Broccoli, a Delicious Flower Bud
Brassica oleracea var. italica
Family: Brassicaceae
COOL SEASON ANNUAL COLE CROP
Broccoli belongs to the extremely diverse group of vegetables that are derived from a single species, Brassica oleracea. Though the entire plant is edible, the part most often focussed on is the flower bud, which develops after the plant has produced lots of foliage. There are numerous selections grown for bud color, bud size, and some selections will produce numerous tiny buds. A few species are grown for their stems or leaves instead of their buds.
HISTORY
Experts believe the Etruscans, a civilization known for their horticulture, first brought domesticated versions of Broccoli from Turkey to Southern Italy sometime before the 1st century. Broccoli continued to be cultivated in Italy, developing Calabria Broccoli, the compact heads we are familiar with today, and the plants were introduced to France in the 16th century. In the 18th century, broccoli, then known as “Italian asparagus” was introduced to England. Though Thomas Jefferson grew broccoli, it was not a common vegetable in the Americas until Italian immigrants arrived and made it popular. The Portuguese brought broccoli to Asia, especially China, and for centuries the Chinese developed their own varieties of broccoli.
USES
Most often, the flower buds or broccoli “heads” are harvested and eaten raw, boiled or steamed, roasted, and used in a mind-boggling variety of dishes. Don’t ignore the foliage, however, as broccoli leaves are some of the most delicious leafy greens out there—raw or cooked. Additionally the thickened stems of broccoli (with the more fibrous skins removed) are delicious and used like water chestnuts. Some Asian varieties of broccoli are bred specifically to produce tender stems that don’t need to be peeled.
Here are 25 recipes for broccoli.
PRESERVATION
Broccoli can be pickled with mixed results. If aiming at preserving a large harvest of broccoli, look to freezing.
GROWING
SEASON
Broccoli is a cool season vegetable. It can be planted from transplants obtained from the nursery, or can be directly seeded and thinned to allow for the plant to develop. A few planted close together is ok, but too many seedlings crowded together may prevent plants from Producing larger flower bud (the part we know as “broccoli).
SOIL & NUTRITION
Broccoli is grown in amended garden soil. This plant is a heavier feeder compared to some of the other cole crops—and it makes sense if you realize that you aren’t just growing plants for the greens, but for the flower buds. But they’re still not as food-needy as man of the warm season crops are. An occasional feeding with a general purpose food is ideal.
TEMPERATURE & SUN EXPOSURE
Plant in full to part sun, make sure to avoid reflected heat or too much shade. Most of the time, plants are fine with our winter cold snaps. Temperatures below 25 are said to damage plants, but those temperatures must be sustained for some period of time, which is not how our cold snaps work in our region.
WATER
Moderate but steady water is preferred for broccoli.
HARVESTING
Most standard broccoli varieties produce one full size broccoli head. Cut out from the stem when the buds have reached a good size but before the flowers open. Most plants will produce smaller offshoots after the bud is collected, so do not pull up the whole plant. Some selections are made to produce numerous, smaller heads. Don’t forget that the leaves are delicious, whether or not the variety was created just for the leaves, raw or cooked: harvest leaves anytime, always taking the outer leaves first.
WILDLIFE
As with most of our domestic crops, most mammals and even sometimes birds may nibble on plants. Warmer weather will encourage more activity from organisms people generally call “cutworms”. Cutworms aren’t worms at all, but Noctuid moth larvae. They hide in the soil and come out at night. Often people blame other organisms like grasshoppers for the holes they produce.
INVASIVENESS
Broccoli has shown no evidence of escaping cultivation in our region.
POPULAR SELECTIONS
There are almost too many varieties to mention here. Most broccoli selections perform well in our region so long as plants are well-fed.
*always be open to new varieties of vegetables and herbs for our region—new selections and ancient heirlooms that work for us in our region are constantly appearing on the market. Only beware of unknown varieties if one is buying from seed companies from other regions, or if a variety is being offered by a corporate chain or nursery that buys from giant wholesalers that ignore regional differences.
SELECTED VARIETIES & TYPES
Broccoli varieties will emphasize desired traits—some aim for the largest buds. Some aim for a multitude of smaller buds. Some varieties emphasize color. Note: the broccolini that is found in the grocery aisle, with the tender stems and small buds, is a closely guarded crop from Japan. There are varieties that aim to mimic this variety, but as of the writing of this post, broccolini is not yet available for purchase for the home gardener.
Belstar Medium green and well-domed buds that perform well in southern climates.
Calabrese A deliciously old-fashioned broccoli, it boasts dark bluish-green central heads about 5" across.
De Ciccio Vigorous plants yield 3-4", blue-green heads. After cutting the main head, more side shoots develop, producing many more small to medium-sized heads through the summer.
Emperor This variety has extra vigor, heavy yield, is heat resistant, and produces large dome shaped buds, one of the best early types.
Gai Lan This Chinese crop is selected for the stems which are thick but tender. The buds are insignificant and the flower looks like the bedding plant stock (Matthiola incana).
Marathon This heat tolerant variety has a high dome, small bead and heavy head.
Purple Magic A larger purple heading variety.
Rapini Before broccolini there was rapini which is grown for the stems, flowers, and buds. The whole plant is eaten.
Santee This variety sets out a number of smaller, but purple buds.
Spigarello This Italian variety is grown for the foliage—broccoli foliage is already delicious, but this variety emphasizes the delicious foliage which is more tender than regular broccoli.
Burgundy sprouting This variety produces a forest of shocking purple florets pop atop pale-green stems.
Waltham A classic variety that produces 4-8 inch green heads that are nicely flavored. Compact plants also produce some side shoots.