Green Sprouting Calabrese Broccoli is the heavyweight champion of the broccoli world, producing the largest, most densely packed central head among widely available varieties. This frost-hardy cultivar reaches its prime in just 60 days, delivering a robust five-inch floret that's ready for harvest all at once, then continues producing tender side shoots for weeks afterward. Sow it indoors 4-6 weeks before your last frost, then transplant into rich soil for a main crop, or time a second planting 14-16 weeks before the first fall frost to capture the sweetest, longest-lasting harvest of the season.
Full Sun
Moderate
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36in H x 30in W
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High
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The central floret is notably large and uniform, with excellent density that sets it apart from smaller-headed varieties. Most plants reach harvest readiness at nearly the same time, making succession planting or quick storage far more practical. Once you cut the main head, the plant keeps producing abundant side shoots for weeks if you harvest them every two days, turning a single planting into a season-long supply of broccoli.
Green Sprouting Calabrese Broccoli is grown for its edible florets, which are harvested fresh for steaming, roasting, stir-frying, or raw consumption in salads and vegetable platters. The tender side shoots that emerge after the main head is cut are equally prized for cooking.
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Sow seeds indoors 4-6 weeks before your last spring frost. Maintain soil temperature at 65-75°F for reliable germination. Transplant seedlings into the garden just after the frost date has passed, moving them into fertile, well-prepared soil.
Transplant seedlings into the garden just after your last frost date. Space plants 24 inches apart in rows 36 inches apart. For a fall crop, transplant seedlings 14-16 weeks before the first fall frost to capture a sweet, extended harvest.
The central head reaches harvest readiness at approximately 60 days and measures about five inches across. Cut the main floret when it's firm and densely packed, before any florets begin to loosen or flower. Once the central head is removed, side shoots will develop along the stem; harvest these every 2 days to keep the plant vigorous and to prevent premature flowering. Continue harvesting side shoots throughout the season as long as they remain tender.
Harvest the central head promptly once it reaches maturity at about 60 days. After removing the main head, harvest the outer side shoots every 2 days to encourage continuous production and prevent flowering. This regular harvesting schedule keeps the plant productive throughout the growing season.
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