Early ripening varieties of broccoli can be harvested in the first half of summer. We have compiled a selection of 5 early varieties and hybrids of this crop for the middle zone, which have managed to win the trust of experienced vegetable growers.
Broccoli is the absolute champion among vegetables in terms of minerals and vitamins. In addition, this variety of cabbage takes root well in the conditions of the middle zone and, with proper care, produces a good harvest. And if you plant one of the early varieties or hybrids in April, you can start harvesting broccoli in late June - early July.
You can read detailed recommendations for growing broccoli in open ground and through seedlings, including sowing dates, fertilizer application schedule and harvesting rules by following this link.
Batavia F1
Batavia F1 is a mid-early broccoli hybrid of Dutch selection. The size of mature inflorescences is impressive: on average, the heads weigh 700-800 g, but can reach a record 2 kg. In addition, cut vegetables tolerate transportation well, unlike most other varieties of broccoli.
| Growing | Ripening time (days) | Head weight (kg) | Productivity (kg per sq.m.) | Peculiarities |
| 95-102 | 0,6-2 | 2,6 | Good transportability | |
Features of broccoli
This culture is known primarily for its anti-cancer and dietary properties, in addition, it stimulates the process of blood formation. Broccoli is especially beneficial for those who suffer from diabetes or heart disease, and due to its high amount of fiber and folic acid, cabbage is also recommended for pregnant women.
Note! It is believed that even a “lazy” summer resident can grow broccoli. The culture is easy to care for, as you will see for yourself by reading the instructions and recommendations given in the article. But first, we advise you to find out what the plant is.
Broccoli is a crop from the cruciferous family, the stems of which can reach 0.8-0.9 m in height. Many buds are formed in the upper part of the stems - they are edible. Externally, the crop resembles cauliflower, but differs favorably from it in that it forms several heads at once.
Note! If cabbage grew on the plot, then over the next four years other plants need to be grown there.
The process of growing broccoli, as already noted, is extremely simple. The crop can even be grown on a windowsill, although that’s not what we’re talking about now. Today you will learn how to grow broccoli in your garden.
Vyarus
Broccoli of the Polish variety Vyarus cannot boast of such impressive inflorescence sizes as Batavia F1, but after cutting the main head, additional ones quickly form on the stem. That is why, with a small mass of inflorescences, this variety of broccoli has such a good harvest.
In addition, plants of this variety can withstand both low and high temperatures.
| Growing | Ripening time (days) | Head weight (kg) | Productivity (kg per sq.m.) | Peculiarities |
| 65-75 | 0,2-0,3 | 2,9 | Resistance to adverse temperatures | |
What is broccoli: what everyone should know
Broccoli is an annual plant that belongs to the Brassica family. Externally, broccoli resembles cauliflower. The inflorescences are located close to each other, forming spheres. Each inflorescence system is located on a succulent stem. In the photo of broccoli cabbage you can see that it is a densely packed sphere of inflorescences that are green or green-violet in color.
The product is low in calories, but at the same time it is very filling. Usually it is the inflorescences that are cut from the fleshy stalk that are eaten. Broccoli can be boiled, stewed, or fried in batter. It combines ideally with various products, adding new flavors to the dish.
Curly head
The weight of the main inflorescence of broccoli Curly head exceeds 500 g. After cutting it, 5-6 lateral heads weighing 30-40 g are formed on the stem.
This cabbage practically does not get sick. The inflorescences store well and are suitable for freezing.
| Growing | Ripening time (days) | Head weight (kg) | Productivity (kg per sq.m.) | Peculiarities |
| 80-95 | 0,5-0,6 | 2,4-3,6 | Disease resistance | |
Brief characteristics of vegetable crops
Broccoli belongs to the Cruciferous family
It originates from the Mediterranean, but its pedigree is not known for certain. It was obtained in Italy by simple selection several centuries ago, when there was no idea about selection.
It is genetically close to cauliflower, which was bred by hybridization from broccoli. Although some botanists claim that it was the other way around.
They are similar in appearance and form inflorescences collected in a head. The cauliflower inflorescences are very dense, while the broccoli are looser.
Modern broccoli has 200 varieties that have spread throughout the world. Such abundance and growing needs indicate its value as a dietary and vitamin product.
