Calabrese, commonly known as calabrese broccoli, is a hardy vegetable grown for its large green heads and tender flowering shoots. It forms a central dome-shaped head made up of tightly packed flower buds, supported by thick, edible stems and surrounded by broad blue-green leaves. Once the main head is harvested, many varieties continue to produce smaller side shoots, extending the harvest period.
Originating from Italy, calabrese thrives in cool to mild conditions and is typically grown for autumn harvests, though some varieties are suited to spring cropping. It is valued for its mild, slightly sweet flavour and high nutritional content, being rich in vitamins, fibre, and antioxidants. Calabrese is versatile in the kitchen and can be steamed, stir-fried, roasted, or added to soups and pasta dishes, making it a staple crop in vegetable gardens.
Choose the Right Time Calabrese prefers cool to mild weather. Sow seeds in spring for summer harvests or early summer for autumn harvests. Avoid extreme heat, which can cause bolting.
Choose the Right Location Plant in full sun. 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 appear in 7–10 days. Transplant when seedlings 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 to keep soil evenly moist. Lack of water can result in small or poor-quality heads.
Feeding Feed with compost or a nitrogen-rich fertilizer once established. A second feed after harvesting the main head encourages side shoots.
Care and Protection Keep beds weed-free. Mulch to retain moisture. Protect from pests such as cabbage white butterflies, aphids, and pigeons using netting.
With steady care, calabrese grows quickly and rewards gardeners with generous harvests of nutritious, flavourful heads and shoots.
When to Harvest Harvest when the main head is firm, tight, and deep green. The flower buds should be compact and unopened. This is usually 8–12 weeks after planting, depending on variety.
How to Harvest Use a sharp knife. Cut the main head with 10–15 cm (4–6 inches) of stem attached. Cut at a slight angle to prevent water collecting on the stem.
Encourage Side Shoots After harvesting the main head, leave the plant in the ground. Continue watering and feeding lightly. Smaller side shoots will form and can be harvested over several weeks.
Harvest Regularly Check plants every few days once heads begin forming. Harvest promptly to prevent buds from opening into yellow flowers.
After Harvest Care Use broccoli fresh for best flavour. Can be refrigerated for short-term storage or blanched and frozen.
Harvesting at the right time ensures tender stems, good flavour, and extended cropping from each plant
