Harvest – When is broccoli ripe?
The time from sowing to harvest is approximately 90 days. The optimal harvest time depends on the ripeness of the inflorescences. Harvesting is best done in the morning with a sharp knife, while the main stem is still firm, closed, and crisp. The plant should have reached a head size of about 15 centimeters. As soon as the inflorescences loosen or turn yellow, the harvest time is over. This process can happen quickly, especially on warm days—so regular checks are recommended.
After harvesting, broccoli only stays fresh in the refrigerator for a few days. To preserve valuable vitamins, it should be processed quickly or cut into small florets and frozen.
Mixed culture – Which neighbors go well with broccoli?
Good neighbors for broccoli in the garden include beans, peas, potatoes, carrots, chard, dill, onions, garlic, chamomile, thyme, rosemary, and sage. Tomatoes are less suitable – they inhibit the growth of the cabbage plant. Crop rotation should also be observed: broccoli should not be planted directly after other types of cabbage.
Botany – What kind of plant is broccoli?
Broccoli belongs to the cruciferous family and is closely related to cauliflower. It is usually cultivated as an annual, but there are also biennial varieties. The plants differ primarily in the color of their flower heads – from classic green to purple.
Two main types are common: Calabrese broccoli forms a large main head with few side shoots. Sprouting broccoli, on the other hand, grows with several small flower heads that develop one after the other and can be harvested. This type is especially popular in England.
Broccoli contains numerous important minerals such as potassium, calcium, iron, zinc, sodium, and phosphorus, as well as vitamins B1, B2, B6, E, C (ascorbic acid), and beta-carotene. The secondary plant substance sulforaphane, which is also contained in broccoli, is considered anti-cancer and is currently being intensively researched.
Cultural history – Where does broccoli come from?
Like cauliflower, broccoli originally descended from wild cabbage, which is native to Asia Minor. It probably arrived in Italy via southern Greece, where it established itself as a vegetable during the early modern period. Particularly through the influence of Catherine de Medici, broccoli later spread to France, England, and America.
In Germany, broccoli initially remained relatively unpopular – the milder cauliflower was more popular for a long time. It wasn't until the 1970s, thanks to increased imports from Italy and Spain, that broccoli began to enjoy growing popularity here as well. Today, it is established worldwide and is valued both in commercial cultivation and in private gardens – not only for its delicate flavor, but also for its valuable nutrients.
