Broccoli: A Nutritious Cool-Season Crop

A member of the cabbage family, broccoli is grown for its edible, immature flower heads. One of the most nutritious vegetables, it packs high levels of antioxidants, vitamins, and minerals.

About This Plant

Broccoli thrives in cool temperatures. In many regions, it can be grown as both a spring and fall crop. For an extended harvest, choose varieties known for abundant side shoots; after the central head is harvested, these side shoots will continue producing smaller heads for weeks.

Site Selection

Choose a site with full sun and well-drained soil. Prepare the bed by loosening the soil to a depth of 12 to 15 inches with a garden fork or tiller, then mix in a 2- to 4-inch layer of compost.

Planting Instructions

Start spring transplants indoors 6 to 8 weeks before the last spring frost date, or purchase nursery transplants 3 weeks before the last frost. In warm climates, select bolt-resistant varieties. Harden off transplants and set them out 2 weeks before the last spring frost, spacing plants 18 inches apart. Protect young transplants from hard frosts with newspapers, plastic cones, paper bags, or baskets. Provide a windbreak to reduce transplant shock and moisture loss. For fall crops, direct-sow seeds in the garden 85 to 100 days before the average first fall frost date.

Care

Mulch to keep soil moist, and water during summer if rainfall is less than 1 inch per week. Contact your local County Extension office for controls of common pests such as flea beetles, cabbageworms, and cabbage loopers.

Harvesting

Harvest for peak quality when the buds of the head are firm and tight. If buds begin to separate and yellow petals show, harvest immediately.