Broccoli is not only a nutritious powerhouse packed with vitamins, iron, and protein, but it also provides the joy of harvesting tender, flavorful spears, especially in spring when other vegetables are scarce. Whether you’re growing calabrese (summer broccoli) or sprouting broccoli, the process can be highly rewarding when done correctly. This guide will walk you through everything you need to know for a bountiful broccoli harvest.
Types of Broccoli
Broccoli primarily comes in two types: calabrese (summer broccoli) and sprouting broccoli.
- Calabrese is the typical variety known for its large, dense green heads, harvested from early summer to autumn. It thrives best when sown in spring.
- Sprouting broccoli is hardier and usually sown in late spring or early summer, with harvests occurring in the cooler months, typically from late winter through spring. The spears are thinner and come in various colors, including white, cream, and purple.
Growing both types provides you with fresh broccoli over an extended period, from early summer to late spring.
Sowing Broccoli
For summer broccoli, sow seeds in mid-spring. You can either start them in small pots filled with all-purpose potting mix and later transplant them into plug trays or sow directly into plug trays (two to three seeds per plug). The latter method allows for easy thinning, and you can discard weaker seedlings.
Starting seeds indoors, particularly in the cooler months, ensures even germination. Scatter seeds thinly over the mix, then cover them lightly with soil. Broccoli seeds typically germinate within 3 to 4 days.
For sprouting broccoli, sow in late spring or early summer for harvest in the following winter or spring. These can be planted as a follow-on crop once early-season vegetables like peas or fava beans have been harvested.
Transplanting Broccoli
Once seedlings reach about 6 inches (15 cm) tall, with two sets of adult leaves, they are ready for transplanting—typically 4 to 6 weeks after sowing. Prepare the soil by adding compost or well-rotted manure to enrich the planting area.
Broccoli prefers full sun but can tolerate some shade in hot climates. Ensure proper spacing—about 18 inches (45 cm) between plants—to allow for larger spears. Use a dibber (or a simple tool like the handle of a trowel) to make deep planting holes, and gently firm the soil around the plants after transplanting. Water well to settle the soil.
Caring for Your Broccoli
Broccoli is susceptible to pests, especially caterpillars, aphids, and flea beetles. Early-season crops may not face much pest pressure, but by mid-summer, it’s important to protect your plants.
Use insect mesh or netting to cover the plants. Insect mesh allows airflow while preventing pests from reaching the leaves. Set up a simple frame using canes with plastic bottles on top to keep the mesh off the plants.
Sprouting broccoli is particularly vulnerable to birds, especially pigeons, so keep the mesh in place during their growth. Also, ensure the soil remains moist and weed-free to encourage strong growth. Consider adding mulch to help retain moisture and suppress weeds.
Harvesting Broccoli
Harvest summer broccoli when the florets are tight and compact. If the florets begin to open, it’s slightly past its prime, but still edible. When harvesting, leave a bit of the stalk intact—this will encourage the plant to produce a second, smaller crop of spears a few weeks later.
Sprouting broccoli should be left for a later harvest. After harvesting the main spear, leave the plant to continue growing, yielding additional smaller spears. The flavor of sprouting broccoli actually improves after a few frosts, as the plant converts starches into sugars for frost protection.
Final Tips
- Don’t discard the stalks—they are nutrient-rich and sweet, perfect for soups and stews.
- Growing both summer and sprouting varieties ensures you have a continuous supply of fresh, delicious broccoli for months.
- Experiment with different sowing and harvest times to maximize your harvest period.
With a bit of care and attention, you can enjoy homegrown broccoli for much of the year—an incredibly rewarding and nutritious vegetable!