Successfully growing broccoli

Less demanding and therefore easier to grow than other cabbage varieties, broccoli is a concentrate of benefits in itself. It is a variety of cabbage native to southern Italy that was selected by the Romans from wild cabbage. They greatly appreciated it and it is still used today in Italian cuisine. These young inflorescences have been the subject of selection on the most productive and superior plants. Asparagus broccoli, or asparagus broccoli as it is sometimes called, is certainly the result of this selection.

Among the ancient Greeks and Romans, cabbage was already cultivated and recognized as the vegetable par excellence. There is no shortage of authors who have cited it in their works: Theophrastus, Cato, Pliny the Elder, Ovid. It was also one of the rare vegetables of the Middle Ages. Recipes and quotations abound and testify to its strong presence on tables and stalls, right up to sauerkraut, already mentioned in 1325. After Antiquity and the Middle Ages, the Renaissance also made a big deal of it. It is only recently, at least in Europe, that the consumption of cabbages has declined. They are probably competing with other out-of-season vegetables that have traveled a long way. Still, our predecessors appreciated their simple cultivation and especially their production period: by multiplying the varieties, it is quite simple to have them 365 days a year, a score difficult to beat.

The word "broccoli" is derived from the Latin "bracchium" meaning "branch," referring to the vegetable's shape, which resembles miniature trees.

Broccoli has a strong flavor, reminiscent of asparagus but stronger or horseradish but much milder. Depending on its freshness, cooking method, and individual tastes, it can also be more or less bitter.

The nutritional value of broccoli is relative, since, like many vegetables, it is primarily water. That said, it is generally rich in valuable vitamin C, and the sulfur derivatives it contains have antimicrobial and insecticidal properties.

The Romans, whose pharmacopoeia was very poor, saw cabbage as a universal remedy. Perhaps this was due to the distinctive smell of its cooking? According to their writings, it had many virtues: curing melancholy, rheumatism, and even tumors.

Sessantina sprouting broccoli , Early purple sprouting broccoli , Calabrese natalino green broccoli , Cape purple broccoli .

• Difficulty level : 2/3
• Density : 2 to 3 plants/m².
• Life Cycle : Annual or biennial grown as an annual.
• Mode of reproduction : Sexual.
• Type of pollination : Allogamous with pollination by insects.
• Weight per 1000 seeds : Approximately 1.6 to 4.2 grams.

• Climate zone and hardiness : Broccoli adapts to all French climates.
• Soil type : Rich, fresh, deep and humus-rich soil.
• pH : Neutral or slightly basic soil.
• Moisture : Well-drained soil.
• Exposure : Sunny.
• Temperature : Broccoli likes mild temperatures, withstands light frosts and hates strong heat.
• Climate-related risks / frost resistance : Broccoli does not like cold or frost. It will need to be protected from these if grown in winter.

• Soil preparation : Loosen the soil well before planting or sowing in place.
  
• Transplanting : For seedlings grown under cover, transplant once in a nursery at the 3 to 4 leaf stage every 15 to 20 cm, then a second time in the open ground at the 6 to 7 leaf stage every 60 cm in all directions. For seedlings in a nursery, transplant only once, directly in place, 60 cm in all directions, at the 6 to 7 leaf stage.
• Watering :
  • Frequency: Regular watering.
  • Quantity: Moderate watering.
  • Period: Throughout the culture.
• Tools : Watering can and hoe or hoe.
• Weeding : Weed regularly to avoid competition for resources in the soil.
• Hoeing / weeding / earthing up / mulching : Broccoli needs to be mulched to limit watering.
• Winter protection : To allow broccoli to survive the winter cold, it is advisable to install protection such as thick mulch or a winter fleece.
• Harvest period : From January to October depending on the variety: from May to October of the same year for early varieties and from January to April of the following year for late varieties.
• Part of the plant : The inflorescence of broccoli is eaten.
• Stage : When the inflorescence measures around fifteen centimeters.
• Average yield : You can expect around 600 grams/m².

It is recommended to shade the crop in case of strong heat or drought with a fleece provided for this purpose or an upturned crate.

Method: Harvesting can be spread out or all at once. Pick as soon as the inflorescences are well formed and still compact, and do not wait until the florets begin to open. Keep refrigerated or freeze.

Shelf life: If stored in a cool place, broccoli should be consumed as soon as possible. Frozen broccoli can be stored for several months.

Culinary: Broccoli can be eaten hot or cold, raw or lightly cooked. Leftover cooked broccoli can be served cold in a salad with a vinaigrette. You can also make a cream of broccoli soup with chicken or vegetable broth, milk, and onion, then cook, season, and blend.