Spigariello Broccoli Seeds - (Brassica Oleracea)
- Seed Count:
- Approx 100 seeds per pack
- Days to Maturity:
- 65 days
- Days to Germination:
- 5-10 days @ 70F
- Plant Spacing:
- Light Preference:
- Full sun
- Heirloom, Non-Hybrid, Non-GMO seeds
Instead of heads, these plants produce broccoli-flavored leaves and tops over a long season. The more you cut, the more you get! Pick them as needed for soups, stews, stir fries and salads.
Plant in July, harvest until hard frost, then reap and enjoy the vigorous late winter and early spring growth until hot weather. Unusual Italian heirloom whose demand escalates quickly as chefs, and now gourmet cooks request it from their growers. Also known as Minestra Nera.
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.
From the soil to the seed to the food you eat - we'll help you grow your best garden!
Started on January 26 and transplanted March 26. Excellent germination and seedlings. The growth habit was impressive, plants grew to 3.5 feet tall and approximately 3 feet wide. It was an attractive addition to the garden with its soft, light blue-green leaves. The plants appeared very healthy with no disease but after a couple of months became infested with cabbage worm which we controlled with B T. We began harvesting May 14 through June 24. The leaves made a wonderful addition to salads and soups. Taste had a slightly broccoli-kale like flavor. Seeds were again started indoors on August 3 and transplanted on September 17. We began harvesting on Nov 19. Same good results as our spring evaluation. An unusual and excellent variety to grow in this area.
I was amazed that during the long growing season no worms chewed up the leaves, which I fully expected. Leaves remained a lovely color, and still have not gotten bitter, as I thought they would. Grew to be taller than I expected, but that was fine--more leaves that way.
I grew Spigariello Liscia for the first time last year in my PA garden out of curiosity and grew it again this year for its looks alone. It is one beautiful plant. It grows into a 2-foot high and wide mount of slender leaves that cascades over the edge of the bed. I add a few leaves to other vegetables I cook.
Great plant for green production in northern Virginia. Planted indoors and transplanted about 20 plants into a raised garden in April. First cutting produced 8 meals for 4. I took off some of the leaves and let the rest grow for a second cutting. I am going to try it as a fall crop by planting around July 15.