Broccoli
Brassica oleracea var. italica
Family: Brassicaceae · Genus: Brassica
Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. It is closely related to cauliflower and cabbage, and is known for its high nutritional value.
Soil Temperature
7°C – 30°C
Spacing
35 – 50 cm
Harvest
10–16 weeks
Sowing
Grow in seed trays, and plant out in 4-6 weeks.
Growing Schedule Zone 8b
Companions
Avoid Growing Near
Growing Notes
Keep well-watered as seedlings. If left without water they will bolt to seed and be inedible. The plants should grow to develop plenty of large healthy leaves, then the green flowerheads follow, which are cut for eating. Leave the plant growing after cutting the main flowerhead, and get additional crops from the sideshoots which will develop. Watch for cabbage white butterflies and remove the eggs and caterpillars as soon as possible. There are two main types of broccoli. The purple sprouting is hardier. The heading varieties cope well with warmer weather. Once a plant opens its yellow flowers then it is generally past eating as the flavour gets a bit overpowering and the plant gets very woody. Harvest them sooner rather than later.
Culinary Hints
The stem (peeled), leaves, and flowerhead are all edible. Steam for best flavour. Peel large stalks, slice and steam. Goes well with blue cheese sauce.