Senga's Blog
Eco-chic Outdoor Living & Exterior Design
January 25/2010 – The Planning Stage: Heirloom Broccoli 'Calabrese'
Is Broccoli really Broccoli or is it Calabrese? 
The words 'Broccoli' and 'Calabrese' are different varieties of the same vegetable. In general terms, ‘Calabrese’ produces green heads and matures in late spring or early fall as cool crops. Whereas ‘Broccoli’ produces purple or white heads and matures in spring from sowing made the previous year. In other words ‘Broccoli’ is the untidy version of ‘Calabrese.’ To complicate matters what we are generally being sold in most of the super markets is generally called ‘Broccoli.’ But it is actually ‘Calabrese’ – confused yet!?!?
Broccoli evolved from a wild cabbage plant on the content of Europe over 2,000 years ago. Since Roman times broccoli was considered a uniquely valuable food among Italians. Broccoli (from the Italian plural of Broccolo, referring to the ‘flowering top of a cabbage) is a plant of the Brassicaceae (formerly Cruciferae) family. And Calabrese was developed thereafter and was named after the Italia province of Calabria where this variety was first developed.
Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties.
Heirloom Brassica oleracea 'Calabresse' Information You Need to Know
Botanical name: Brassica oleracea 'Calabresse'
Country of Origin: Italy – hundreds of years ago
Description: Large beautiful, blue-green heads 10 -20cm (4”-8”) heads on succulent stalks
Best harvested: Before bloom. Cut main central head to allow for small side shoots to emerge.
Time to Plant: Indoor March 1, April 1 (4 weeks before and after first spring frost) and Sept. 1 (8 weeks before first fall frost)
Where to Sow and Grow: Indoors in full sun and put under cloches to mitigate late spring frosts.
Space: 30cm (12”) apart
Maturity: 60 Days
Tip: These are heavy feeders but too much nitrogen produces hollow stems. Plants have shallow root systems so avoid cultivation around plants. Keep continuously moist or heads may form tiny heads prematurely.
Taste: Slightly mustard taste
Uses: ‘Calabresse’ can be used raw with dips (my favourite) chopped and tossed in salads, steamed, micro waved, added to soups, and stews.
Place in Square Foot Garden: In full sun in the square foot garden on my edible green roof. To maximize use of this space I will interplant with faster growing crops such as heirloom lettuce and Heirloom 'French Breakfast' Radishes and carrots.
