Organic Broccoli: Early purple sprouting. Brassica oleracea.
This is the variety we grew for our vegetable boxes. It tastes amazing, perhaps all the more because it’s ready April and we could continue cropping for about a month, picking out the main stem encourages side shoots, so in that way it was valuable to give out to customers.
How to grow:
The plants get big, and they take about a year to grow. Start them off somewhere other than the final growing place, it can be a nursery bed, sow thinly in a drill and transplant when the height of your hand. Or sow in modules and plant out before they’re out growing the module size.
Keep slugs and pigeons off them especially when small. The cabbage butterflies will love them come August, so covering with enviromesh, or something like it will save you picking off many little caterpillars.
Favourite ways to eat them:
The stems are every bit as nice as the flower head, so cut them long when harvesting. Lovely steamed drizzled with oil and salted. Great in a healthy stir fry.
There are a few hypotheses around, although everyone seems to agree that its roots (excuse the pun) are in the Roman empire. Sprouting broccoli is reported to be a cross between large headed broccoli and Chinese broccoli.
Avg contents: 300 seeds.