Scientific Name
Brassica oleracea var. sabellica
Crop Culture
Sprouting broccoli, known for its numerous small heads rather than a single large one, is a hardy and versatile vegetable. It prefers a full sun location and well-drained, fertile soil with a pH of 6.0-7.0. It's essential to enrich the soil with compost or well-rotted manure before planting.
This cool-season crop can be sown directly in the garden in late spring to early summer for a fall or winter harvest, depending on your climate. In milder regions, it can also be planted in the fall for an early spring harvest.
Planting
Plant seeds 1/2 inch deep and thin seedlings to stand 18-24 inches apart, with rows spaced 24-36 inches apart. Ensure consistent moisture throughout the growing season, especially during dry spells. Mulching helps retain soil moisture and regulate soil temperature.
Grow Guides
For a comprehensive guide to growing sprouting broccoli, including specific care tips and variety recommendations, please refer to our detailed sprouting broccoli grow guide.
Diseases, Insects, and Weeds
Watch out for common pests like cabbage loopers and aphids. Use organic pest control methods or chemical treatments if necessary. Good air circulation, crop rotation, and clean growing conditions help prevent fungal diseases like downy mildew.
Harvesting
Harvest sprouting broccoli when the heads are well-formed but before the flowers open. Cut the central head first; this encourages the side shoots to develop for a continuous harvest. Regular picking can extend the harvest period.
Storage and Preservation
Sprouting broccoli can be kept in the refrigerator for up to a week. For longer storage, blanch the florets for 3 minutes, cool them in ice water, drain, and then freeze. Sprouting broccoli can also be pickled or added to canned dishes.