FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RAAB
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a kind of broccoli, also called turnip tops, widely cultivated in Virginia and the Carolinas. It resembles broccoli in flavor, and on that account is sometimes referred to as broccoli-raab, but the stems are smaller than broccoli, and there is no head. It is found in the markets at the beginning of spring. It is cooked like any other greens, such as spinach. It is sometimes spelled rab.