Broccoli

Broccoli is a cool-season brassica grown for its dense, dark-green flowering head and tender stalk. It thrives in cool, moist conditions and deteriorates quickly in heat, making it ideal for late-spring or autumn production. Open-pollinated varieties such as De Cicco and Rasmus produce a central head followed by an extended flush of side shoots, extending the harvest considerably. All above-ground parts — head, stalk, and young leaves — are edible.

Growing

Sow seeds 1 cm deep indoors 4–6 weeks before transplanting, keeping the growing medium at around 20 °C for germination. Seedlings emerge in 4–7 days. Once germinated, move to bright, cool, well-ventilated conditions above 14 °C to prevent legginess and damping-off. Harden off gradually before transplanting outdoors once frost risk is nearly past and nights reliably stay above 5 °C. Space plants 40–50 cm apart in rows 60 cm apart in full sun to partial shade in fertile, moisture-retentive soil.

Care

Water consistently and deeply, especially during head formation — broccoli is sensitive to drought stress. Apply a balanced nitrogen-rich fertiliser shortly after transplanting and again as the central head begins to form. Mulch around the base to retain moisture and suppress weeds. Protect young transplants from cabbage root fly with fine mesh or collars at planting. Check regularly for caterpillars and remove by hand or treat with Bt (Bacillus thuringiensis). Avoid temperatures above 25 °C, which trigger premature bolting.

Harvest

Cut the central head while florets are tightly closed and deep green, before any yellowing begins — typically when the head reaches 15–20 cm across. Cut the stalk at a 45-degree angle with a sharp knife, leaving the plant in the ground. Side shoots will emerge within 1–2 weeks and can be harvested repeatedly over several weeks as they reach 5–10 cm. Harvest promptly; once florets begin to open and turn yellow the head is past its peak.

In the kitchen

Steam, roast, stir-fry, or eat raw. Florets roasted at high heat develop a nutty, caramelised flavour. The stalk, peeled to remove the fibrous outer layer, is tender and mild. Use in soups, pasta, grain bowls, and frittatas. Broccoli microgreens add a mild brassica punch to salads and sandwiches.

Storing

Refrigerate unwashed heads in a loosely sealed bag or wrapped in damp paper towel in the crisper drawer for up to 5 days. For longer storage, blanch florets for 2–3 minutes, chill in ice water, drain thoroughly, and freeze in a single layer before bagging — keeps well for up to 12 months. Do not store at room temperature as heads deteriorate rapidly.