Lovers of a healthy and balanced diet rich in vegetables and antioxidants? For lovers of cultivation, we recommend planting broccoli and cauliflower in February to have excellent late spring harvests of vegetables that contain abundant vitamin C and A, calcium, iron and sulfur. They also have properties that help control diabetes and antimicrobials, sulforaphanes, which kill cancer cells and control blood pressure. Read our guide to learn how to grow these plants in an easy way!
Index
- Broccoli and cauliflower: general information
- Requirements for growing broccoli and cauliflower
- The cultivation of broccoli and cauliflower
- Favorable associations
- Sores and diseases
- Harvest
- Step by step guide to growing broccoli and cauliflower
- Types of Broccoli and Cauliflower
- Frequently asked questions
1. Broccoli and cauliflower: general information
Broccoli and broccolini are a plant of the cruciferous family, like cauliflower or cabbage. From this plant we eat the compact flower heads of intense green color that grow on a stem, which is also edible. It is considered one of the vegetables with the greatest nutritional value, has a high fiber content and contains no fat. For all this it has antioxidant and purifying benefits, strengthens our defenses and above all preventive against tumors.
2. Requirements for growing broccoli and cauliflower:
Climate: they are plants of the cold seasons, withstands temperatures down to -5ºC. It is necessary to avoid that the time of formation of the inflorescence does not coincide with very hot months or with severe frosts.
Irrigation: it requires practically constant humidity, which is why we will provide abundant and regular water supplies, without flooding the soil. When they have formed the inflorescence, it is not advisable to water them by sprinkling (above), as they may have rot or fungi appear. Therefore, the ideal is to install a drip irrigation system.
Nutrients: It is very demanding in terms of nutrients (potassium and nitrogen), so we will supply decomposed compost.
Substrate: they require soft, fertilized, fresh soils with regular humidity. They adapt better to neutral soils, not tolerating calcareous soils. We recommend the Canna Bio terra Plus.
3. The cultivation of broccoli and cauliflower
Broccoli and cauliflower are sown to a depth of about 2 cm in seedbeds from April to June and from August to September. When the plants reach between 10 and 15 cm, they are transplanted outdoors in a row plantation, spaced about 50-60 cm from each other, due to their large size.
Given the large size, it is advisable to place the plants, that is to add soil to the base of the stem, thus preventing them from falling. In addition, they benefit from mulching or permanent plant cover, as they help to maintain the necessary humidity and a supply of organic matter in continuous degradation.
One thing to keep in mind when growing is that the soil must always be moist.
4. Favorable associations
Broccoli goes well with potatoes and onions; Also, if we plant mint or rosemary nearby, it will help ward off pests. We could also plant lettuce or spinach, which by having shorter vegetative cycles, we can make good use of the space and will not compete. As for the rotation; being demanding plants, they require rotations from three to five years on the same plot.
5. Sores and diseases
Cabbage hernia: it is a disease caused by a fungus, which induces swelling in the stem and roots, causing the leaves to wilt. To avoid this, it is best to perform well spaced rotations (4-5 years). It is more common in acidic soils, so if we have a soil with these characteristics we will avoid the use of fresh manure and after transplanting it would be advisable to add lithothamne seaweed powder or ash around the plant. We recommend Amanita Muskaria by Agrobacterias.
Cabbage butterfly: it is a white butterfly with black points that lays its eggs (yellow in color) on the underside of the leaves. Its green, hairy larvae eat the leaves, leaving the central nerve. We can prevent this by removing the eggs and caterpillars from the leaves by hand. If it is a large installation, we can resort to Bacillus thuringiensis.
Cabbage fly: it is a type of fly very similar to the common fly. This fly lands on the neck of the cauliflower stem and makes tunnels, leaving the main stem completely hollow. Young plants wither and die; the leaves take on a greyish-green color, being covered with a thick layer of wax. It is advisable to eliminate competing herbs, as they are their refuge, and to alternate the cultivation of crucifers. For both, flies and butterflies we recommend Spider Killer by Agrobacterias.
6. Harvest
For harvesting, the central head is cut while the shoots are still stiff. After having collected the central head, they are covered with a little mulch of compost to encourage the formation of more secondary shoots, as two or three more secondary shoots can be removed.
