How to grow Broccoli

Introduction

It is believed that broccoli was known to the Romans at the time of Pliny, but references to this vegetable group it with cauliflower. The first notice of broccoli as such was made in 1724 by an English writer who called it “sprout colliclower or Italian asparagus.” In 1729 another English gardener reported that there were several kinds that he had been growing in London for two years; “that with small, whitish-yellow flowers like the cauliflower; others like the common sprouts and flowers of a colewort; and third with purple flowers; all of which come mixed together.”

Suitable Climate

• Zone 3 and warmer
• Grow as a winter crop in mild-climate areas.
• Plant in Full sun.

Varieties

CItation, Cruiser, Early Purple Sprouting, Emperor, Green Comet, Lancelot, Late Purple Sprouting, Minaret, Nine Star, Oasis, Shogun, White Sprouting

About this Plant…
Family: -Brassica
Genus, species:  -oleracea var. botyris

Soil Conditions

Well-drained soil with plenty of calcium: pH 6.7-7.2

Planting Time

Start spring seedlings indoors, about 2 months before the last spring frost. Set out hardened-off transplants in the garden a month before the last frost. Cultivate or mulch and keep the soil evenly moist. Lack of water will stress the plant, which may fail to head or may become vulnerable to insect pests. Sow fall crops directly about 90 days before the first fall frost, or transplant about 60 days before frost.

Sowing Instructions

Vegetable Problems — Data is unavailable

Harvesting

The first and probably the essential thing to remember about harvesting broccoli is that if you want to eat it in its prime, it must be cut before the flower buds open while it is still green and tender and delicious. The large central head is cut with the stem and attached leaves, making a total length of about 8-10 inches. The smaller heads that subsequently sprout are cut when they are green. The length of stems of the smaller heads depends upon the vigor of the plant; usually, they are about 4-6 inches long. Since these small shoots keep on growing in the axils of the leaves, the harvesting continues for a few weeks.

USDA Nutrient — Data is unavailable

Pressure Canning

Cut broccoli into serving-size pieces and boil for 3 minutes. Drain….Pack hot broccoli into hot jars, leaving 1/2 inch headroom. Cover with boiling water, leaving 1/2 inch headroom. Adjust lids, and process in a pressure canner at 10 pounds pressure (240 F). Pints – 30 minutes, Quarts – 35 minutes

Freezing

Freezing is recommended. Blanch 3 minutes in boiling water. Drain, Pack into containers, alternating heads, and stems and leaving no headroom Seal and freeze.

Storage

Late beets can be stored successfully during the winter under proper conditions. However they keep best at temps around freezing, and the temps should never exceed 40 F. Also they must be kept moist, with little air circulation. These conditions require a special storage room in the cellar or an outside storage room, or if neither is available an outside storage pit. The maximum storage period is 4-5 months.

Broccoli Links