Broccoli is delicious raw or cooked
, and with its cancer-preventative properties, it's hard to find a good reason to ignore this vegetable! This cool-weather crop grows best in spring or fall, and is easy to grow even for beginning gardeners.
The most familiar broccoli is the large-headed varieties, like we see in grocery stores. There are other broccoli variations, however, including sprouting varieties that grow several small heads; Romanesco varieties with swirled, pointed heads; and broccoli raab, which has small buds with a strong flavor.
If planting from seed, start seeds indoors 12 to 14 weeks before the last frost date. Transplants may be planted directly in compost-enriched soil ranging from 45 to 85 F--just don't plant them in a location where a cabbage family member was previously planted. Allow at least 1 foot of space between plants.
Broccoli needs lots of sunlight and plenty of water. A thick layer of mulch can help keep the soil from drying out. Fertilize with fish emulsion
every two weeks. Companion planting
broccoli with flowering herbs, like dill, chamomile, rosemary or sage can help enhance broccoli's flavor.
when the florets are small, tightly bunched and deep green. Cut the heads from the plant at an angle so water doesn't pool in the cut stem and rot.
Broccoli freezes well
and is wonderful fresh. Serve broccoli as a complement to any meal. My favorite preparation is simply steamed with a bit of fresh garlic.