The varieties below are the most ancient type of broccoli, renowned for hardiness and excellent flavor. Also called “Asparagus Broccoli” for the many tender shoots which are produced in early spring in great abundance, which can be harvested for a long time. Can withstand quite a bit of frost. Plant in late Fall for a Spring harvest.
Sprouting broccolis immature flower heads and the tender parts of the stems are eaten raw in salads, steamed, boiled, sauteed, or deep-fried as tempura. Leaves and sprouted seeds are eaten. Recent research has shown them to be highly nutritious.
Raab is very popular in Italian cuisine. The flowering stems and leaves have a pleasant bitter flavor and are eaten boiled, steamed, braised, or sauteed. The young tender leaves are sometimes eaten in salads.
Brassica oleracea var. italica
C/Matures 8-9+/Harvest 4-12/Yield heads 26-53, leaves 52-106/Spacing 15"