A Handsome Italian Vegetable

Press, Volume CIV, Issue 30919, 27 November 1965, Page 24

A Handsome Italian Vegetable

Sprouting broccoli has long been used extensively in Italy and deserves to be grown more widely and regularly in New Zealand gardens. It is a delicious vegetable if correctly grown and prepared. The cauliflower with which we are so familiar is thought to have been developed from it.

This succulent species of broccoli develops a small central head which resembles a loose green cauliflower and rather irregularly edged leaves of varying size, depending on the variety grown. The size also varies according to variety and the season in which they grow Some exceed three feet under ideal conditions.

As the plant reaches maturity it produces a central curd which comprises a mass of flower buds. These, if allowed to open, reveal the characteristic yellow flower of the genus Brassica to which the cabbage, turnip and cauliflower belong.

However, this inflorescence must be cut off just before bud burst, thereby stimulating successional side growths from below. These sideshoots will in time produce their own curds, which are cut and eaten. Subsequently, depending on the adequacy of cultural attention given, further sideshoots will sprout and these, too, can be harvested. The most important features of the successful raising and harvesting of sprouting broccoli are correct selection of variety for locality

and season, and prevention of any form of check in their growth. The soil requirements are similar to those for cabbages and lime should be applied if this has not been added to the ground during the last one or two seasons. SPACE WELL

Seedlings should be transplanted as soon as they reach manageable size as overcrowding during the early stages has a tendency to cause early flowering amongst the plants, thus resulting in small curds which are not nearly as good as the fully formed ones. To encourage maximum growth and to allow for full development of curds spacing must be ample and a distance of two feet between plants and not less than two feet between rows is the recommended minimum. Sufficient moisture, taking, pest control and weed eradication are just as necessary as the removal of the central head and subsequent side dressings in the weeks following planting out. SHALLOW ROOTED Sprouting broccoli is rather shallow-rooted, and therefore more susceptible to root disturbance and injury from careless or too deep hoeing. Ground that has been thoroughly and deeply worked beforehand, and has had a heavy application of compost or organic matter in some form, will remain more friable and easily manageable, and will retain moisture better, a feature important in producing large off-shoots of superior quality. Aphides and cabbage white butterfly larvae are likely to cause trouble throughout the growing period, and an infestation of the former could

make the crop most unsuitable, if not useless, for harvesting. Malathion, lindane, D.D.T. or carbryl will give protection against these pests. Diseases should not prove troublesome.

Staking or some other form of support may be advisable in gardens subject to severe buffeting from winds, but tying must be done carefully to avoid damaging the stalks. A strong but soft material such as a piece of nylon stocking is suitable. REMOVE HEADS

As soon as the central heads have been removed, by cutting the top six inches or complete inflorescences off with a sharp knife, a light side dressing of nitrate of soda should be given, followed by a complete fertiliser every two weeks thereafter. Regular watering to keep the soil reasonably moist is also necessary after deheading.

The correct time for harvesting is just before the buds begin to open and while the heads remain compact. If left longer the quality gradually diminishes as the buds begin to open and the head becomes loose. The sideshoots should be cut with a four to eight-inch length of stem attached, depending on the amount of growth made. The best way is to cut the amount needed immediately before cooking it. Everything, including the central curd removed initially, can be used and eaten from this plant, which has a high vitamin content. The simplest way of preparation is to tie the heads in bundles and boil (but don’t overcook!) in water, adding salt to taste. Serve with butter. Of the varieties Grand Central and Medium E have given

the best results under Canterbury conditions and are suitable for spring and autumn sowing.

I have never grown or tried Purple Sprouting Broccoli, but it is considered by those who have as deserving pride of place; it is harvested during late winter at a time when most vegetables are in short supply.