Rapini
The stalk cabbage ( Brassica rapa var cymosa, synonym: Brassica rapa sylvestris) is a variety of Rübsens (Brassica rapa ) from the family (Brassicaceae ). Stem carbon and turnip greens, Rappa, Cima di Rapa or Broccoli raab is called and used as a vegetable, depending on the area.
- 2.1 Cultivation and Harvesting
- 2.2 Pests and diseases
- 3.1 Kitchen
- 3.2 Storage
- 4.1 Notes and references
- 4.2 Literature
Description
Features
Stem carbon is an annual plant. You schosst already in the year of sowing. The structure and color of the leaves is that of the Rübsens, radish, Chinese cabbage Rübstiels or similar and is bright green. When bolting stem carbon compressed drives blooming yellow flower clusters and is thus a height of approximately 80 centimeters. The leaves are curly.
Distinction
From the genetically related turnip, beet with strong education and leaves little to stem carbon differs by many fine roots, leaf and more rapid stem elongation. By turnip rape, radish and chinese cabbage -like leaf to stem carbon also differs significantly from the known sprouts and broccoli with many small inflorescences, similar as broccoli today's breed form as cabbage or cauliflower has a rather leathery and provided with a strong layer of wax sheet later.
Origin and History
Importance
Professionals acting stalk cabbage is grown mainly in Italy, especially in the southern Italian province of Campania and Puglia. Limited cultivation there are in Switzerland. In other countries it is offered rather as a delicacy and for connoisseurs at weekly markets. The stem carbon thus represents a typical American Culture truck-farming dar.
Use
Cultivation and harvesting
In the professional cultivation sets grown throughout the year. The medium early (medium fast growing ) are used varieties from Italy for the cultivation north of the Alps. Should be overwintered frost-free with light frosts or so to late ( slow-growing ) are varieties of hardy Chinese broccoli (Brassica oleracea convar. Botrytis var alboglabra ) for the same purpose. The winter rates are attracted Erdpresstöpfen and cultivated in the greenhouse. For the first crop in the field is pre-cultured in press pots. In late spring to autumn sown directly in place into the patch to end distance. For this purpose, 60 to 100 grams of seed are needed that are sufficient for 100 square meters. To stand on an Ar (100 m²) about 2000-2500 plants. From spring to summer towards the culture requires 2.5 to 2 months, and up to the last open land set back up to 3 months. Before the flowering of buds harvested because the carbon taste is not as intense then. In the marketing of fresh stalks, crisp leaves and closed flowers are a sign of quality.
Diseases and Pests
Stem carbon can be damaged by the same pests that affect other types of cabbage.
Use
Kitchen
He is in Italy, Portugal and Galicia as a typical winter vegetables. The vegetables smells of cabbage, has a slightly bitterliches aroma and soft flavor, as long as the flower buds are still closed. However, the taste is much more intense than with many other types of cabbage and is partly perceived as severe. Do the flowers on, the taste is even more like broccoli, sharper and more bitter. After that, the intensity of taste continues to strongly. In Germany it is offered only on a regional or occasionally at market places and Turkish grocery stores under the name Rappa. Edible are mainly the flower buds, but also leaves and stems. It is used cooked. These stem carbon is split and washed into florets and stems. In Puglia Rappa is cut into pieces and cooked with orecchiette. Other ingredients include chopped anchovy fillets, crushed garlic, salt and olive oil, the whole thing is served with grated pecorino. In Northern Italy, however, one blanched Rappa, mix it with vinegar and oil and returns it as an accompaniment to " Bollito misto ". In the international kitchen, the vegetables are blanched refined with cream, mixed with grated cheese and breadcrumbs and baked as a gratin. Sprouts from seeds of cabbage stalks taste pleasantly sharp. They are mixed with salads and raw vegetables.
Storage
After Dumont stem carbon is at room temperature for two days in a plastic bag in the crisper for two to five degrees Celsius for up to seven days durable.