spiky leaves. The stems are approximately 20 to 25 centimeters long with a reddish-purple hue but some may fade into a faint, light purple-pink tone. Its texture is firm yet smooth and shiny and it often branches out into multiple leaves. Purple rapini’s leaves are ovate-shaped with slightly serrated edges and a soft, delicate texture that becomes more tender when cooked. It is mostly green with accents of burgundy on its leaf veins and edges. Intermingled with these leaves are sparse, crispy florets that resemble broccoli and have a light green hue that eventually blooms into small yellow flowers. These florets have a bold peppery bite that tastes like mustard seed. Purple rapini in general has a crunchy and chewy texture with a pungent bitter taste that becomes even stronger with maturity. It's best when cooked to bring out its hidden sweetness and mellow, peppery bite.
Seasons/Availability
Purple rapini is available from late fall to winter and late spring to early summer.
Current Facts
Purple rapini is botanically classified as Brassica ruvo and is a member of the Brassica, or Mustard, family. Rapini is often referred to interchangeably with broccoli rabe and is also known by its Italian names Broccoleti di Rapa, Friarelli, and Cime di Rape, which translates to turnip tops. Purple rapini is a cruciferous vegetable like kale, mustard greens, Brussels sprouts, bok choy, Chinese cabbage, and cauliflower. Cruciferous vegetables are known for having a slightly bitter flavor, crunchy texture, and high antioxidant content. The name cruciferous comes from the Latin word for crucifix as these plants’ blossoms are shaped like a cross. Purple rapini is valued for both its culinary and ornamental qualities, featuring edible yellow flowers that can be enjoyed along with the rest of the plant.
Nutritional Value
Purple rapini is rich in vitamins A, C, and K. These vitamins are known for encouraging healthy vision and skin, collagen production, immune function, infection defense, iron absorption, bone health, calcium regulation, and protection against free radical damage and excessive bleeding. This vegetable is a good source of potassium, aiding in heart, muscle, nerve, and kidney function and fluid and blood pressure regulation. It provides the body with fiber to improve digestion, encourage gut health, prevent constipation and irritable bowel syndrome, and regulate blood sugar and cholesterol levels.
Applications
Every part of the Purple rapini, including the stems, florets, leaves, and flowers, can be eaten raw, cooked, sautéed, or roasted. Its florets can be used in recipes that call for broccoli. Due to the firm, crunchy texture of the stems and florets, raw Purple rapini should be chopped or diced before enjoying in a salad, wrap, sandwich, or spring roll. The edible flowers can be used in cocktails or as a garnish for soups, salads, charcuterie boards, pasta, or grilled meat and fish. This variety can be sautéed in olive oil and tossed into pasta, frittatas, omelets, stir-fries, and soups like minestrone, chicken noodle, and broccoli cheddar. Purple rapini pairs well with olive oil, butter, garlic, lemon, red pepper flakes, sesame seeds, tamari sauce, balsamic vinegar, and chilis. It also complements sweet potatoes, carrots, mushrooms, sundried tomatoes, hard cheeses, ginger, scallions, thyme, and rosemary. It should be rinsed, dried, and stored in a plastic bag in the refrigerator for up to 4 days.
Ethnic/Cultural Info
Rapini is a valued ingredient in Southern Italian cuisine, particularly in the regions of Calabria and Puglia. Residing at the southern tip of Italy, Calabria is known for celebrating rocket, artichokes, fava beans, and rapini as well as meats like lamb, kid, pork, beef, and rabbit. This mountainous region incorporates the sweet and sour spices and chili peppers of Arab and Albanian cooking into their dishes. Puglia is located in the heel of Italy’s boot and reveres a rapini dish called Orecchiette con Cime di Rapa, an ear-shaped, hand-rolled pasta that’s been cooked by the Pugliese people since the 12th century. This dish combines garlic, anchovies, and rapini into a salty savory sauce with a bittersweet flavor.
Geography/History
Purple rapini is a variation of the rapini vegetable native to the Mediterranean region, particularly Italy, and is also cultivated in parts of Asia. The vegetable's popularity in the United States grew significantly when it was introduced by Italian growers called the D'Arrigo Brothers in the 1920s. By the 1960s, it had become commercially popular across the country. Purple rapini is a cultivated variety grown on commercial farms and in home gardens rather than found in the wild. It thrives in temperate climates with moderate sunlight and well-drained soil. Purple rapini is most commonly found in farmers' markets and specialty stores in Italy, China, Australia, New Zealand, the United States, and Mediterranean countries in Europe. In the United States, the majority of Purple rapini is produced in California, where the climate is particularly well-suited to its cultivation.
