De Cicco is an Italian heirloom broccoli that has earned its place in gardens for over a century thanks to its remarkable ability to keep producing. Unlike single-harvest varieties, this open-pollinated stunner yields a compact 3-4 inch blue-green central head followed by a succession of tender side shoots that keep coming for weeks. Ready to harvest in 65-70 days from transplants, it thrives in full sun and adapts beautifully to containers, making it equally at home in a sprawling garden bed or a modest patio planter.
Full Sun
Moderate
3-10
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The real magic of De Cicco lies in its multi-cut harvesting pattern, which extends your broccoli season far beyond what you'd get from conventional varieties. Those tender stalks and mild flavor make every bite pleasant, whether you're steaming, stir-frying, or freezing for later. The plant even produces beautiful edible flowers, turning a practical vegetable into something genuinely lovely to grow.
De Cicco shines in any preparation where you want tender, mild broccoli without harsh, sulfurous notes. Steam the central head whole, cut the side shoots for quick stir-fries, or toss the entire edible stems into soups and grain bowls. Many gardeners freeze the florets and stems for winter cooking, and the plant's extended harvest window makes it practical for this. The edible flowers add color and a delicate broccoli flavor to salads and garnishes.
No timeline data available yet for this variety.
Sow 2 seeds per cell in 72-cell plug flats or 3-4 seeds per inch in 20-row flats at a depth of 1/4 inch. Maintain soil temperature at 75-85°F during germination. Once seedlings emerge, reduce air temperature to around 60°F and ensure good air circulation and light. Seedlings should be ready to transplant in 3-4 weeks.
Transplant seedlings when they have developed true leaves and are 4-6 weeks old. Space rows 18-36 inches apart and position transplants 6-12 inches apart within rows (De Cicco tolerates closer spacing than some Italian varieties). Harden off seedlings by gradually exposing them to outdoor conditions over 7-10 days before final planting.
Cut the central blue-green head when it reaches 3-4 inches across and before the flower buds begin to open. Use a sharp knife and cut the stem, leaving the plant in place. Once the main head is removed, side shoots will emerge along the stem; harvest these stems in 4-8 inch lengths every 2-3 days in warm weather or every 5-7 days when temperatures cool. The plant will continue producing for several weeks if you keep harvesting regularly.
Once you harvest the central head, remove it cleanly with a sharp knife, cutting the stem 4-8 inches in length. This cut triggers the plant to produce numerous side shoots along the remaining stem. Continue harvesting these side shoots every 2-3 days during warm weather or every 5-7 days in cooler weather to maximize production and encourage the plant to keep generating new growth.
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“De Cicco represents the Italian vegetable gardening tradition at its finest, a variety bred and refined over generations specifically for the home grower and small farmer who wanted continuous harvests rather than a single, massive head. Its name reflects its Southern Italian origins, where such multi-shoot varieties were, and still are, prized for their productivity and adaptability. This variety made its way into American seed catalogs as immigrant communities brought their gardening heritage north, and it has remained a favorite among gardeners who appreciate vegetables that give generously over time.”