Biological characteristics of vegetable crops:
- the stem grows up to 60-90 cm;
- bush large, spreading;
- at its top peduncles with small, green buds are formed, which are edible;
- buds of small flowers form a head of green, blue or emerald color;
- the inflorescence head differs in shape, forming conical and round outlines;
- forms additional flower stalks on side shoots;
- has a different weight (150-700 g and even 1 kg), which is influenced by the variety;
- the leaves are large, whole and slightly corrugated, located on long petioles;
- characterized by cross-pollination;
- main varieties: capitate and stem;
- the growing season lasts from 50 to 150 days, which depends on the speed of ripening of the variety.
There are winter and spring varieties. In the regions of Russia, spring broccoli with a green head is most often grown. This is a hybrid variety that belongs to the Italian green branched variety.
Early varieties form lateral heads simultaneously with the central one. In later ones, they are formed after cutting the central one. The ability to form heads on stepsons significantly increases productivity, lengthening the growing season.
Stromboli F1
This Dutch-Israeli hybrid was included in the Russian State Register of Seeds only in 2015 and is so far sold only in bags of 1000 pieces. An obvious plus is that the seeds have already been treated with Thiram (fungicide).
Stromboli F1 is an early ripening and fairly large-fruited hybrid. Its inflorescences are very tasty and nutritious.
| Growing | Ripening time (days) | Head weight (kg) | Productivity (kg per sq.m.) | Peculiarities |
| 65-70 | 1 | 2,5-3 | Resistance to bacteriosis | |
Harvest variety of broccoli
The overseas guest broccoli came to our tables from Italy itself. It was once grown in the Mediterranean, but over time the fame of asparagus cabbage, as it was called in those days, spread to America, China, India and, of course, Russia. Domestic breeders have established in the state register of breeding achievements that all varieties included in the official publication are approved for use in any region of Russia.
The ideal temperature for growing broccoli is 18-20º C, which is typical for northern summer. Even if it's a cold summer with lower temperatures, cabbage can easily be kept in a greenhouse. Despite all this, each region has certain features of growing vegetable crops. For northern latitudes, it is better to use early-ripening varieties that will have time to ripen during a short summer; here are some of the most successful varieties in terms of frost resistance and yield:
- Broccoli "Marathon F1" is recognized as one of the most delicious vegetables of its kind. The delicate taste of broccoli goes well with soup vegetables; it is ideal for casseroles, fillings, and sauce serving. The variety is frost-resistant and prefers cool climates. It is recommended to grow the seeds of this variety into seedlings and plant them in open ground or a greenhouse. As for caring for this subspecies of cabbage, the vegetable quickly adapts and is resistant to parasites, especially Perenospora parasitica. After 80-85 days, the cabbage will bear its first harvest. It should be noted that powerful bushes produce abundant fruits, up to 4.5 kg per 1 m². Smooth heads from light green to dark shades are stored until the end of winter, elastic branches are ideal for freezing;
- Broccoli "Agassi F1" - bred in Holland. It has valuable dietary and healing properties. Belongs to early ripening species. From the moment the seeds germinate until the harvest takes 60 to 65 days. During growth, the inflorescences form into smooth round heads, 18-20 cm in diameter. The average weight of the vegetable is 700 g. The green heads of this vegetable have a bright herbal aroma, which gives cabbage an excellent individual taste. Agassi has a long shelf life and good transportability. Thanks to its dense stem and fruit part, cabbage can be stored frozen;
- Broccoli “Beaumont F1” is a hybrid produced in the Netherlands, belongs to the mid-early varieties and has good adaptation to the northern lands. From the moment the seeds germinate to harvest, an average of 75 days pass. After cutting off the large head, small shoots form on the bush, which subsequently grow into a small cabbage. The hybrid has good yield. An average head of cabbage weighs about 2 kg. In addition, cabbage has an attractive appearance and excellent taste. Emerald green fruits on green stalks do not lose their commercial qualities for a long time, and they also retain beneficial vitamin properties for a long time. This species is resistant to fusarium;
- Broccoli “Monaco F1” - the Monaco hybrid differs from the species described above in that it does not have side shoots. It grows in dome-shaped inflorescences on a powerful, dense stem. Cabbage grows on average in 75 days. The weight of one head of cabbage ranges from 1.5 to 2 kg. The vegetable is resistant to bacteriosis and fusarium; in addition, it is ideal for northern latitudes. Monaco cabbage likes cool weather and indirect sunlight;
- Broccoli "Vyarus" is an early variety that ripens 50 days after planting the seedlings. Near the main head many small lateral heads grow. The color of the vegetable is green-gray. The main head weighs 350 g, diameter 17 cm, small heads can weigh 30-50 g, depending on the size. Despite the fragmentation of the plant, this variety has very tasty fruits that differ from most hybrids in their pleasant aroma. The difference between this variety is that the plant perfectly tolerates both heat and cold.
