How to grow Broccoli
How to grow Broccoli
Broccoli belongs to the largest family of vegetables known as the Brassica family, which also includes cabbages, cauliflowers, Brussels sprouts, collards, kale, kohlrabi, turnips, and rutabaga. In fact, broccoli is nearly identical to cauliflower. The only differences between the two are the vegetables’ color and the fact that cauliflower tolerates heat, while broccoli does not.
Fundamentally, there are two types of broccoli. The older variety is called sprouting broccoli, or asparagus broccoli, and belongs to the Italica group. There is also a heading variety, which belongs to the Botrytis group. The Italica variety is thought to have originated in the Eastern Mediterranean as a form of European wild cabbage. It made its way to Italy by the 17th century and spread to Northern Europe, where it became known as Italian asparagus. Italian immigrants brought broccoli to the United States in the early 1800s. The heading variety, named Calabrese, forms one dense head that can grow in shades of purple or green. Often times, Calabrese broccoli will not form sprouts once the main head has been harvested.
Broccoli has been called the “exquisite vegetable.” As early as 1848, seeds were sold for the different purple-headed, sulphur-headed, and green-headed varieties.
Broccoli is a cold weather vegetable. In the spring, seeds should be started indoors 4-6 weeks before the last frost. After hardening-off the plants, transplant the seedlings when they each have four to five leaves, setting them 12-18 inches apart. In the fall, direct sow seeds 6-8 weeks before the first frost. To do this, plant seeds half an inch deep in rows approximately18-24 inches apart. Thin the seedlings so that they are 12-18 inches apart. Broccoli likes rich, heavily-mulched soil. When transplanting, add bone meal to the soil and sprinkle around the plant. Broccoli can tolerate several frosts and temperatures down to 20 degrees.
With sprouting broccoli, harvest frequently. The more sprouts that are harvested, the more the plant will produce. With heading broccoli, harvest the heads while the florets are still tight. Once the head begins to produce yellow flowers, the broccoli turns bitter to the taste.