Light: sunny
Soil: well-drained, high organic matter; pH: 6.0 to 6.7
Fertility: Rich.
Temp: Cool (60 to 65° F).
Moisture: Keep moist, not waterlogged.
Planting: Start seeds indoors for early spring transplants. Seed in beds or flats for fall transplants.
Spacing: 15 to 24 inches by 24 to 36 inches.
Hardiness: Hardy annual.
Fertilizer Needs: Heavy feeder. Use starter fertilizer when transplanting. Sidedress three weeks later and again as needed with l- 1/2 ounces of 33-0-0 per 10 foot row.

Description
A member of the cabbage family, broccoli is grown for its edible, immature flower heads. One of the most nutritious vegetables, broccoli contains high levels of antioxidants.

Care and cultivation
Broccoli prefers cool temperatures. In many regions it can be grown as both a spring and fall crop. Choose varieties touted for their abundant side shoots to extend the harvest; once the central head is harvested, these side shoots will continue to produce small heads for weeks.

Site Selection
Select a site with full sun and well-drained soil. Prepare the garden bed by using a garden fork or tiller to loosen the soil to a depth of 12 to 15 inches, then mix in a 2- to 4-inch layer of compost.

Planting Instructions
Start spring transplants indoors five to seven weeks before the last spring frost date, or buy nursery transplants three weeks before the last spring frost date. Where the weather is warm, select a variety that is bolt resistant. Set out transplants three to four weeks before the last spring frost. Space plants 18 inches apart. Protect transplants from hard frosts with newspapers, plastic cones, paper bags, or baskets. Provide a windbreak to reduce transplant shock and moisture loss. For fall crops, direct seed the broccoli in the garden 85 to 100 days before the average first fall frost date.

Care
Mulch plants to help keep soil moist, and water plants during the summer if rainfall is less than 1 inch per week. Contact your local County Extension office for controls of common broccoli pests such as flea beetles, cabbageworms, and cabbage loopers.

Harvesting
Harvest for peak quality when the buds of the head are firm and tight. If buds start to separate and the yellow petals inside start to show, harvest immediately.

Days to Maturity: 60 to 100 days.
Harvest: Large terminal buds cluster before flowers open, then small side buds cluster as they develop over following weeks. Harvest with 6 to 8 inches of stalk. Harvest sprouting and other types according to packet instructions.
Approximate yields: 6 to 10 bunches (about 4 to 6 pounds) per 10 foot row.
Amount to Raise: 8 pounds per person.
Storage: Very cold (32° F), moist (95% relative humidity) conditions for 10 to 14 days.
Preservation: Freeze.

Pests and diseases
Diseases: Downy mildew, sclerotica rot and blackrot.
Insects: utworms, cabbage worms, cabbage looper worms, flea beetles, aphids, whitefly.
Cultural: Poor heading from buttoning; early flowers from interrupted growth due to chilling when planted extremely early, drying out, or high temperatures.