Bonarda is a productive F1 hybrid broccoli variety bred for overwintering performance, delivering central heads and abundant side shoots over an extended harvest window. From transplants, it reaches maturity in 210 days, making it a patient grower's reward for those in frost-hardy zones. The compact growth habit and 18-inch spacing make it efficient to fit into garden plans, while its moderate water needs and soil pH preference of 6.5, 7.5 keep maintenance straightforward.
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Bonarda earns its place as an overwintering specialist, producing not just a single central head but waves of side shoots that extend the harvest season well into cool weather. The 12, 24 inch spacing flexibility lets gardeners adjust density based on their needs, while consistent moisture and fertile soil trigger the prolific shoot production that makes this variety worth the long wait from transplant to table.
Bonarda broccoli is grown for its edible flower heads, both the central crown and the secondary shoots that follow harvest. The stems, cut 4, 8 inches in length, are bundled and sold fresh or served loose, either raw or cooked. The frequent production of side shoots in succession makes it especially valuable for markets and home gardeners wanting continuous harvests rather than a single glut.
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Sow 2 seeds per cell in 72-cell plug flats or 3, 4 seeds per inch in 20-row flats, placing seeds ¼ inch deep. Keep soil temperature at 75, 85°F (24, 29°C) until germination, then reduce air temperature to approximately 60°F (16°C). Provide good air circulation and bright light. Seedlings are ready to transplant in 3, 4 weeks.
Transplant seedlings outdoors when they have developed true leaves and soil has warmed. Space rows 18, 36 inches apart, with plants positioned 12, 24 inches apart within rows for Bonarda. Harden off seedlings by gradually exposing them to outdoor conditions over 7, 10 days before planting.
Harvest the central head before flower buds open, cutting the stem 4, 8 inches long. Once the main head is removed, side shoots emerge and can be harvested on a rolling schedule: every 2, 3 days during warm weather or every 5, 7 days during cooler months. Regular harvesting encourages the plant to keep producing new shoots, extending the season into late fall and even through mild winters.
No pruning is required for Bonarda's compact growth habit. Instead, focus on harvest technique: cut the central head with 4, 8 inches of stem before the flower buds open fully. After removing the central head, side shoots will develop; harvest these every 2, 3 days in warm weather or every 5, 7 days in cool weather to encourage continued production throughout the season.
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