7. Step by step guide to growing broccoli and cauliflower
Having broccoli and cauliflower in the garden is possible if you start in February, but it is also possible to sow them in the first days of March.
We will guide you step by step to plant and harvest both crops.
- To get started with planting both cauliflower and broccoli, the first thing we will do is sow in February in a seedbed.
- Why in February and not before? Why both broccoli and cauliflower are cruciferous, a family of plants that don't perform very well in high temperatures or even too low ones.
- Both plants need good constant irrigation and a fertilized soil, rich in nutrients.
- It should be remembered that we can plant both species in the same seedbed if we use a large enough container. But in this case it is necessary to mark or remember well which species was planted on each side, since when they are young they are very similar plants and we can confuse them.
- We disperse the seeds, in abundant numbers but without overlapping. Finally, we cover them with a maximum of 1 cm of soil.
- We leave the seedlings in front of a place with good sunlight and, more or less by the end of March, we proceed to transplant them in the garden.
- Transplant: for both crops, we will transplant in early spring, i.e. the last days of March or the first days of April. It is important that, where we are going to plant, the soil is very loose and rich in nutrients, since crucifers are very demanding with the latter. We can use organic soil improvers and fertilizers such as Premix by Biobizz. At the time of transplanting there must be at least half a meter between the plants. In turn, we make a hole about 15-20 cm deep for each plant. Then we cover the base of the plant with earth and compress it. If the plant is already of a considerable size, we add a little more soil to prevent the plant from tipping over.
- Finally we water well, so that everything is well settled and we keep it hydrated regularly, since they are plants that need a good percentage of humidity in the soil.
If we have done everything correctly, by the end of April or early May we should already have the first harvests.
8. Types of broccoli and cauliflower
How many types of broccoli and varieties are there
Going to the supermarket and deciding to buy broccoli may seem like child's play, but thanks to the international openness and cultural influences that come to us from all over, it is becoming more and more common to find more different species of our favorite vegetables. The same thing happens with broccoli, you may not know many of the varieties of this exquisite natural delicacy from our garden.
If we were to make a first classification of the types of broccoli, we would have to start from a basic one: organic broccoli and hybrid broccoli. The difference between these two types of broccoli is that hybrids if you are going to plant them will not be able to save their seeds, you will have to buy them every year. They are “improved” types of broccoli, not genetically, but are the result of a natural guided reproduction with the aim of favoring interesting traits of a selection of plants. Once this first classification has been clarified, let's review the most common types of broccoli.
Calabrian broccoli
Perhaps it is one of the most popular types of broccoli on the market. Its name derives from the country of origin, Calabria. Calabrian broccoli has 8-10 cm flower heads that grow rapidly (about 60 days) and have a more delicate taste than other types of broccoli. The best known varieties of Calabrian broccoli are the Gem and the Chevalier.
Romanesco broccoli
Romanesco broccoli is one of the most curious types of broccoli there is. They have a beautiful apple green color, are very crunchy and have a spectacular, very ornamental cone-shaped flower head. As for its cultivation, it needs excellent quality soils. It takes 75-95 days to mature if you plant them in the spring and 85-100 days if you plant them in the fall. Natalino, Italia and Veronica are varieties of Romanesco broccoli.
Although different, within the famous existing Italian broccoli, the Broccoli of Verona is famous, even with a leafy flower that is located between Romanesco and Calabrese.
White or perennial nine-star broccoli
Few people know about these types of broccoli and yet they are among the most interesting. The Nine Stars are characterized by being white. They taste delicious as they naturally contain inulin (fructose-like sugar). As the name suggests, nine-star perennial broccoli can be treated like perennials, hence, a plant can easily last 8 or 9 years. They get big, so if you want to grow them, you should keep this point in mind when locating them. The ideal is to prune them and form low bushes with them, in this way they perfectly resist the wind in winter. Care should be taken not to let the flowers produce seeds, as the nine-star broccoli plant would die. If you want to multiply them, the best way is to use pruning cuttings.
Sprouting broccoli
We arrived at one of the most beautiful broccoli there is. Sprouted broccoli is characterized by its purple color. A few years ago this species was nominated for the Innovation Award for the large amount of flucosinolates it naturally contains. This type of compound has long stood out for its ability to reduce the risk of cancer thanks to its antimicrobial qualities. This type of broccoli is distinguished by the purple color of the stem and leaves, however once cooked it turns green. It has a sweet flavor combined with or slightly inspired by that of asparagus.
