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Broccoli

Brassica oleracea var. italica

Broccoli is a plant in the cabbage family growing in cooler climates. It is well known as being a healthy addition to the dinner table, being rich in nutritional value. It is a source of vitamin A, B and C, iron, fibre, calcium and zinc among others. Usually green in colour and taking a tree-like shape, it is characterized by a flowering head on a thick stalk, both of which are edible.

Planning

Difficulty
Moderate
Flowering time
Summer
Fruiting time
Autumn, Winter

Harvesting

It is essential to cut the flower heads off before they flower. Do this while the plant is still green. Cut the head off while still attached to the stem as well as the leaves. The plant will continue to produce side shoots, and when ready these to can be harvested in turn.

Propagation

Seed
Preferably sow seeds just below the surface, 1-2 cm deep. Plant separate seedlings more or less 45 cm from one another and the rows 90 cm from each other.

Geography

Origin
Europe, Italy
Natural climate
Cold Interior

Environment

Light
Full Sun, Partial Sun
Soil moisture
Moist
Soil type
Loam, Clay, Compost, Sand, Chalk
Soil PH preference
Neutral, Alkaline
Frost hardiness
Hardy

Uses

Edible
Often eaten as a cooked vegetable or added to soups.

Personality

Family
Brassicaceae
Flower colour
Yellow
Scent
None

Problems

Pests include cabbage worms, flea beetles, and cabbage root maggots

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