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Broccoli - Packman Hybrid (treated) 
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Price Details 100 seeds $4.00; 1,000 seeds $17.66;pkg (15 seeds) $2.29
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Posted On Nov 9, 2014
Posted By Mountain Valley Seed Company 
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Category (Industry) Seeds
Country United States
State Utah
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Broccoli - Packman

Latin Name: Brassica oleracea

Other Names:

Recommendations: Utah State University

Type: F1 Hybrid


Great performer in both summer and fall. Very tender and mild flavor. Uniform dark green heads with many side-shoots.



Start indoors or direct sow.

Seeds needed

½ oz per 100 ft row.

When to sow

Hardy group. Sow seeds as soon as soil dries out in Spring. Seeds will germinate in soil temperatures as low at 40°F. Sow seed in July for fall crop.

Planting depth

¼ - ½ inch.

In row spacing

18-24 inches.

Square foot spacing

1 per square foot.

Sun exposure

Full sun to light shade.

Seeds per ounce


Days to germination


Germination Temperature


Days to maturity


Mature size

15-18 inches.

Companion plants

Celery, potatoes and onions help improve flavor when planted closely. Aromatic herbs such as rosemary, sage, and mint help repel insects.


Tips and tricks

Side shoots of plants will produce all summer long in good weather. The more you pick, the more they come.

Fruit/produce description

8 inch main head with many side shoots.

When and how to harvest

Harvest when head of broccoli is formed. Head should be firm and dark green in color. Make cut at least five inches below head on stem. Cut with sharp knife in one cut to avoid stem damage.

Pests and Problems

Flea Beetles and Aphids can damage broccoli plants. To prevent Flea Beetles keep debris removed, and rotate planting location each year. Use insecticidal soaps or a stream of water to remove aphids.

Yield data

1 ½ pounds of product per plant.

How to preserve

Cut up, blanche, and freeze in freezer bags.

Seed collection

Plant does not set seed.

Nutritional Info

Rich source of Iron, Magnesium, Phosphorus, Dietary Fiber, and Vitamins: A, C, K, B6. Very low in Saturated Fat and Cholesterol.


Pasta and Broccoli


12 oz uncooked pasta

6 ½ cups fresh broccoli florets, no stems

5 cloves garlic, smashed or chopped

¼ cup grated Parmesan or Romano cheese, grated

2 tablespoons olive oil, divided

Salt and fresh cracked pepper


Bring large pot of salted water to boil. When water boils add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli. Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to pot. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up. Add 1/2 cup of reserved pasta water and mix well adding more if needed. Serve in bowl with additional grated cheese on top.