Growing Broccoli

Planting Broccoli

Start growing broccoli from seed indoors, seven to nine weeks before last expected frost. If you're planting young plants, put them out in mid to late summer, or when they're about six inches tall with at least two leaves. Set them two inches deeper than they are in their pots. Allow at least one to two feet between plants to give room to grow large heads. Crowding will result in small heads. Firm the soil around each plant and water well.

Do successive plantings every three to four weeks to have a continuous harvest. Plant several plants at the same time if you want a large quantity for canning, freezing or pickling. Provide full sun, but be prepared to give some shade in hot weather. Well-drained soil with a lot of compost will provide a good growing medium.

Growing Broccoli

Depending on the cultivar selected, broccoli needs from 45 to 85 days to mature. Based on the cultivar and the climate in your region, you may be able to harvest one, two or three crops of broccoli in a year. Plants can be set out to produce a spring crop before the temperatures get too hot. Plant a fall crop before the winter sets in. In warm climates that receive no freezes, plant in winter for a third harvest. Check specific information on your selected variety for days to maturity and best planting times.

To keep broccoli growing steadily while harvesting, fertilize every three weeks. Starting two to three weeks after transplanting and once a month thereafter, compost tea, fish emulsion or blood meal will maintain a healthy and steady crop. Control weeds and keep the soil loose to encourage healthy plants. When the daytime temperatures reach above 75 degrees Fahrenheit, add a layer of organic mulch to keep the soil cool. Provide one to 1-1/2 inches of water every week to avoid tough broccoli stems.

Pests and Diseases

Few pests bother with broccoli. Aphids, cabbage loopers, cabbageworms, cutworms and flea beetles may become a nuisance but can be controlled with organic methods. Mites, slugs and snails can be removed with a strong spray from the garden hose or an insecticidal soap. Adequate cultivation of the soil will prevent most diseases. If plants become yellow with deformed roots, a sign of club root, add lime to increase the pH to 7.0. Water-soaked spots that turn brown or purple are a sign of leaf spot. Lower leaves yellowing and dropping off is caused by fusarium wilt. For both of these problems, destroy the affected plants to prevent spreading.

Harvesting Broccoli

Pick broccoli when it is a nice green color and before the florets start to open. They will turn yellow if not harvested on time. Cut the stalk just below the stems of the head. New florets will begin to form on the remaining stalk. The plant will continue to produce these new mini-heads until the weather gets either too hot or too cold. Since cabbage loopers and cabbageworms may hide in the heads, soak the freshly cut broccoli head in warm water and a few drops of vinegar for 15 minutes before eating or cooking. Broccoli will keep in the refrigerator for up to two weeks, but looses its crispy crunch in about 5 days.

Because of their growing habit, ten plants will probably be enough for a family of four for a season. For its crunchy goodness and health benefits, growing broccoli is a good idea for any vegetable garden.

Buy Broccoli Seeds

"Broccoli, Green Goliath 1 Pkt. (300 seeds)"

"Bred especially for the home gardener, to give an early and extended harvest. Large headed, tight budded, blue-green center heads mature over a three-week period, not all at once. Good side shoots follow after center head is harvested. Ready to start picking about 55 days after plants are set or thinned in garden. GARDEN HINTS: For early start, sow seeds indoors about 6 weeks before outdoor planting time in a sunny area or under plant lights. Sow indoors in late winter or early spring for first crop and then again in summer for a fall crop. Grows best in cool weather and full sun."

"Broccoli, Romanesco 1 Pkt."

"This preeminent Italian heirloom variety was first documented in Italy in the 16th century. 'Romanesco's crisp, beautiful apple-green whorled heads impart an altogether pleasing, nutty taste. Most often enjoyed raw, the broccoli, if lightly cooked, will retain its flavor and unique texture. 75-100 days."