There are two main varieties of broccoli and several lesser-known types. The most common, generally referred to as simply “broccoli” is sprouting broccoli or Calabrese. Sprouting broccoli consists of deep green bud clusters called florets, which top off thick leafy stalks. The other familiar variety is known as purple broccoli, aptly named for the difference in color. Purple broccoli tastes about the same as sprouting broccoli but does not grow quite as large. Organic cultivars are available.

Cultivation and ideal location- Broccoli grows best in a heavy, firm, rich and moist but well-drained soil during cool seasons, preferring daytime temperatures between 55-75 F (18-23 C). Broccoli is hardy enough to withstand frost and temperatures as low as 20 F (-6 C) but will go to seed at temperatures above 80 F ( 26 C). The broccoli life cycle ranges between 40-100 days from seed sprout to harvest. Ideal pH range is 6.5-7.5

Broccoli is a good candidate for container gardening. Around 4-6 weeks after sprout when seedlings are 3-4 inches tall (7-10cm) they will be ready to transplant from a flat into a container or garden bed. Since broccoli grows from 12-18 in. (30-45cm) wide and up to 3 ft (90cm) tall, take care to leave enough space between plants. An additional 6-12 weeks after transplant, depending on the variety, and the broccoli will be ready for harvest. Mulch works well for rot prevention and to deter weeds.

Regular broccoli resents root disturbence so when sowing undercover the seeds must be sown in cell packs or biodegradable pots. For an early crop sow in March. Harden off and plant outside 4-5 weeks after sowing.

Plant Care--  Protect young plants from cabbage root fly, mealy cabbage aphids, cabbage worms, clubroot, flea beetle, and birds.. Use row cover or fine mesh to protect from most pests. Water regular broccoli routinely in dry weather. Mulch with compost after cutting central heads to encourage side shoot production.

Harvesting and storage- Cut broccoli in the cool morning with a sharp knife. Cut the main head cleanly off down the stalk 6- 8 in (15-20 cm) to encourage maximum side shoot production where the leaves join the main stalk lower down. If you cut even lower on the stalk, taking some of the potentially productive leaf nodes, the remaining nodes will send out more vigorous side shoots. While there may be fewer new productive shoots from the stalk, the heads that form on them are larger. Four to six cuttings are possible from each main broccoli stalk for up to six weeks after harvesting the main head.

Broccoli can be stored in the refrigerator for up to five days. It should be kept in a ventilated bag and left unwashed until prepared for use.

Parts used- Broccoli florets, stalk and leaves are edible and may be eaten raw or cooked. Raw florets are a popular ingredient on fresh vegetable trays, usually served with dip. Leaves, chopped stalk and florets can be served in salads, including slaw. Steamed broccoli is often served with or without sauce or seasoning and can easily be incorporated into soups and casseroles. Steamed, sautéed or stir fried broccoli is preferable to boiled since more nutrients are retained using these methods. When using stalk, remove the bottom end and serve the few inches closest to the florets. Avoid over cooking, the broccoli should remain tender-crisp to maintain texture and nutrient value.

Nutritional Properties- Broccoli contains several minerals including calcium, iron, magnesium, phosphorus, potassium and zinc. It is a good source of dietary fiber. Broccoli is particularly high in vitamin C. A 100g (3.5oz) serving of broccoli provides about 150% of the United States Recommended Daily Allowance (USRDA) of the nutrient. Studies show Broccoli contains powerful anticarcinogenic compounds including: indoles, sulforaphane, and diindolylmethane. Broccoli leaves, also edible, are higher in betacarotene than the florets.