The Good Seed Company
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De Cicco Broccoli is a treasured Italian heirloom introduced to the US in the late 1800’s and for good reason. It is an abundant and early producer of delightfully flavored good sized, blue-green heads, from both the main stalk and side shoots. Delicious raw or cooked, it also freezes well. The flowers make tasty edible treats on their own or tossed in salads or stir-frys, and the seeds are great for sprouting too!
Start indoors about 6 weeks before last frost or sow directly outside after last frost. Thin your plants to about 1 ft apart, and space rows about 2 ft apart. Like other members of the Cabbage tribe, broccoli likes cool weather and a fertile soil (rich in nitrogen and phosphorus) with good moisture retention. Does best in Spring and Fall when soil temperatures range about 45-65 degrees F. Can handle frosts. Harvesting main head at about 3” encourages side shoots. In the event you discover pests: Paper collars around base control root maggots. Cabbage worms and loopers can be controlled with BT (Bacillus thuringiensis).
cool weather plants that like regular watering & rich soil
protect young plants from frost
companion planting aromatic herbs (lemon balm, sage, oregano, borage, hyssop, dill, rosemary) and/or high blossom flowers like tall marigolds and calendulas near or among brassicas helps keep pests away; or make our cabbage moth decoy (details on our blog)
cross-pollinates readily with cabbages, broccolis, brussels sprouts, cauliflowers, kohlrabis, and other Brassica oleracea varieties; recommend saving seed from only one variety at a time
Seed Count: 100
Plant Cycle: Annual
Days to Germinate: 5-10
Days to Harvest: 48
Seed Source: Certified Organic
Planting Seasons: Spring and Fall
Cold Hardy: Yes
Seed Saving Level: Advanced
Seed Storage : About 5+ years, when properly stored (cool, dry, dark)
Lettuce - Salad Bowl
Kale - Blue Scotch Curled
Cabbage - Danish Ballhead
Pea - Green Arrow
Kale - Red Russian
Carrot - Nantes
Squash, Summer - Yellow Crookneck
Greens - Arugula - Roquette
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