Fir0002 / GFDL 1.2
Broccoli
Brassica oleracea var. italica
Overview
A member of the brassica family bred from wild cabbage on the Mediterranean coast, broccoli was refined by Italian gardeners over centuries before becoming a worldwide staple. Each head is actually a cluster of hundreds of unopened flower buds, and many varieties produce side shoots for weeks after the main head is cut. It is among the most nutrient-dense vegetables available.
Members of Brassica, also known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas, are a diverse group of plants belonging to the cabbage and mustard family (Brassicaceae). These plants are informally referred to as cole crops, derived from the Latin caulis, which denotes the stem or stalk of a plant. Like other Brassica species, these plants typically have thick, fleshy leaves arranged alternately on sturdy stems. The flowers of Brassica plants are usually white or yellow, and they form cross-shaped structures (hence the name "cruciferous"). Most members of this genus are cool-season crops, thriving in temperatures between 60°F and 75°F (15°C to 24°C). They prefer well-drained soil with a pH range of 6.0 to 7.5. Brassica plants are known for their high nutritional value, as they contain significant amounts of vitamins C and K, folate, potassium, and dietary fiber. The genus includes popular edible crops such as cabbage, broccoli, cauliflower, Brussels sprouts, kale, collard greens, mustard greens, and rutabaga, among others. These plants are widely cultivated for their edible leaves, stems, flowers, buds, or roots, depending on the specific species or cultivar.
Growing Conditions
Habitat & Range
- Habitat
- Meadows & Open Areas
- Native Range
- also native to France, Great Britain, Spain; introduced in 15 US states
- Cultivation Region
- Northern temperate regions
Botanical data via projectGAIA.
Companion Planting & Soil
Good Companions
Avoid Planting Near
Sowing & Propagation
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Start Indoors | Mar — Apr | Start 6-8 weeks before last frost |
| Cold (1-2) | Transplant | May — Jun | Transplant 2 weeks before last frost |
| Cold (1-2) | Harvest | Jul — Aug | Cut main head; side shoots continue 4-6 weeks |
| Cool (3-4) | Start Indoors | Feb — Mar | Start 6-8 weeks before last frost |
| Cool (3-4) | Transplant | Apr — May | Transplant 2 weeks before last frost |
| Cool (3-4) | Harvest | Jun — Jul | Cut main head; harvest side shoots |
| Moderate (5-7) | Start Indoors | Jan — Feb | Start 6-8 weeks before last frost |
| Moderate (5-7) | Transplant | Mar — Apr | Transplant in early spring |
| Moderate (5-7) | Harvest | May — Jun | Harvest before flowers open |
| Warm (8-9) | Transplant | Jan — Feb | Spring crop; transplant in winter |
| Warm (8-9) | Transplant | Sep — Oct | Fall crop |
| Warm (8-9) | Harvest | Mar — Apr | Harvest before heat; also Nov-Dec for fall crop |
| Hot (10+) | Transplant | Oct — Nov | Cool-season only |
| Hot (10+) | Harvest | Dec — Feb (wraps) | Winter harvest |
Uses
Culinary
- Steamed, roasted, or stir-fried as a side dish
- Raw with dip or in salads and slaws
- Pureed into soups and sauces
Medicinal
- Rich in sulforaphane, a potent anti-cancer compound
- High in vitamin C, vitamin K, and folate
- Fiber and chromium support blood sugar regulation
Other Uses
- Flowers attract beneficial insects if left to bolt
