This favourite among health-giving brassicas will provide backyard bounty over the colder months.
Even people who aren’t particularly excited by vegetables still have a soft spot for broccoli. It has a delicate flavour that adds to
just about every meal, whether served raw as an hors d’oeuvre, in pasta dishes and stir-fries or as a side dish on its own. And let’s not forget how nutritious it is. Broccoli is rich in vitamins A and E, folate, calcium and iron and contains more vitamin C than oranges.
Broccoli is one of the stars of the brassica family, which also includes cabbages, cauliflower and the unloved Brussels sprout.
>Autumn is a great time to get seedlings into the ground because, as the weather cools, broccoli really comes into its own for hearty soups and stews.
If you’re after a pretty standard-looking broccoli with one head that you pick and eat, look for varieties such as Green Dragon.
The juicy, green heads are full of flavour and ready to be harvested 10–12 weeks from planting.
Broccoli
Common name: Broccoli
Botanical name: Brassica oleracea var. italica
Requires: Sun, fertile well-drained soil
Dislikes: Heat and poor drainage
Suitable for: Cool to temperate climates; gardeners can grow it in garden beds or large pots.
Habit: Upright plant with a central flower head and side shoots
Needs: Regular watering and fortnightly feeding with a liquid fertiliser high in nitrogen
Difficulty: Moderately easy
“If you’re a pretty standard-looking broccol