Jacaranda Broccoli is a compact cultivar of Brassica oleracea that delivers harvest-ready heads in just 50 days from transplant, making it one of the quickest routes from seedling to dinner table. This variety thrives in full sun and rich, well-draining soil with a pH between 6.0 and 7.0, producing tight, dense florets packed with vitamins C, K, and B-complex vitamins. Your body absorbs the calcium from broccoli more efficiently than from milk, gram for gram, making this humble green vegetable a nutritional powerhouse worth prioritizing in the garden.
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Jacaranda Broccoli reaches maturity in just 50 days from transplant, making it exceptionally fast compared to many broccoli cultivars. The compact growth habit means you can space plants just 4 inches apart in rows 18 inches wide, fitting substantial yields into small garden beds. Harvest the tight heads before any yellow petals appear, then cut side-shoots regularly for continuous production throughout the season.
Jacaranda Broccoli is grown primarily for its edible florets, which are harvested as compact heads at peak tightness. The heads are suited to steaming, roasting, stir-frying, and raw consumption in salads. After harvesting the main head, the plant produces side-shoots that can be harvested repeatedly, extending your supply from a single plant.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your intended transplant date, keeping soil warm and consistently moist until germination. Provide bright light once seedlings emerge to prevent leggy growth.
Transplant seedlings outdoors 25 to 35 days before your target harvest date. Space plants 4 inches apart in rows 18 inches apart. Choose a location with full sun exposure and ensure soil is rich in organic matter.
Direct seed in spring (April timing is recommended in many regions), pressing seeds into moist soil and keeping the seedbed consistently moist until emergence. Direct-seeded plants will require an additional 25 to 35 days beyond the standard 50-day timeline to reach maturity.
Harvest Jacaranda Broccoli heads when they are tight and dense, before any yellow petals appear on the florets. Use a clean, sharp knife to remove the head with at least 6 inches of stem attached, cutting at a slant to prevent water from pooling and causing rot in the remaining stock. After the main head is harvested, continue cutting side-shoots regularly to encourage additional production throughout the season.
Jacaranda Broccoli's compact growth habit means minimal pruning is necessary. After harvesting the main head with a clean, sharp knife (cutting at least 6 inches of stem at a slant), actively encourage side-shoot production by cutting these secondary shoots regularly throughout the season. This harvesting practice extends your production window and maximizes yield from each plant.
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