Organic Broccoli Santee Purple plugs - Brassica oleracea cymosa

The Organic Santee Purple Sprouting Broccoli is a variety of sprouting broccoli that produces a main stem with a central head and numerous secondary stems in the axils of all its leaves, each terminated by a small fleshy floral bud whose buttons remain visible. It is these young shoots of purple colour of this Santee Purple variety, with a very delicate flavour, that are eaten in the same way as asparagus. The plug plants of this variety can be planted from April to September. The young stems are harvested as needed.

Broccoli Sprouting is a vegetable whose floral stems are consumed before the flowers bloom. It has stems and floral heads that are most often green, but sometimes purplish or white. Broccoli belongs to the large family of Brassicaceae (formerly Cruciferae), like other Cabbages: Cauliflower, Brussels Sprouts, Smooth-leafed Cabbage (or White Cabbage), Savoy Cabbage, Green Cabbage or Curly Cabbage, Kohlrabi, Chinese Cabbage... The Sprouting Broccoli has the Latin name Brassica oleracea italica botrytis cymosa. This Santee Purple variety is prolific, the more its stems are cut, the more it produces new ones.

Like almost all cabbages (except Brussels Sprouts), Sprouting Broccoli is a demanding vegetable. It requires excellent base fertilisation and regular moisture. Sprouting broccoli is much more resistant to diseases than other cabbages and cauliflower.

Harvest: Sprouting Broccoli is harvested at different times of the year, as long as it produces new shoots. Generally in spring and early summer, but also in winter. In winter, the central heads can be harvested. This results in the formation of smaller but numerous secondary stems and flowers. When cut, they are quickly replaced by other floral stems. It is essential to harvest the heads as soon as they start to develop, otherwise they quickly flower (open).

In terms of cooking: sprouting broccoli is a low-calorie plant known for its nutritional qualities and its content of vitamins C and A. It is steamed or sautéed, and consumed as a side dish with meat and fish plants.

Storage: It is best to consume Sprouting Broccoli quickly after harvest, as it does not keep well, only a few days in the refrigerator. You can also freeze it after blanching it for 3 minutes in salted boiling water.

Gardener's tip: In recent years, the Cabbage Midge (Contarinia nasturtii), a small winged piercing and sucking fly, has been causing havoc on Broccoli Sprouts. We recommend opting for prevention by installing an insect-proof net tightly on market garden hoops throughout the flight period, from mid-May to mid-July. These nets are easy to set up and reusable to protect, for example, your carrot and leek crops.