Broccoli sprouting, often called sprouting broccoli, is a nutritious vegetable grown for its tender stems, small flower buds, and abundant side shoots. Unlike traditional heading broccoli, it produces multiple slender spears with loose clusters of buds rather than a single large head. The plants have blue-green leaves and a branching growth habit that allows repeated harvesting over an extended period.
Sprouting broccoli thrives in cooler conditions and is commonly grown for harvest in late winter or early spring, when fresh vegetables are scarce. It is valued for its mild, slightly sweet flavour and tender texture, making it ideal for steaming, stir-frying, roasting, or adding to soups. Rich in vitamins, fibre, and antioxidants, sprouting broccoli is both a reliable garden crop and a highly nutritious addition to the diet.
Choose the Right Time Sprouting broccoli prefers cool weather. Sow seeds in late spring to early summer for harvest in late winter or early spring. Some varieties can also be sown in early spring for autumn harvests.
Choose the Right Location Plant in full sun for best growth. Use fertile, well-drained soil. Shelter plants from strong winds.
Sowing Seeds Sow seeds in pots or seed trays, about 1 cm (½ inch) deep. Keep soil moist; seedlings emerge in 7–10 days. Transplant seedlings when they are 10–15 cm (4–6 inches) tall.
Transplanting Space plants 45–60 cm (18–24 inches) apart. Plant firmly and water well.
Watering Water regularly, especially in dry periods. Keep soil consistently moist but not waterlogged.
Feeding Feed every 2–3 weeks with a nitrogen-rich fertilizer once plants are established. Compost or well-rotted manure also supports strong growth.
Care and Maintenance Keep beds weed-free. Mulch to retain moisture and regulate soil temperature. Protect young plants from pests like pigeons, cabbage moths, and aphids using netting.
Winter Care Sprouting broccoli is hardy and can survive frost. Provide wind protection in exposed areas.
Sprouting broccoli grows slowly through winter and rewards patience with fresh, tender harvests when little else is available.
When to Harvest Begin harvesting when the flower buds are tight and unopened. Spears are usually 10–15 cm (4–6 inches) long. Harvesting typically starts in late winter or early spring, depending on sowing time and variety.
How to Harvest Use a sharp knife or scissors. Cut the main spear just above a set of leaves. After the main head is cut, the plant will produce many side shoots.
Harvest Regularly Check plants every few days once harvesting begins. Frequent cutting encourages continuous production of new shoots.
Timing Matters Harvest before flowers open, as blooming reduces flavour and tenderness. If yellow flowers appear, the spears are past their best.
After Harvest Care Water and feed lightly after harvesting to support new growth. Keep plants protected from pests during the harvest period.
Regular harvesting ensures tender spears and a long cropping season from each plant.
