Sorrento Raab Broccoli is a fast-maturing cultivar that reaches harvest in just 40 days from transplant, making it one of the quickest broccoli varieties to bring to your table. This upright grower produces tight, dense heads packed with vitamins C, K, and B-complex minerals, along with bioavailable calcium that your body absorbs more readily than from milk. Plant it in full sun with consistent moisture and slightly neutral soil (pH 6.0-7.0), spacing plants 4 inches apart in rows 18 inches wide for a compact, productive patch.
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At 40 days to maturity, Sorrento Raab Broccoli delivers harvests faster than most standard varieties, making it perfect for gardeners eager for quick returns or those with shorter growing seasons. The tight, dense heads are harvested at peak quality just before flowering, when their nutritional density peaks. This cultivar's compact spacing and upright habit allow you to fit more plants into tight garden beds without sacrificing productivity.
Sorrento Raab Broccoli is grown for its edible heads, harvested fresh and used in the kitchen much like standard broccoli. The heads are best eaten shortly after harvest when their nutritional content and flavor are at their peak. Beyond the main head, the side-shoots that develop after the primary harvest are also edible and can be cut regularly to extend your harvest window from a single plant.
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Start seeds indoors and transplant out when ready; days to maturity are calculated from the date of transplanting.
Transplant Sorrento Raab Broccoli outdoors when conditions are suitable for cool-season growth. Space plants 4 inches apart in rows 18 inches wide to allow proper air circulation and development.
Direct seed in April or other cool-season timing appropriate to your region. Add 25-35 days to the listed maturity time (40 days) when calculating harvest dates from direct-sown seed.
Harvest Sorrento Raab Broccoli when the heads are tight and dense, before any yellow flower petals appear. Use a clean, sharp knife to remove the head, cutting at least 6 inches of stem at a slant angle to shed water away from the cut surface. Harvest immediately if yellow petals have begun to show, as this signals the head is past peak quality. After the main head is removed, continue harvesting side-shoots as they develop to maximize your total yield from each plant.
After harvesting the main head, cut side-shoots regularly to encourage continued production from the plant. Use a clean, sharp knife to remove the central head by cutting at least 6 inches of the stem at a slant to prevent water from pooling and rotting the center of the stock. Ongoing harvest of the smaller side-shoots will extend your yield from each plant.
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