De Cicco Broccoli Seeds - (Brassica oleracea)

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Seed Count:
Approx 100 seeds per pack
Days to Maturity:
48-85 days
Days to Germination:
5-10 days @ 70F
Plant Spacing:
Light Preference:
Full sun
Heirloom, Non-Hybrid, Non-GMO seeds
  • De Cicco Broccoli - (Brassica oleracea)
  • De Cicco Broccoli - (Brassica oleracea)
  • De Cicco Heirloom Broccoli Seeds - (Brassica oleracea)

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De Cicco Broccoli

Introduced in 1890, this old, reliable European variety sports compact 2-3’ light green plants with 3-4” bluish-green central head, then lots of medium sized side shoots. Maturity is on-going, more variable and productive than hybrids of today. Excellent quality, freezes well. 


Broccoli originated in the Eastern Mediterranean and was imported into Italy at the end of the 16th century. From there it migrated north into Germany and France. 


The stalks may be eaten like asparagus. In Italy it is usually cooked with garlic, olive oil and white wine. Broccoli can be eaten fresh or cooked.

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2 Reviews

  • 4
    Great flavor!

    Posted by Jeff, AZ on Jul 09, 2017

    Very happy with the flavor of the De Cicco variety. A nice strong broccoli flavor. The heads themselves were not as large and compact as I hoped but it more than made up for it in taste. It did produce a lot of smaller side shoots so there was plenty in the long run. It reminds me a little of broccolini which I love in flavor as well as it had very long tender stalks.

  • 5
    De Ciccio is great

    Posted by Ray White, AZ on Jul 09, 2017

    It has taken me a few years but I finally found the broccoli Ill keep growing here in Kingman, AZ. The flavor is amazing and while the main heads were a bit smaller and looser than I expected it didn't matter. Once we ate them we were hooked. Best of all, once the main heads are harvested de Ciccio produces tons of side shoot heads, that, while smaller, are just as tasty. A mere three plants, grown in a 4 x 8 hoop house covered raised bed along with garlic, onions, kale, bok choy and three types of lettuce kept us in broccoli all winter. I've let those plants go to seed and am in the process of learning how to save seed from them. Oh, and it looks like I'm going to get about a bazillion seeds. De Ciccio is great cooked or raw.

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