Jung F1
The inflorescences of this hybrid are quite small, but very tasty. Yunga is a true champion in vitamin content. Therefore, in order to preserve them, it is better not to boil the cabbage, but to eat it fresh.
| Growing | Ripening time (days) | Head weight (kg) | Productivity (kg per sq.m.) | Peculiarities |
| 60-65 | 0,2 | 1,3 | High content of β-carotene and vitamin C | |
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When planting early-ripening varieties and hybrids of broccoli in the garden, it is worth considering that they are inferior to mid- and late-ripening varieties in yield. But the fresh inflorescences of this valuable type of cabbage will decorate your table 1-2 months earlier than most summer residents!
History of broccoli cultivation
Broccoli is native to the eastern Mediterranean. Archaeologists discovered a description of this cabbage in sources dating back to the beginning of our era. The ancient Romans cooked broccoli in wine sauces and ate it with various seasonings.
Broccoli settled in other European countries about 300–400 years ago, and in the 18th century it was transferred to America, where it took root so much that it was from there that the fashion for this vegetable began to spread throughout the world. And now in the USA it is one of the most popular vitamin products.
Because broccoli tastes similar to asparagus, it is sometimes called asparagus kale.
Harvest and storage
The fruits are harvested before the flowers bloom. By waiting for the heads to enlarge, you can miss the moment of their transition to a loose state, which is accompanied by a decrease in taste.
Harvest during cool hours. The cut is made at an angle 10–15 cm below the head.
Asparagus cabbage is a product with a short shelf life. Care is taken in advance about how to preserve this storehouse of useful substances.
Store:
- in basements;
- in refrigerators;
- In freezers.
The shelf life in the cellar at a temperature of 0–3°C is extended to 2 months. To do this, the heads are placed in plastic boxes with holes on a damp cloth. The fruit itself must be dry. Cover the top with film.
In the refrigerator, the shelf life will expire in 2-3 weeks. Unwashed broccoli is packaged in plastic bags with holes. Otherwise, save the cabbage in a bowl of water. The water is changed daily.
And only by freezing the fruits, which preserves the taste and vitamins, can the pleasure of eating broccoli be increased for up to 12 months.
To do this, pour the washed product with warm water in which 2 teaspoons of salt and vinegar are dissolved. Leave for 15–20 minutes to get rid of insects and dirt.
Wash, disassemble into inflorescences.
After three minutes of blanching, immerse in cold water. Dry. Distributed into packages.
Landing
Cabbage is planted in the ground in two ways: without seedlings and more effective seedlings.
Seeds prepared for planting are placed in hot water (50°C) for 15–20 minutes, then in cold water for 2–3 minutes, after which they are soaked in any growth stimulant.
Seedling method
When growing seedlings, planting containers are taken 25 cm high, drainage is placed on the bottom, and covered with soil consisting of a mixture of turf, sand and humus, taken in equal volumes. Moisten the soil with a spray bottle, make grooves 1 cm deep and place dried seeds at a distance of 3 cm from each other. In the future, adhere to the temperature regime:
- Before emergence - 19–20°.
- After appearance, the temperature is lowered to 10° for a week.
- Before picking, the daytime temperature is maintained at 15–17°, and the night temperature at 8–10°.
- After picking for 3–5 days, the heat in the room is raised to 22°.
- 2 weeks before planting in the ground, plants undergo a hardening procedure.
At the age of two weeks, broccoli is planted in peat pots.
When 5–6 true leaves are formed, the cabbage is planted in the ground.
Cabbage is ready to change its temporary registration to a permanent one
The problem of acute lack of time is solved by planting seeds in the ground, which is insulated with film. After 30–45 days, the culture is planted.
Starting in May, the seeds are sown in open ground in a permanent place. With this method, you will need more seeds than when growing through seedlings. Subsequently, the cabbage bed is thinned out by carefully plucking or cutting off excess seedlings.
Landing area
For planting, choose a sunny area, sheltered from the winds. The soil is prepared in the fall; lime, potassium nitrate, and organic matter are added for digging. Crushed eggshells are used for liming.
Potatoes, carrots, cucumbers, and legumes are considered good predecessors for broccoli. The plant is not planted after cabbage, radishes, turnips, or beets.
Landing in the ground
Seedlings are planted on a cloudy day or in the evening according to a 40 by 60 cm pattern.
The optimal planting scheme for broccoli is 40 by 60 cm
Cabbage is buried in well-drained holes up to the first leaves. When planting, most of the stem remains below ground level; as it grows, soil is added to the hole and gradually brought to the level of the bed.
