Broccoli

Brassica oleracea var. italica (Italica Group)

Brokkolie (Afr.)

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Brassica oleracea var. italica 01 by Sanja565658 (CC BY-SA 3.0)
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A close up of a green Brassica oleracea var. italica (Italica Group) broccoli plant
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Brassica oleracea var. italica 01 by Sanja565658 (CC BY-SA 3.0)
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Brassica oleracea var. italica (Italica Group) is commonly known as broccoli. 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. Its one of the easiest crops to grow yourself! 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. From the Latin "brachium" and Italian "Brocco", the name Broccoli means "arm" or "branch" and is a plant in the cabbage family and very well adapted to growing in cool climates.

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.

Special features

Attractive leaves

Special features

Origin

Europe, Italy

Natural climate

Cold Interior

Environment

Light

Full Sun, Partial Shade, Partial Sun

Soil moisture

Moist

Soil type

Loam, Clay, Compost, Sand, Chalk

Soil PH preference

Neutral, Alkaline

Frost hardiness

Tender

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

Companion plants