Productive, Italian heirloom broccoli especially good for freezing.
A uniform, very productive variety that is high in vitamins and an excellent choice for extended harvests. Vigorous plants yield 3 - 4", blue-green heads. After cutting the main head, a high percentage of side shoots develop, producing many more small to medium-sized heads through the summer. Good for steaming, stir-fries, and for freezing. 12"+ container-friendly.
Life Cycle: Annual
Sun: Full Sun
Thin: 18" Apart or 1 - 2' Apart in Rows 2' Apart
Spread: 12" Wide
Height: 30-36" Tall
Days To Maturity: 50 Days
Transplant: March 16 - April 15
Harvest: June 1 - July 16
Transplant Fall: August 1 - 16
Harvest Fall: October 16 - November 30
How to Grow
Select a location with good rich moist organic soil. Prepare the bed by turning the soil under to a depth of 8". Level with a rake to remove clumps of grass and stones. Dig a hole for each plant large enough to amply accommodate the root ball. Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. Place the top of the root ball even with the level of the surrounding soil. Fill with soil to the top of the root ball. Press soil down firmly with your hand. Use the plant tag as a location marker. Thoroughly water and apply a light mulch layer on top of the soil (1 - 2") to conserve water and reduce weeds.
How to Grow
While small, floating row covers will help to keep pests at bay. Keep weeds under control during the growing season. Weeds compete with plants for water, space, and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding. Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Harvest and Preserving Tips
Pick broccoli when the heads have tight, firm buds. This happens about 50 - 60 days after transplant. Cut off central head along with 6" of stem so broccoli plants will produce smaller heads, which can also then be harvested. Broccoli may be frozen for future use. Cut florets and blanch them. To do this, drop into boiling water for 2 minutes, then plunge into cold water to stop the cooking, drain, and store in freezer bags or vacuum bags. Eat the heads raw or cooked.
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