Organic Broccoli - Calabrese

Seeds:  100  / Botanical name:  Brassica oleracea

A vigorous classic that produces many delicious buds

The Calabrese variety forms a strong main stem with a medium-sized head and, after harvesting, many side shoots that can be harvested continuously until autumn. Broccoli is rich in minerals such as potassium, calcium, phosphorus, iron, zinc, and sodium, as well as vitamins such as B1, B2, B6, E, and C.

Natural habitat:  It originated in Asia Minor. This vegetable has been cultivated in Europe since the 16th century.

In the kitchen:  As with cauliflower, the flower heads, stem bases, stems, and leaves are edible. The stalk has the aroma of green asparagus. Therefore, broccoli was formerly also known as asparagus cabbage. You can harvest broccoli as soon as the flower buds are well-developed but still closed. Cut off the still-closed flower heads with their 10 to 15-centimeter-long stems and leaves. However, allow the plant to continue growing, as further small flower heads will develop from the side buds. Broccoli should be stored in a cool, dark place, wrapped in cling film, in the vegetable drawer of the refrigerator, and for no longer than three days. Broccoli can be eaten raw or cooked. Cut the head, florets, and peeled stalk into similarly sized pieces so they cook evenly. Broccoli is best served on a crudité platter with a flavorful dip or blanched in boiling salted water for two minutes until just tender.