Brassica rapa Broccoli raab, also known as rapini, doesn’t produce a large main head, but instead grows many small florets with a slightly nutty, asparagus-like flavor, along with abundant, zesty-flavored greens. Raab is technically not broccoli - it is actually more closely related to mustard greens or turnips, which is where its stronger flavor comes from. It offers the advantages of quicker maturity, a longer harvest window, and somewhat more disease resistance than broccoli. If rapini’s pungent flavor isn’t your thing, blanching the shoots in boiling water or cooking with an acid such as lemon juice or balsamic vinegar will cut down the bitter tones.