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Broccoli Premium Crop F1 - Brassica oleracea italica

Brassica oleracea italica Premium Crop F1
Broccoli

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More information

A fast-growing variety that tolerates heat well. Sowing from February to April under cover and from April to June in open ground for a harvest 55 days later.
Ease of cultivation
Beginner
Height at maturity
60 cm
Spread at maturity
50 cm
Soil moisture
Damp soil
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover, Sowing under cover with heat
Sowing period February to June
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Harvest time May to September
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Description

The 'Premium Crop F1' Broccoli Cabbage is a fast-growing variety that tolerates heat well. Sow from February to April under cover and from April to June in open ground for a harvest 55 days later.

Offering beautiful firm bouquets, mostly green but sometimes purplish or white, Broccoli Cabbage, commonly known as Broccoli, is a vegetable whose flowers are consumed just before they bloom. It belongs to the large family of Brassicaceae (formerly Cruciferae) and bears the Latin name Brassica oleracea italica.

Although introduced to France by Catherine de Medici under the name Italian Asparagus, Broccoli has only been extensively cultivated since the 1980s.

Originally from southern Italy, this cabbage, with its mild flavour, is now highly appreciated as it lends itself to many preparations. It is consumed quickly, steamed and then prepared in various ways: sautéed, gratin, quiche, mashed, soup... It is a low-calorie vegetable and rich in vitamin C.

Like almost all cabbages (Brussels sprouts being the exception), Broccoli Cabbage is a demanding vegetable, requiring excellent base fertilisation and regular moisture.

NB: This variety is labelled F1 for "F1 hybrid" because it results from the cross-breeding of carefully selected parents to combine their qualities. This results in a variety that can be flavourful and/or early while resistant to certain diseases. Sometimes criticised or wrongly associated with GMOs, F1 hybrid seeds are interesting both for their uniformity and resistance, but unfortunately, their qualities do not pass on to subsequent generations: it will, therefore, not be possible to recover the seeds for later sowing.

Harvest: Broccoli is harvested by cutting with a knife in two stages: first, the terminal bouquet is harvested, then the lateral bouquets.

Storage: Broccoli Cabbage does not keep very well. It is best to consume it quickly after harvesting. It can be kept for a few days in the refrigerator. You can also freeze it after blanching it for 3 minutes in salted boiling water.


The gardener's tip: In recent years, the Cabbage Gall Midge (Contarinia nasturtii), a small winged piercing and sucking fly, has been wreaking havoc on Broccoli Cabbages in certain regions. We recommend opting for prevention by installing insect-proof netting tightly on market garden arches 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.

Harvest

Harvest time May to September
Type of vegetable Flower vegetable
Size of vegetable Medium
Interest Flavour, Productive

Plant habit

Height at maturity 60 cm
Spread at maturity 50 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea

Cultivar

italica Premium Crop F1

Family

Brassicaceae

Other common names

Broccoli

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference166011

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Planting and care

Sowing:

The germination temperature of 'Premium Crop F1' Broccoli Cabbage is around 15°C (59°F) and takes about 14 days.

It can be sown from February to April under cover and from April to June in open ground for a harvest 55 days later.

You can either directly sow in place or prepare seedlings that will later be planted in their final position in the garden.

Seedling preparation: at home or in a heated shelter from late autumn to the end of spring or in a cold greenhouse for the rest of the year, sow the Broccoli Cabbage seeds at a depth of 1 cm (0in) in good seed compost. Lightly cover with compost or vermiculite. Remember to keep the substrate moist but not soggy!

When the young plants appear strong enough to handle, transplant them into pots and, for sowing under heated shelter, gradually acclimatise them to cooler temperatures before transplanting them into the garden when there is no longer any risk of frost.

Direct sowing: In suitably amended and finely worked soil, make furrows about one centimetre deep, spaced 50 to 60 cm (20 to 24in) apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well developed, thin them out, leaving only one plant every 50 cm (20ino.

Cultivation:

Broccoli Cabbage is a demanding vegetable that requires well-rotted, nitrogen- and potassium-rich soil. It is advisable to apply a generous amount of mature compost (about 3/4 kg per m2) by scratching it to a depth of 5 cm (2in), preferably in autumn, after having loosened the soil, as is the case with all vegetable crops. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, it will be necessary to gradually raise the pH by adding calcium in the form of Dolomite or Lime.

Broccoli Cabbage, like all cabbages, is quite susceptible to diseases such as Clubroot and pests (Cabbage White Butterfly, Cabbage Fly, Flea Beetle, Cabbage Midge...), so this crop needs to pay attention to crop rotation.

It is beneficial to associate it with many vegetables, such as tomatoes and lettuce. But avoid planting it near other Brassica, aubergine, fennel, lamb's lettuce, leeks, and strawberries.

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Seedlings

Sowing period February to June
Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat
Germination time (days) 14 days

Care

Soil moisture Wet
Disease resistance Average
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Neutral
Soil type Silty-loamy (rich and light), 192

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