Last time out I mentioned that the National Garden Bureau has declared 2023 the Year of the Broccoli for the gardening organization’s edible category. While that post was about types and one very tasty preparation for it (in fact, I made it last night), this post focuses on how to grow broccoli. And, well, maybe one additional preparation for it, too. For those of you who enjoy broccoli, we’re always looking for novels ways of preparing it.

Broccoli Growing Tips

To get that broccoli from your plot to the plate, you need to grow it correctly. These tips are meant to get you to either one giant head of florets of to a medium head and then cut-and-come-again smaller heads thereafter. These are some of the ways to get there:

Keep it cool. Broccoli prefers cooler weather. Plan to put broccoli transplants into the garden early (they can stand the cool early-spring weather) or in the second half of summer when cool weather is imminent.

Find the right place. We emphasize “right plant in the right place.” Broccoli’s right place is in soil with good drainage (i.e. doesn’t retain water) and spaced from other plants so that the air circulation helps breezes pass through and carry air-borne pathogens away.

Consider crop rotation. Broccoli is among the vegetables that can succumb to pathogens held in your garden’s soil from year to year. Plant it in a spot in your garden that hasn’t held broccoli, cabbage or other Brassica crops (kohlrabi, broccolini, Brussels sprouts, and so on) in the previous two years to avoid soil-borne disease.

Find full sun. Six or more hours is preferred, but broccoli can handle less sunlight.

Mulch! Spread mulch under your broccoli row to help cool soil temperatures and conserve water. In fact, mulch everything, not just your broccoli.

Broccoli Harvesting Tips

Broccoli is one of those “how do I know when to harvest it?” vegetables. Here are the tips we have about when and how:

When the main head, i.e. the big, giant conglomeration of florets, is the size you wish and is a beautiful deep green, that’s when you harvest.

Once the florets start to turn yellowish, harvest it asap or consider it unharvestable.

When you harvest the main head, side heads will begin to enlarge and produce smaller heads. These will continue to pop up as often as you harvest and will last through until the frost kills the plant.

Harvest with a sharp knife in the mornings to remove about 5 inches of stem along with the head.

About That Cooking Tip

I may have mentioned this before, but I can’t stress enough how delicious the broccoli stems are. I have two methods of preparing the broccoli stems once you lightly peel off the somewhat woody skin:

1. Remove them from the main head, slice the stem in half lengthwise, then cut ½-in. diagonal pieces to sauté. If your broccoli dish calls for onions, throw these stems in at that same time as the onions.
2. Separate the head of florets but cutting each floret down through the stem. You’ll end up with something that looks like a cut flower – a small flower attached to a length of stem. These are excellent when tossed in olive oil, salt and pepper and roasted at 425F for about 20 minutes.