Broccoli (Brassica oleracea var. botrytis)
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Sowing:
Seed Depth: Germination Soil Temp: Days to Germinate: Date to sow Indoors: Date to sow Outdoors |
1/4 inch 68 - 85 Degrees 4 - 7 4 - 6 weeks before last frost March 1 and July 15 |
Growing:
pH Range: Growing Temp: Spacing: Watering: Light: Nutrient Req's: Rotation: Seed Longevity: |
6.0 - 6.5 60 - 65 Degrees 15 inch staggered rows Moderate 6 - 8 hours Moderate N and High P and K Avoid cole crops 5 years |
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Description
Soil Fertilizer Planting Cultivation Care Companions Varieties Harvest Health Benefits |
Broccoli is a cool-season cole crop that is grown for its compact flower head. Broccoli is highly nutritious and contains cancer-fighting antioxidants called sulforaphane. It can be eaten cooked or raw.
Broccoli tolerates a wide variety of soil types, but prefers well-drained soils. Fertilize broccoli with 8 pounds of 13-13-13 per 100 feet of row or apply composted manures. Sidedress at 2 to 3 week intervals with 1 1/2 cups of ammonium nitrate per 100 foot of row or compost teas. If planting transplants, they should be set in early April or late July. Seeding should be done in late July. Plants should be fertilized with a side dressing of composted manure or a balanced fertilizer. Gentle cultivation, especially around the roots, should keep weeks out of the broccoli patch. Mulching will suppress weeds and keep the soil moisture even. Beet, bush bean, carrot, cucumber, dill, kale, lettuce, nasturtium, calendula, onion, sage, spinach and tomato plants. Bravo, Green Comet, Green Duke, Packman, Premium Crop, Purple Sprouting and Waltham 29. Center heads should be cut when buds are tight. Secondary heads will develop in leaf axils. These can be harvested after the center head is removed. If heads are overly mature, they will become open and loose. Flowers will also begin to open. Broccoli tastes best eaten fresh, garden broccoli will taste much sweeter (more appealing to children) than stored broccoli. Excellent source of fiber, potassium, phosphorus, calcium, iron, and magnesium, folic acid, riboflavin, niacin vitamins C, A, E, B6 > Back to the Vegetable Page |
Source: UT Extension, PB1578 - Tennessee Master Gardener Handbook
