Storage: Florets should be dry when stored in a bag that minimizes dehydration in the fridge. To freeze, blanch (quick steam) uniform-sized florets until bright green, cool quickly and pack in freezer bags.
Uses: Raab can be steamed, boiled, sauteed or roasted. Raab pairs well with garlic, onions, ginger, sausage, bacon and balsamic vinegar. Remember to use the bottom of the raab stem, peeling thicker skin if necessary.