broccoli
January
ABOUT
Broccoli is a popular, highly nutritious vegetable and a favorite of Florida gardeners. It is native to the Mediterranean area and Asia Minor and has been popular there since the days of the Roman Empire. It is closely related to the cauliflower since both are grown for the clusters of unopened flower buds and tender flower stalks. The most common form is “sprouting broccoli” and continues to bear throughout the season, even after the main head has been harvested.
Broccoli is a cool season vegetable and in N. Central Florida can be grown from mid-August until about mid-March.
'Waltham 29' is a common variety, but other varieties are 'Green Mountain', 'Spartan Early', 'Atlantic', 'Green Sprouting', 'Green Comet', 'Italian Green Sprouting', 'DeCicco', 'Green Duke', and 'Packman'.
Broccoli Raab is a member of the same family but is grown for its tender leaves and flower shoots which are harvested before the yellow flowers open.
PLANTING
Broccoli can be grown from seeds planted in flats and transplanted into the garden 4-6 weeks later or more commonly, bought as transplants in 4 or 6 packs. Broccoli grows well in composted, fertilized garden soil, and does well in raised beds. Plants should be set about 12-18” apart. Unless a large quantity of broccoli is needed transplants can be moved one at a time from the pack to the garden every 7-10 days. This prolongs the growing season.
CARE
Broccoli are relatively disease free but are subject to damage from the Cabbage Looper caterpillar. Caterpillars can be hand-picked, or the plants can be treated with the Bacillus thuringiensis (BT) or Neem oil. Broccoli are also susceptible to root knot nematodes and like other members of the Brassicaceae family (cauliflower, kale, collards, cabbage and Brussels sprouts) should be rotated each year into a different part of the garden to reduce the risk of infection.
Broccoli are cold resistant but plants should be covered if a heavy frost is expected.
HARVEST
The edible parts of broccoli are the immature flower buds, and the stems along with their tender leaves. The heads should be cut off with about 6” of stem before the buds open. After the main head is cut smaller lateral clusters continue to develop through the growing season.
REFERENCES
Vegetable Gardening in Florida; James M Stephens. University Press of Florida 1999
IFAS Information. HS566/MV033: Broccoli, Raab—Brassica rapa L. (Ruvo group
IFAS information. HS564/MV031: Broccoli—Brassica oleracea L. (Italica group)
Submitted by: Colin F. Burrows, Master Gardener Volunteer, UF/IFAS Extension Alachua County.
SELECTING, PREPARING AND STORING
When selecting fruits and vegetables we want to include a variety of colors and variety of greens. Broccoli is one of the darker green vegetables. We should keep in mind the darker the green color, the more nutrients the vegetable contains. Eating more fruits and vegetables like broccoli can help lower high blood pressure. Broccoli is high in vitamin A, vitamin C and folate and is a good source of fiber. When shopping select broccoli choose firm stems, crisp leaves and tightly closed dark green or purplish-green buds. Avoid broccoli with brown woody stems or yellow florets or open buds they are no longer fresh. How do you store broccoli? Refrigerate unwashed broccoli in a plastic bag for up to 5 days. To freeze, wash and cut broccoli into florets. Steam or blanch for about five minutes. Plunge into a bowl of ice water, drain and place in freezer-safe bags to freeze for up to one year. In preparing broccoli to eat or use in a recipe rinse under cold water, remove and discard the leaves and ends of the stems. To separate the florets from the stems, lay the bunch of broccoli on its side. Use a large knife to cut off the florets, leaving about 1/2 inch of small stems attached. Large florets can be broken or cut into bite-sized clusters. Peeled broccoli stems may be cut crosswise into 1/4-inch slices; eat raw or cooked. Broccoli can be prepared in so many ways. It can be steamed, boiled, microwaved, baked, eaten raw or sautéed. Steaming or microwaving broccoli for a short period of time with a little water is the best way to preserve its nutrients. Florets cook more quickly than stems, so cook them separately to avoid overcooking. To roast broccoli, toss with a bit of olive oil and a dash of salt. Spread the broccoli out on a baking sheet and place in an oven set at 400 degrees F until the desired doneness is reached. Blanching or partially cooking broccoli florets for salads makes them slightly tender and retains their bright green color. Cook the florets in boiling water for 2 to 3 minutes, then immediately plunge them into ice water until cool. Drain and pat dry. Broccoli is a great addition to casseroles, stir-fries, soups, and salads. Broccoli Nutrition: Serving size: 1 cup. Calories: 24; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 5 g; Protein: 2 g; Sodium: 23 mg.
Mrs. Mary's Broccoli
and Tomato Salad
3 cups broccoli, cut into small pieces
1 cup cherry tomatoes, halved
1 tablespoon sugar
3 strips crispy bacon, cut into small pieces
½ small red onion, sliced thin
¾ cup golden raisins or dried cranberries
1 cup cheddar cheese, shredded
¼ cup low-fat mayonnaise
¼ cup low-fat plain yogurt
3 tablespoons champagne vinegar
½ lemon, juiced
Thyme and fresh ground pepper, to taste
Directions: Bring a large pot of water to a boil, season with sea salt. Blanch broccoli for about one minute then remove and submerge in ice water or cold water to cool; place in large mixing bowl. Sauté the bacon pieces until brown and crisp. About two minutes before removing bacon from pan, add the halved tomatoes and the sliced red onions; sauté for about 2 more minutes and remove from heat, let cool. Once cool add this mixture to the broccoli and stir until combined. Add the raisins or cranberries and the shredded cheese. In small bowl mix the mayonnaise, plain yogurt, sugar, vinegar, lemon juice, and thyme and pepper. Combine and pour over the salad, mixing thoroughly. Refrigerate and serve cold. Enjoy!
Selecting, Preparing and Storing Broccoli submitted by: Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.