Broccoli: location, varieties & harvest time

Broccoli is rich in vitamins and minerals. Here you can find out everything you need to know about successful cultivation and a high-yield harvest.

broccoli (Brassica oleracea var. italian) also broccoli is written closely with the cauliflower (Brassica oleracea var. botrytis) related. Depending on the region, the type of cabbage is also known by the following synonyms: sprout cabbage, crumbly cabbage, asparagus cabbage, Italian asparagus.
The origin of broccoli is believed to be in Asia Minor. Seeds were brought to Italy via traders, where the cabbage species had been cultivated for many centuries. Only in the 16 In the 19th century it came to France through the Medici and from there it was spread all over the world. Even today, Italy is still one of the main growing countries for broccoli.

Contrary to the usual preparation in Italy, the leaves and young stalks are prepared in a similar way to asparagus. It is therefore hardly surprising why broccoli also bears the name of Italian asparagus. In Germany, however, this preparation was hardly able to establish itself. As before, only the inflorescences with closed buds are offered and processed.

How to grow broccoli in your own garden

Unlike its other cabbage relatives, broccoli is more demanding on the soil. It is a heavy feeder and needs nutrient-rich, humus-rich and well-drained soil. It is best to use a nutrient-rich and fertilized soil like our Plantura Organic tomato & vegetable soil. This comes completely without peat and contains all the nutrients for the hungry broccoli. Alternatively, garden soil is enriched with plenty of compost before planting. A sunny location is preferred. To thrive, broccoli needs adequate water during the dry summer months. A layer of mulch helps keep moisture in the soil longer.

There are precocious sorts and later, which in our latitudes are not harvested until autumn. Depending on the variety and the desired harvest time, sowing can take place between March and June. If you sow broccoli for several weeks, you can enjoy fresh and tasty broccoli from your own garden almost all summer and autumn. The seed should be covered with about 2 cm of soil. After the broccoli plants are about 10 to 15 cm tall, they can be pricked out and planted out 30 to 60 cm apart. Close planting with a spacing of about 30 cm is only suitable for compact varieties such as Kabuki or Cezar, which can also be grown on the balcony or terrace.

tip: A guide to growing Broccoli Sprouts can be found in our special article.

If the broccoli has been planted in a nutrient-rich soil, it only needs to be supplied with a mainly organic fertilizer with nitrogen and potassium content after about three months. Our Plantura is ideally suited Organic Tomato Fertilizer with long-term effect. However, you should stop fertilizing a few weeks before the first harvest. This makes the broccoli particularly aromatic.

A detailed step-by-step guide can be found here: Growing broccoli: sowing, care and harvest time.

Broccoli Varieties

When buying seeds, you should pay attention to the respective properties. There are earlier and later varieties. There are also so-called sprouting varieties that overwinter outdoors. These form many smaller flowers in early spring: a wonderful spring vegetable!
A comprehensive overview of varieties can be found here: Broccoli varieties: choosing the right variety to grow.

• calabrese: old and well-known variety from Italy; large and several small flowers; Variety tends to many side shoots and allows a constant and good yield.
• Calinaro: more compact variety with large heads and a very good taste; popular with hobby growers and with smaller, direct-marketing businesses.
• Cezar: compact variety that stands out due to its blue-green colouring; the main shoot forms relatively large heads.
• Kabuki (F1): short-growing and very early-ripening variety, which is even suitable for the balcony; forms many smaller heads on the side shoots.
• Parthenon (F1): vigorous and high-yielding variety that produces good yields even in cooler climates; compact and densely packed heads; popular in commercial cultivation.
• Rosalind: old favorite variety with red-violet heads; The variety branches strongly and thus brings a good harvest again and again for weeks.
• Summer Purple: quite undemanding variety of sprouting broccoli, which even beginners can grow successfully; variety branches heavily; purple heads.

Broccoli harvest: Check the inflorescences and harvest on time

After the first harvest, broccoli develops new shoots on the side shoots, which can also be harvested a few weeks later. You should always cut off the stem when harvesting, as this promotes the formation of side shoots. The bud sites should be harvested just before the buds break open. During the hot summer months, broccoli grows very quickly, which is why the plants should be checked and harvested regularly.

If you grow broccoli yourself, you can ensure that no chemical spraying is used. Young plant parts can also be harvested and prepared in addition to the broccoli heads. Do not you believe? It's definitely worth trying. Young stalks can be peeled and then boiled or blanched in water, as is the case with asparagus. The taste and texture are actually reminiscent of green asparagus with a cabbage-like aroma. If you are already experimenting, you should also try the young leaves. These can be prepared like spinach. Alternatively, you can fry the leaves in a little olive oil or butter. The leaves are delicate and aromatic in taste.

The closed inflorescences can be stored in the refrigerator for a few days. If you want to benefit from the many vitamins, broccoli should be eaten as soon as possible after harvesting. If you have harvested more than you can use, it is a good idea to cut the broccoli into small pieces and then freeze them.

Diseases and pests in broccoli

Young plants often suffer from leaf damage from slugs. Even flea beetles can damage the leaves. In addition, there are the common diseases and pests that affect almost all types of cabbage. These include the cabbage fly, the Cabbage White and the notorious Clubroot.

In general, as with all types of cabbage, no cabbage species should be grown in the same location for at least three to four years. If you want to be extra safe, the remaining parts of the plant can be pulled out of the ground after the harvest and then disposed of with the residual waste. The soil can then be limed.

Constituents and uses in the kitchen of broccoli

Broccoli is rich in vitamins A, B1, B2, B6 and C as well as minerals, especially potassium, iron, zinc and calcium. The low calorific value of around 30 kcal per 100g also makes it interesting for diets.

While broccoli can be cooked in many ways, the gentlest is steaming, which preserves most of the vitamins and minerals. Broccoli that is boiled in water usually releases many important substances into the water and thus loses its nutritional value.

In order to preserve as many vitamins and minerals as possible, broccoli should only be steamed briefly (about 8 to 10 minutes). This not only preserves the valuable ingredients, but also ensures a certain bite. Alternatively, broccoli can be sautéed in a little butter for a few minutes and seasoned with garlic, salt and nutmeg.