The most popular cooking options for broccoli
Many people think that broccoli dishes are tasteless or even disgusting. But in fact, if you use broccoli as the main ingredient in your dishes, you will get an original taste option.
Recipes with broccoli with photos are presented in the following options:
- Broccoli sauce. You need to mix 1 glass of sour cream, 3 sprigs of chopped basil, 3 cloves of garlic, which was passed through a press. Add salt and black pepper to taste. Add 1 tablespoon of vinegar and 2 sugar. Season the mixture with lemon juice. Boil 1 kilogram of already prepared broccoli florets. When the product becomes soft, drain the water and transfer the mixture to a frying pan. Pour sour cream sauce over the cabbage and simmer for 5 minutes with the lid closed.
- Broccoli in batter. Cut the cabbage florets into slices. Boil the slices in salted water until half cooked. While the vegetable is cooking, you need to prepare the batter. Beat 1 egg with salt and black pepper. Add 2 tablespoons of flour to the mixture. When the vegetable is boiled, dip it in the egg batter and roll in sesame seeds. Fry the pieces in a frying pan with hot vegetable oil. After frying, place the vegetable on a paper napkin to remove excess fat.
- Omelette in the oven with broccoli florets. Place 4 inflorescences in boiled water and leave for 2 minutes. Remove the cabbage and immediately rinse with cold water. Beat 4 eggs with a whisk, add salt. Pepper to taste. Additionally add 2 tablespoons of sour cream and 1 tablespoon of flour. Grease the muffin tins with butter and place the boiled inflorescences on the bottom. You can add some chopped greens. Fill the pan with the egg mixture and place in the preheated oven to bake. Remove the finished omelette from the oven after 3 minutes and remove from the molds.
We present the simplest and fastest recipes that are ideal for the breakfast menu. No less tasty and satisfying are broccoli soups, casseroles, and stews. Cabbage goes perfectly with many foods: meat, fish, dairy products, rice.
Benefits and nutritional value
It is difficult to overestimate the benefits of a Mediterranean product
Broccoli is a dietary product; its calorie content is 34 kcal/100g. Vegetables are a real “vitamin-mineral cocktail” for the body, which contains macro- and microelements, vitamins B, PP, E, C, K, carotene (provitamin A). Proteins contain a number of essential amino acids, for which broccoli can compete with beef and chicken eggs. The main % comes from simple carbohydrates or sugars.
In terms of benefits and diverse chemical composition, broccoli occupies a leading position compared to its closest cabbage relatives. Used in baby food, useful for older people.
This is a means for the prevention and treatment of:
- atherosclerosis;
- vascular and heart diseases;
- nervous disorders;
- gastrointestinal diseases;
- malignant neoplasms;
- radiation sickness.
Broccoli has an excellent taste, reminiscent of green asparagus. Hence its second name – asparagus cabbage. And young leaves are not inferior in nutritional value to spinach and kale.
Broccoli has been part of the traditional Italian diet for 1.5 thousand years. A European eats up to 5 kg of healthy vegetables per year. There has been an increased demand for this variety of cabbage all over the world. In terms of consumption, it is only a fraction of a percent inferior to everyone’s favorite – white cabbage.
The principle of harvesting: how to properly cut cabbage to get a secondary harvest
A photo of what broccoli looks like when ripe can be found on the seed packet. But, in addition to identifying the ripe heads, it is worthwhile to correctly collect the fruit itself.
When cutting broccoli, follow these guidelines:
- Collection is carried out exclusively in the early morning, when the air temperature is low and humidity exceeds the norm.
- You need to take the head of the inflorescence with your left hand, and remove the leaves that are under the fruit with your right hand.
- Step back 10-12 centimeters along the stem from the head and cut off the inflorescence. For cutting, you should use a sharp knife, which will help you realize your plans quickly and will not significantly damage the stem.
If harvested correctly, an intact stem can produce another harvest. The secondary harvest of broccoli cabbage in the photo, the cultivation and care of which was correct, will present inflorescences no worse than the first harvest. In this case, it is worth keeping an eye on the side shoots. If they grow after the head is removed, then there is no need to wait for a second ovary. It is necessary to systematically remove large leaves that may develop along the stem of the plant.
While waiting for the secondary harvest, it is worth following the rules of caring for broccoli, as this will significantly increase the chances of promoting the development of the inflorescence. In the future, a well-groomed bush will be able to produce high-quality seeds for sowing.
