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Sprouting Early Calabrese Broccoli – 2 Grams

45 EGP

Description

Sativa Seeds – Sprouting Early Calabrese Broccoli – 2 Grams (GMO-FREE DECLARATION)

Germination Rate: 94%

Broccoli is an edible plant in the cabbage family whose large flowering head, stalk, and small associated leaves are eaten as a vegetable. Broccoli is classified to be in the “Italica cultivar “group of the species “Brassica oleracea”.

This variety has green florets and tender stalks, which ripen at the end of winter when hardly any other fresh vegetables are around. 

Sprouting broccoli is the kind of variety you’ll see growing green heads, commonly available in grocery stores. The florets are usually smaller than more well-known varieties, but the taste is similar. People use sprouting broccoli as a side dish by itself or mixed in other dishes.

This form of broccoli is an extremely hardy vegetable and can withstand many weather conditions, hence its popularity with gardeners. 

Once the centre cluster appears and slows its growth, your sprouting broccoli is ready for harvest. After the first harvest, more clusters will appear. You can harvest these later in the season.

(A head of the broccoli is the big flower portion at the end of the broccoli stalk. But when you cut the head apart into smaller pieces and remove the thick stock, you have broccoli florets)

We are pleased to take you on a quick tour and explain how to grow broccoli by yourself using seeds, simply by using Harraz farm and Garden’s experience and growing guidelines.

General Info

Sowing and Growing:

  1. Prepare your soil mix and put your seeds at 2 cm depth.
  2. Spray the seeds and cover them with a plastic case to accelerate the germination process, don’t forget to make holes in the plastic case for the seeds to breathe.
  3. It is preferable to plant them in advance in seedling trays
  4. Broccoli only takes 3 to 10 days to germinate


  • Days to Maturity: 120 days
  • Hardiness Zone: Between 2 to 11
  • Soil Preference: 70% Cocopeat 10% Vermiculite 5% Perlite 15% Plant Compost (You can increase up to 30% compost for mature plants)
  • Temp Preference: Warm (18ºC – 35ºC)
  • Light Preference: Full Sun (14-18 hrs of good light)
  • pH Range: 6.0 – 6.8
  • EC: 2.8: 3.5
  • TDS: 1960: 2450 PPM
  • Color: Green
  • Germination Period: 3:10 days
  • Planting Depth: 2 cm
  • Plant Spacing: 35 cm: 60 cm

Jun

May Apr Mar Feb Jan
Dec Nov Oct Sep Aug

Jul

Harvesting

  • Harvest:

    • Harvest the main broccoli head when it stops growing.

    • You’ll know broccoli heads are ready when they’re deep green with small, tightly packed buds.

    • Harvest broccoli right away if it starts to flower or turn yellow.

    • Side shoots will continue growing after the main head is harvested.

    • Harvest side shoots when they reach their ideal colour and firmness.

    • To produce large heads of broccoli, wait until the central head ceases to increase in diameter. The heads should be tight, with a dense set of small, green florets. 

    • Flowers do not open all at once, so the first sign of yellow means that the head should be harvested immediately to avoid bitterness. Hot weather for more than one week will cause a quick flowering, so watch plants carefully and be prepared to harvest immediately.

    • Harvest in the morning before the soil warms up for the best flavor. Leave 3-5 cm of the main stem on the plant. Cut with sharp scissors or a knife to avoid damaging the stem. The side shoots that grow are likely to form more open or spreading heads than the central stem, but they’re as tasty.

Benefits of Broccoli

Benefits of Broccoli

 

  • One cup of broccoli has as much vitamin C as an orange. You need this antioxidant to protect your cells from damage and promote healing throughout your body.
  • Broccoli is also rich in vitamins and minerals like:
  • Calcium
  • Iron
  • Phosphorous
  • Potassium
  • Zinc
  • Thiamine
  • Riboflavin
  • Niacin
  • Vitamins A, B6, B12, D, E and K
  • Folate
  • On top of all the vitamins and minerals it contains, broccoli is full of many natural chemicals that scientists are still learning about. Among these is a sulphur compound called sulforaphane, which may help with certain health conditions. These include:
  • Diabetes
  • Cancer
  • Schizophrenia
  • Other natural plant compounds in broccoli called carotenoids have health benefits, too. They can help lower your chances of getting heart disease and boost your immune system, your body’s defence against germs.
  • A lot of green leafy vegetables contain a lot of carotenoids alongside chlorophyll. Carotenoids often serve to protect chlorophyll and execute several other vital functions. Nevertheless, you can’t actually see these yellow/orange colors. Chlorophyll hides them. Only when the chlorophyll breaks down do these colors become visible. It’s the reason why your kale or broccoli may turn yellow in the fridge. The chlorophyll is breaking down, revealing the carotenoids below.

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