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
Spigariello Broccoli - Prolific Hearty Sweet Flavor
This traditional southern Italian specialty produces broccoli-flavored leaves and tops over a long season instead of heads. The perfect cut-and-come-again, the more you cut, the more you get! The texture is tender, succulent and crunchy.
Looking similar to raab-rapini, it is much less pungent than raab and with a much bigger and more heavily branching stem structure. The flavor is hearty yet sweet, something of a cross between broccoli leaves and Tuscan kale or collards and is perfect for rustic Italian cuisine. Narrow, very dark green leaves grow into a wonderful wavy, curvy, twisting form, making for a visually striking addition to salads, braises, sautées, pizzas, stir-fries, and soups.
Those who love hearty, strong-flavored vegetables, Spigariello has a taste that you can’t find in other greens. One of the most renowned vegetables in Italy, it is also known as Minestra Nera.
Plant in July, harvest until hard frost, then reap and enjoy the vigorous late winter and early spring growth until hot weather. In good soil, it will grow to be a big, bushy plant that forms a small central flower head looking a little like broccoli. Pick that central flower to encourage the growth of small side branches, each with a tiny floret of their own. This allows an almost continuous harvest from the same planting for many weeks since new shoots replace the ones you pick.
Unusual Italian heirloom whose demand escalates quickly as chefs, and now gourmet cooks request it from their growers.
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. Native to Southern Italy, specifically Napoli and Puglia, it is considered a primitive ancestral variety.
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. Used traditionally on pizza in Naples with olives and chili in pasta dishes, or just boiled or sautéed and served as a side dish.
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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.