Italian Vegetable Garden. Rosalind Creasy
B. oleracea var. botrytis
In addition to the familiar green heading broccolis, Italians grow sprouting broccolis that produce numerous small heads over a long season. Purple and white varieties of both the heading and sprouting broccolis, and the chartreuse, sculptured romanesco are also popular. While Americans categorize romanesco as broccoli, Italians consider it cauliflower. There are two more Italian “broccolis” to discuss—broccoli raab and broccolo spigariello. Broccoli raab is actually the flower shoot of a type of turnip and has slightly bitter green leaves. Broccolo spigariello is most probably a primitive cabbage and has dark green leaves with a grayish cast and grows as a very open broccoli plant with narrow heads. A broccoli relative, cauliflower, is very popular in Italy, and both white and purple types are grown.
HOW TO GROW: Standard broccoli is an annual, while cauliflower is actually a biennial. Both prefer cool weather and bolt (go to flower) in extremely hot weather. They are planted in very early spring for summer bearing, or in summer or fall for winter bearing. In mild climates overwintering varieties can be planted. Both need full sun, with light shade in hot climates. Start broccoli seeds indoors six weeks before your last average frost date. Plant cauliflower a little earlier, as it grows more slowly. Plant seeds ½ inch (13 mm) deep. Or buy transplants and place them in rich soil about two weeks before the last average frost date. Plants should be spaced 1½ feet (0.46 m) apart, or 2½ feet (0.76 m) for the romanesco varieties. Broccoli and cauliflower are heavy feeders and need a consistent supply of water and nutrients, especially nitrogen. Work compost and blood meal or a balanced organic fertilizer into the soil before planting and again three or four weeks after planting. Mulching helps retain the necessary moisture.
‘Romanesco’ broccoli; Broccoli raab; Broccoli Calabrese; Purple sprouting broccoli
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