Growing Broccoli

Broccoli is a hardy vegetable of the cabbage family that is high in vitamins A and D. It develops best during cool seasons of the year. It is one of the newer vegetables in American gardens, but has been grown by Europeans for hundreds of years.

Broccoli has more nutrients than any other vegetable. Broccoli contains large amounts of vitamin C and beta carotene which are important antioxidants. Broccoli and other cruciferous vegetables should be included in the diet several times a week.

If plant from seeds place them 1/4 to 1/2 inch deep (7 to 12 mm), or set transplants slightly deeper than they were grown originally. Plant or thin seedlings 18 to 24 inches (45 to 60 cm) apart in the row and allow 36 inches (1 m) between rows. Broccoli plants grow upright, often reaching a height of 2 1/2 feet (75 cm). Space plants one foot (30 cm) apart in all directions in beds

Transplants are recommended to give the best start for spring planting, because transplanting gets the plants established more quickly. This earlier planting will help minimize the effects from extreme heating during mid-summer.

Transplant young, vigorously growing plants in early spring. Plants that remain too long in seed flats may produce "button" heads soon after planting.

Use starter fertilizer for transplants and side-dress with nitrogen fertilizer when the plants are half grown. Provide ample soil moisture, especially as the heads develop. Add compost or mulch to add weed control and keep soil cool during hot days.

Fall crops may be direct-seeded in the garden if space allows or may be started in flats to replace early crops when their harvest ends.

For fall planting, start seedlings in midsummer for transplanting into the garden in late summer. To determine the best time for setting your fall transplants, count backward from the first fall frost in your area and add about 10 to the days to harvest from transplants. Remember that time from seed to transplant is not included in this figure.

Sprouting broccoli is adapted to winter culture in areas suitable for winter cabbage. It is also tolerant of heat. Sprouting broccoli is grown in the same way as cabbage. Plants grown indoors in the early spring and set in the open about April 1 to June 1, depending on latitude, begin to yield sprouts about 10 weeks later.

The fall crop may be handled in the same way as late cabbage, except that the seed is sown later. The sprouts carrying flower buds are cut about 6 inches long, and other sprouts arise in the axils of the leaves, so that a continuous harvest may be obtained.

The edible part of broccoli are compact clusters of unopened flower buds and the attached portion of stem. The green buds develop first in one large central head and later in several smaller side shoots.

To harvest cut the central head with 5 to 6 inches (12 to 15 cm) of stem, after the head is fully developed, but before it begins to loosen and separate and the individual flowers start to open (show bright yellow). Removing the central head stimulates the side shoots to develop for later pickings. These side shoots grow from the axils of the lower leaves. You usually can continue to harvest broccoli for several weeks.

Since broccoli grows best in cool weather, your garden plan should produce a fall and spring harvest. The large central head is the spring harvest and smaller side shoots will be ready in the fall. Harvest when the head is large and firm, with a compact cluster of small flower buds with none open enough to show bright yellow flowers. Look for bright green or purplish-green heads. Yellow flowers and enlarged buds are signs of over-maturity.

Broccoli should be stored unwashed, in a loose or perforated plastic bags in the vegetable crisper of the refrigerator. Broccoli left unrefrigerated quickly becomes fibrous and woody. Wet broccoli quickly becomes limp and moldy in the refrigerator—so wash it just before using.

Just before cookin wash your Broccoli under cool running water. Do not allow it to sit in water as it will lose water soluble nutrients. Fresh broccoli is delicious raw or cooked. Trim and peel the stalk, it is very high in fiber.

Cut the florets into uniform pieces for even cooking. Overcooked broccoli develops a strong sulfur odor. Steam broccoli for 3-4 minutes or simmer in about one inch (2.5 cm) of boiling water for the same amount of time or less. Cooked broccoli should be bright green and tender-crisp. Overcooked broccoli turns dark green and suffers nutrient loss, especially vitamin C.

Store fresh broccoli in the refrigerator for 3-5 days. Old broccoli may look fine, but it develops strong undesirable flavors. It tastes best and is highest in nutritional value when storage time is brief.

Broccoli can be frozen and is the best way to preserve it. Broccoli, as well as all other broccoli vegetables, must be blanched (scalded) in boiling water before freezing. Unblanched vegetables contain an active enzyme which causes toughening and severe flavor and nutrient loss during freezing. Blanching retards the enzyme activity.