Sprouting broccoli is one of the most delicious and easy grown member of the cabbage family.
By planting different varieties you can have fresh tender greens throughout the year. The
sprouting broccoli is similar to the cauliflower, except it has multiple flowering heads. These
flower buds are the edible part of the plant. There are three main types: purple, white and
green. The green type is commonly known as calabrese, these originated in Italy from the region
of Calabria.
Although quite tough, sprouting broccoli prefer a shelter location. As with other brassicas,
a fairly heavy soil is best, although a pure clay soil would not be suitable. They will tolerate
a wide range of soil types as long a there is adequate drainage. These plants also prefer a limey soil,
so lime can be added if the soil is acid.
Sow seeds in early spring for green and white varieties, late spring for late purple spouting broccoli.
They can be sow directly into the beds they are intended to mature, or can be transplanted. Transplanting
is favourable as they can be planted slightly deeper, this will encourage extra root growth and
increasing stability. This does not apply to calabrese, these do not like transplanting.
Sow seeds thinly about 1 cm deep, then rake over and firm the soil with the
end of the rake. Temperature required for germination is from 4-29 ºc.
When seedlings appear and are large enough to handle, thin out to 7.5cms apart. Finally when they
are established, thin again to 75cms apart, 37cms for Calabrese plants. If you are transplanting,
transfer when the plants have about 5 leaves, making sure the soil is well watered.
During their growth check the plants for caterpillars, removing any you find. Keep plants well
watered in dry conditions, provide a mulch to avoid evaporation. For plants that are going to
be over wintered earth up around the stems, this will give them more protection from the winds.
Harvest the sprouting broccoli before the flowers begin to open, as the plants reach maturity you
may need to inspect them daily.
