Di Cicco broccoli carries the legacy of Italian gardens from 1890, delivering vigorous plants with distinctive blue-green heads that span 3 to 5 inches across. This hardy heirloom thrives in zones 3 through 10, maturing in 60 to 69 days with exceptional side shoot production that extends your harvest season. Unlike many modern varieties, Di Cicco offers the charm of a sprouting broccoli, producing numerous secondary heads after the main harvest. The emerald green heads display beautiful purple tinges, creating an eye-catching addition to any garden bed.
Photo © True Leaf Market
Growing Conditions
USDA Zone
3-10
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Consistent Moisture
Preferred Temp60-75°F
Growth Stats
36 in
Height
—
Width
18 in
Spacing
60–69
Days to Harvest
PeriodAnnual
TypeBush
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
3-10
Size
36in H x ?in W
Growth
Annual
Care
Moderate
Hover over chart points for details
Highlights
This Italian heirloom stands apart with its remarkable vigor and continuous harvest potential, producing not just one central head but abundant side shoots that keep your table supplied for weeks. The blue-green heads with their subtle purple coloring reach 3 to 5 inches wide, while the plant's robust nature handles frost with ease yet thrives in full sun. Di Cicco's ability to function as both a heading broccoli and sprouting variety gives gardeners incredible versatility, whether you're planning spring or fall plantings.
Common Uses
Di Cicco excels in fresh preparations where its tender texture and mild flavor shine, from crisp salad additions to quick stir-fries that preserve its vibrant color. The heads can be enjoyed at multiple stages, harvested young for delicate florets or allowed to mature for substantial main dishes. Its dual nature as both a heading and sprouting broccoli makes it perfect for gardeners who want extended harvests, with the side shoots providing continuous fresh vegetables long after the central head is cut.
Growing Timeline
First Bloom
Early Spring
First Harvest
Late Spring
Last Harvest
Mid-summer
Care Instructions
Start Indoors
Start seeds indoors 4 to 6 weeks before the last frost date, or 12 weeks before the first fall frost for autumn harvest. Sow seeds 1/4 inch deep in soil with ideal germination temperature of 70 to 85°F, though seeds will germinate at temperatures as low as 40°F. Transplant seedlings outdoors when they reach 3 inches tall.
Transplant Outdoors
Transplant seedlings 4 to 6 weeks before the last frost date when soil temperature reaches at least 40°F, ideally 60 to 85°F. Space transplants 18 inches apart in rows 24 inches wide for optimal growth and air circulation.
Direct Sow
Direct sow seeds 4 to 6 weeks before the last frost date when soil temperature reaches at least 40°F. In mild climates, sow in fall or winter for cool-season harvest, or plant in late summer for fall harvest.
Harvesting
Harvest the main head when it reaches 3 to 4 inches in diameter, typically between 60 to 69 days from sowing, though some sources report maturity as early as 48 days. Cut the central head while the florets remain tight and before any yellow flowers appear. After removing the main head, continue harvesting the abundant side shoots that will develop over several weeks, extending your harvest season significantly.
Growing Calendar
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Companion Planting
Ecology & Traits
Edible
Scientific Classification
Brassica oleracea L. var. botrytis L.
Family
Brassicaceae
Genus
Brassica
Duration
Annual
Growth Habit
Upright
Native Status
L48 (I)PR (I)CAN (W)GL (W)
History & Origin
“Di Cicco broccoli traces its roots to Italy in 1890, where it emerged as a treasured variety that has endured for over a century. This Italian heirloom represents the traditional approach to broccoli cultivation, developed in an era when vegetables were bred for resilience, flavor, and the ability to feed families throughout extended seasons. The variety has survived through generations of seed saving, maintaining its distinctive characteristics and vigorous growth habit that made it valuable to Italian gardeners more than 130 years ago.”