Cima di Rapa Sessantina. 60 days, but actually it is ready in 30-35 days in our Massachusetts trial gardens. 12-14 inches high, fairly thick stem. Spring, summer, fall. Great bitter-sweet taste Italians love. Succession plant weekly for a continuous harvest. Excellent cooked as a side dish or cooked together with a short pasta such as Orechiette. See the recipe list for a favorite from Southern Italy, Orechiette with cima di rapa. 12 and 100 gram packets. Approximately 300-450 seeds per gram. To see our growing guide for Cima di Rapa, click here.
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