Family: Mustard (Brassicaceae)
Biennial, grown as an annual for the tasty flower buds which it produces in 47 days
(Multicut broccoli, Green Sprouting Broccoli) Biennial. I really like the so-called sprouting broccoli because after you cut off the main head it produces many more meals worth of smaller “broccolinis” that are good for stir-fry. After you’ve put so much effort into growing your broccoli plant, its nice to be able to milk it for awhile. Sow spring or fall. Thin or transplant to 1 foot apart. Prefers full sun and moist garden soil. A note on these. We sow them in a wide band in the open field or garden bed and thin them gradually as they grow and develop. We eat the thinnings, either raw in salads or by steaming them briefly. As you probably know, the anticancer compounds present in Broccoli are highest in the sprouts, so eating the thinnings is a really easy way to get the goodness of the plant, and we get many servings of greens from our Broccoli, long before it would otherwise be “ready” to eat in a more traditional form. My wife is allergic to many of the common greens such as kale, so I concentrate heavily on the Broccoli, and we really enjoy it immensely. Photograph is of the young plants in the field, around the time when we are eating them daily. We have given extra seeds in this packet to support the idea of planting densely with a plan to eat the thinnings. Germination is rapid and complete.