I picked my first bunch of rape during the week. It’s a green leafy vegetable known by many names and equally loved by the Italians and Chinese. It’s cooked by both cultures in a similar way. Blanched and then stir fried in oil and garlic. Olive oil for the Italians and a vegetable oil like peanut for the Chinese. It has a light bitter flavor which I just love. My mum used to squeeze lemon juice over it and eat a whole plate. I can easily do the same. I also add it to pasta by making into a kind of cooked pesto sauce. To do this you chop it in to small pieces before you blanch and saute it and then just add it to the boiled pasta. This is a typical Sicilian dish–simple but full of flavour. If you want more information on rape check out Maggie Beers info page at–

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