Calabrese Broccoli

This historic and delicious variety dates back to the 1880s, when it was brought to America by Italian immigrants. Tight heads can grow up to 8" in diameter. After the central head is harvested, many side shoots will form, and they can be harvested right up to frost.

• Packet 100 Seeds
• 58-90 days from transplant
  
• Organic
• Dark green
• Heads grow to 8 inches
• Side shoots or sprouts form after the central head is harvested

This variety works for:

• Fresh eating
• Steaming
• Boiling
• Baking
• Soup
• Freezing

Broccoli can be served fresh as an appetizer with dip or hummus, or tossed in a cold salad. Use fresh broccoli to top your pizzas or toss it in with an egg custard with sautéed bacon and onions for a quiche.

You can roast your broccoli with lemon and parmesan or add it to a casserole like oven-baked macaroni and cheese. The stems, which can be tough, work well for broccoli soup once they are peeled and cooked.

Instructions - Sow seeds indoors ¼" deep. Plant out just before the last frost. Broccoli prefers cool temperatures and a regular supply of water. In many regions it can be grown as both a spring and fall crop.

• Start Indoors: 6-8 weeks before last frost
• Germination: 3-10 Days
• Plant Outdoors: 24” Apart
• Light: Full Sun