Turnip greens or Rapini broccoli or Italian broccoli
Broccoli Rapini is internationally known as Grelo or Italian Broccoli. In Spain it is also very common in Asturian, Leonese and Galician cuisine, it is also typical of Portugal and of course Italy. The turnip top is the floral bud of the turnip, although we will see it here as a variety of broccoli. Sometimes we find flowers in this variety, they are also edible. Its taste is very pleasant, it brings out a little bitterness of the turnip but with subtle hints of walnuts that contrast with spicy touches. This broccoli species is rich in vitamins A, C and K, and like its other broccoli siblings, it is a powerful source of calcium and iron. It should be noted that rapini broccoli is edible only in its young phase, when it is more developed its stem is too hard for consumption and it is very difficult (or impossible) to soften. To detect that point we will observe the color, if it is green it is fine, if it is white it is too late to eat it.
The Broccolini
Broccolini has taken all the fame of other broccoli species as a superfood. It is grown throughout the Mediterranean coast and has become very popular thanks to its inclusion in major supermarket chains in the country. It is a variety between broccoli and kai-lan, an Asian cabbage. This type of broccoli is rich in Vitamin C, B6, Calcium and Potassium. If you are thinking of trying it, you can boil it, bake it, grill it or even raw it in salads.
How many types of cauliflower and varieties are there
There are numerous varieties of cauliflower that resist very different temperatures and are harvested at different times of the year, depending on the orographic and climatological characteristics of each region.
Classification based on the ripening time
Cauliflower is at its best between the months of September and January, but is available on the market all year round. Depending on their ripening period, they can also be classified as summer, autumn and winter cauliflowers.
Classification based on shape
The various varieties of cauliflower are characterized by the shape of the inflorescence, also called pella or flower head, which is the only part of the cauliflower that is eaten.
We can find varieties of spherical, rounded, conical, flattened and hollow shape.
White cauliflower
White cauliflower is the most used cauliflower in gastronomy and the most versatile when it comes to cooking and preparing recipes with cauliflower. It's perfect for baking, boiling, or stir-frying. This variety is not grown in direct sunlight and therefore has no green pigmentation. Curious isn't it?
Purple cauliflower
Purple cauliflower is distinguished by its color, but it is the least sold because it is more expensive. Its purple hue is muted when steamed or cooked with other cooking techniques. It is a widely used product for plating as it provides different color and attractiveness. It is ideal for making creams or sautéed. It is a little sweeter than the other cauliflower varieties in existence, haven't you tried them yet?
Jaffa cauliflower
You can easily identify it because it has an orange hue.
Cheddar cauliflower
It is more of a yellow color. This type of cauliflower is not easy to find.
Green cauliflower
Green cauliflower is grown in the sun so chlorophyll develops and consequently its color. It has a more intense aroma than white cauliflower.
Romanesco cauliflower
Romanesco cauliflower is an option that comes from green cauliflower, has a lime green conical shape. You can steam it, boil it or bake it, although it can also be fried, grilled or many other options. It can be an excellent companion or seasoning with other vegetables and also be the protagonist of a single dish, what are you waiting for to cook it?
Even if all these types of cauliflower exist and they all serve fresh, frozen, dehydrated or in brine, the ideal is to choose the most suitable variety for the recipe you are about to prepare.
9. Frequently asked questions about cauliflower and broccoli
How can I cook cauliflower and broccoli without it smelling?
To cook cauliflower and broccoli without smell you can apply several tricks in the kitchen, one of these is to put a couple of lemon slices during cooking and thus you will avoid that it has an excessive smell.
How to store cauliflower and broccoli?
You can keep these vegetables in different formats, previously cooked and then stored in the freezer or in the refrigerator, if it is fresh it is advisable to keep it in a tupperware or in an airtight container together with other vegetables in the refrigerator.
How many days do broccoli and cauliflower last in the fridge?
Cauliflower and raw broccoli, properly stored in the refrigerator, can last about 14 days, depending on how fresh it is at the time of purchase. If you freeze it, it is normal not to exceed 6 months to consume it.
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