48 days. (Brassica oleracea) An Italian heirloom that was brought to America in the 1880s, 5-8" heads and many side shoots.
For
the best results, broccoli should be planted after a crop of peas or
beans, as these vegetables leave deposits of nitrogen in the soil,
which is much needed by the broccoli for healthy growth and
development.
Broccoli is a cool weather crop that generally thrives
in cooler temperatures that do not exceed 30°C (86°F). The ideal
temperature for cultivating broccoli is between 65 - 75°F.
Broccoli should be planted in an open, sunny or partially shaded area. I like to soak seeds for up to 24 hours before planting.
Sow broccoli seeds thinly, approximately 1/2 inch deep in
rows that are 2 feet apart. Cover the seeds loosely with soil and water
well. The seeds will germinate within about 10 days and then the
seedlings can be thinned out to 1 foot apart (for Calabrese).
Calabrese
is an extremely fast-growing crop and some varieties will be ready to
harvest from anything between 40 - 65 days. If sown in April or May, the
broccoli should be ready to harvest from July onwards until
November.
75-100 days. The true and popular Italian heirloom
with spiraling, apple-green heads that are so superbly flavored.
Romanesco broccoli heads are really densely packed clusters of lime
green flower buds that develop in the center of a leafy rosette. This
variety is widely grown in northern Italy.
Harvest the broccoli when the side florets start to loosen
slightly but the main head is still very compact. Cut at the base of
the stalk, so that the main head is removed.
Companion plants for Broccoli include: Basil,
Bush Beans, Cucumber, Dill, Garlic, Hyssop, Lettuce, Marigold, Mint,
Nasturtium, Onion, Potato, Radish, Rosemary, Sage, Thyme and Tomato.
Celery,
onions and potatoes improve broccolis' flavor when planted near it.
Broccoli loves plenty of calcium. Pairing it with plants that need
little calcium is a good combination such as nasturtiums and beets. Put
the nasturtiums right under the broccoli plants. Herbs such as rosemary,
dill and sage help repel pests with their distinct aromas.
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-Mary