Growing Broccoli
Brassica sp. : Brassicaceae / the mustard or cabbage family
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
| S | |||||||||||
| T | |||||||||||
| P | P |
(Best months for growing Broccoli in USA - Zone 5a regions)
- S = Plant undercover in seed trays
- T = Plant out (transplant) seedlings
- P = Sow seed
- Easy to grow. Grow in seed trays, and plant out in 4-6 weeks. Sow seed at a depth approximately three times the diameter of the seed. Best planted at soil temperatures between 45°F and 86°F.
- Space plants: 14 - 20 inches apart
- Harvest in 10-16 weeks. Cut flowerhead off with a knife..
- Compatible with (can grow beside): Dwarf (bush) beans, beets, celery, cucumber, onions, marigold, nasturtium, rhubarb, aromatic herbs (sage, dill, chamomile, oregano)
- Avoid growing close to: Climbing (pole) beans, tomato, peppers (chilli, capsicum), eggplant (aubergine), strawberry, mustard
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.
'Broccolini' is a variety grown for the edible stalks. Grow fast with plenty of water and food, and pick as soon as possible.
Culinary hints - cooking and eating Broccoli
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.
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