Calabrese Broccoli Seeds
Produces delicious 5″ broccoli heads. After main heads are harvested the plants continue to produce plenty of side shoots. Tastes great eaten raw, boiled, steamed, or fried.
Hailing from the Calabria region in southern Italy, Calabrese broccoli (Brassica oleracea, Italica Group) is so well-known that most people simply refer to it as “broccoli.” Brought across the pond with Italian immigrants in the early 20th century, this edible flower head is the most popular cultivar of broccoli in North America.
It didn’t become so popular without good reason: after harvest, Calabrese broccoli can last for up to three weeks in the refrigerator, and packs a subtle, but refreshing flavour.
Calabrese broccoli is high in vitamin C, vitamin K, several B vitamins, manganese, and several nutritious carotenoid compounds, while being low in calories, sugars, and fats.
How to Grow Broccoli
For growing information, please visit are article on how to grow broccoli.
When the heads have reached a diameter of 12-15 centimeters (60-90 days after planting), it is time to clip them and harvest them. Side-shoots can be continually harvested for some time after the main head is clipped.