Broccoli
Broccoli in the chest
Broccoli has a long history. The plant was already cultivated by the Etruscan seafarers. With their boats, broccoli spread to the countries around the Mediterranean. In the Roman Empire, raw broccoli used to be served before large banquets. It was thought that the plant helped the body cope with the large amounts of wine drunk at these feasts. This bit of trivia clearly falls into the ‘don’t try this tip at home’ category.
When Catherine de Medici married into the French royal family in 1533, she brought many Italian vegetables with her. Broccoli is one of the vegetables that spread from Italy across Europe thanks to her botanical wedding chest. In Sweden, the use of broccoli only started in the 20th century.
Direct sowing and pre-growing broccoli
In southern Sweden, broccoli can be sown directly in the countryside. In the rest of Sweden, it needs to be pre-grown to give it time to develop. Sow broccoli indoors in Feb-March. Allow about 5-6 weeks before planting out. If you want a continuous harvest of top shoots (the largest flowers), you can sow in several rounds.
Place the seeds 1-2 cm deep. Broccoli germinates at 20-25 degrees. Keep moist during germination. Once the broccoli has emerged, it wants to be in a bright and cool place. Broccoli sown early in the year thrives best with a little extra light. The seedlings will then be compact and vigorous.
Planting broccoli
Harden off the plants by leaving them outside for longer and longer periods over a few days. Cover the broccoli with fibre cloth to protect it from insect pests. Bring the pots inside for the night.
Choose a sunny or semi-shady position and finish planting in well-fertilised soil. Keep 30-50 cm distance between the plants.
Caring for broccoli
Just like other cabbage plants, broccoli likes nutrition. Fertilise regularly during the growing season, especially from mid-June. Broccoli is originally a beach plant. Therefore, it can be watered with seawater. It also benefits from nutrients containing algae or seaweed.
Feel free to put grass clippings or other organic material between the plants. This will keep moisture in the soil, smother the weeds and provide extra nutrients as they decompose.
Broccoli can be attacked by pests such as cabbage looper and soil fleas. Protect the plants with cabbage netting or fibre cloth. It’s also a good idea to grow broccoli with aromatic plants that help keep pests away – such as mint, lavender, tagetes or onions.
Don’t grow broccoli in the same place year after year. Rotate the crop rotation in the country to reduce the risk of disease.
Broccoli and sulforaphane
Cabbage plants contain a health wonder substance called sulforaphane. Unfortunately, heat treatment of cabbage prevents us from ingesting this substance. The good news is that there are two different tricks for cooking broccoli and other cabbage plants, but still getting sulforaphane:
- Cut up the broccoli and then wait 40 minutes before cooking it.
- Or sprinkle a small pinch of mustard powder over cooked broccoli.
Broccoli in cooking
Depending on the variety, broccoli can be harvested from July-Oct. Pick the buds before they have flowered. When you cut off the top shoot, the plant will develop several side shoots. Just keep harvesting. Broccoli can withstand a few degrees below zero. A snap of frost even makes it sweeter in flavour.
Broccoli is rich in fibre. It also contains calcium, iron and magnesium, as well as vitamins A, B and C. The flavour is mild and sweet. Remember that you can use both the florets and the stems in cooking. Broccoli is delicious cooked and served with herb butter. It’s also great in woks, stews, gratins, pies and soups. Broccoli can be eaten raw and the seeds can also be sprouted.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14