Broccoli in the Garden Bed

Broccoli in the Garden Bed

Broccoli (brassica oleracea) belongs to the Brassicaceae family. It was most likely bred in the Mediterranean region, in Italy, from wild-growing cabbage. In shape, it resembles cauliflower, in color cabbage, and in taste kohlrabi. Broccoli will surprise you with its mild, slightly sweet flavor, suitable for consumption both raw and in warm dishes.

Visually, broccoli forms firm florets on stems ranging from bright green to bluish or purplish, depending on the variety.

This cruciferous vegetable should definitely not be missing from any garden.

Growing Broccoli

Broccoli seeds are spherical in shape and darkly colored. Broccoli in the garden bed requires deep (well-dug), non-drying, humus-rich soil with calcium content. pH should not be higher than 6.5.

Direct sowing in mid-April has proven successful. However, we can also pre-grow broccoli in March in a hotbed or greenhouse. We then sow in the garden bed at a spacing of 50x50 cm. Always cover with non-woven fabric.

Broccoli first develops leaves, then produces florets. We harvest approximately 85 days after sowing.

Early varieties (sowing in March, April) escape cabbage white butterflies. According to old gardeners' wisdom, we can deter cabbage whites by scattering white eggshells on the bed, which confuses the female butterflies into thinking the bed is already occupied by other females.

Broccoli can be harvested in stages. First, we cut the main floret with a portion of the fleshy stem 15-20 cm long, and gradually until frost, florets continue to grow from side shoots. After the first harvest, the plant tries to branch out; by pruning, we leave 3 stronger shoots, resulting in larger florets. From 1m2, we can harvest approximately 3kg of florets.

For autumn growing, it's better to sow at the end of June.

It tolerates higher temperatures in summer and lower temperatures in autumn better than cauliflower. It gives the best results in cooler, more humid locations. We should harvest broccoli before the onset of higher temperatures to prevent it from bolting.

Broccoli benefits from regular watering and humid climate, including air humidity. It grows well even at higher altitudes.

It can withstand frost down to -5°C, and therefore can be harvested until November.

Broccoli should be consumed within 3 days of harvest, otherwise it yellows and loses important nutrients.

An interesting variety is, for example, Nine Star, which has white florets. The most widespread and easily grown variety is Marathon F1.

Fertilizing

Broccoli accumulates nitrates, so we should adhere to recommended nitrogen doses. Organically, we can add manure to the bed in autumn and lime it. Otherwise, use recommended commercial fertilizers for cruciferous vegetables. Broccoli doesn't like chlorine.

Vitamins on the Go

Broccoli is among the healthiest vegetables, containing more vitamin C than citrus fruits, as well as provitamin A and E. It's rich in minerals like iron, calcium, and magnesium. You'll appreciate broccoli whether you're looking for a great figure or healthy eating.

• magnesium is good for healthy metabolism
• iron for blood formation
• increases vitality
• suitable for diabetics
• contains active enzymes to suppress carcinogens
• reduces the risk of heart attack and stroke
• contains no fat
• high fiber content positively affects intestinal function
• works preventively against colds
• against stress
• stimulates metabolism
• protects and regenerates mucous membranes

Broccoli is suitable for direct consumption and for freezing.

The best way to prepare broccoli is to steam it, optionally add butter for a richer flavor, and serve as a side dish. Broccoli can also be baked (broccoli baked with pasta and cheese is excellent), added to pasta salads, risotto, vegetable salads, it tastes good raw, creamy broccoli soup is popular, or in vegetable broth, etc.

Broccoli is suitable as a first food for babies. Cook the broccoli and blend it into a purée.