De Ciccio broccoli is a nutrient powerhouse that transforms a simple garden plot into a calcium-rich harvest. This Brassica oleracea cultivar matures in 60 to 70 days from transplanting, delivering tight, dense heads packed with vitamins C and K, plus minerals your body absorbs more efficiently than many other sources. Plant it in full sun with consistent moisture, spacing plants 4 inches apart in rows 18 inches wide, and you'll have harvest-ready heads within two months.
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Your body absorbs calcium from broccoli more effectively than from milk, making this cultivar a genuinely exceptional nutritional choice for gardeners who care about what they're growing. The dense heads demand a sharp knife and proper technique to harvest, with the reward being side-shoots that keep producing long after the main head is cut. Storage at 36°F and high humidity stretches your harvest into the following week, rewarding careful post-harvest handling with extended freshness.
De Ciccio broccoli serves as a versatile kitchen staple, from steaming and roasting to incorporating into stir-fries and grain bowls. The tight, dense heads and harvestable side-shoots mean you're using more of the plant than varieties that produce only a single main crown. The extended harvest window, when managed properly, supplies home cooks with fresh broccoli across multiple meals.
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Start De Ciccio seeds indoors to hit your transplanting window, then transplant seedlings outdoors when they reach appropriate size. Days to maturity are calculated from transplanting date, not from seed sowing.
Transplant De Ciccio into the garden after seedlings are established and soil conditions allow. Space transplants 4 inches apart in rows 18 inches wide.
Direct seed De Ciccio in April or at your appropriate planting window. Add 25 to 35 days to the listed 60 to 70 day maturity window when direct seeding, since the days-to-harvest clock starts at transplanting, not at sowing.
Harvest when heads are tight and visibly dense, before any yellow petals emerge indicating flowering. Remove the head with a sharp knife, slanting the cut to shed water and prevent rot at the center of the stock. Leave at least 6 inches of stem attached to encourage side-shoot development. Harvest side-shoots as they form and reach harvestable size, cutting immediately to keep the plant productive. If yellow petals have already appeared, harvest immediately to capture the head before it flowers and becomes tough.
Harvest the main head by cutting it with a clean, sharp knife, removing at least 6 inches of stem and cutting at a slant to prevent water pooling on the remaining plant tissue. After main-head removal, cut side-shoots regularly and consistently to encourage continued production from the plant throughout the season.
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