Select language:
Welcome to Sproutrade
Broccoli, Sprouting - Di Cicco (organic) 
Minimum product quantity --
Packaging --
Price Details 1 oz $4.63; 4 oz $9.25; 1 lb $23.00; 5 lbs $84.66; 25 lbs $378.00
Product Specification --
Product Number --
Place Manufactured --
Posted On Nov 9, 2014
Posted By Mountain Valley Seed Company 
Payment Mode --
Category (Industry) Seeds
Country United States
State Utah
More Products
Relevant Videos
  • No Videos.
Details











Broccoli – Di Cicco








Latin Name: Brassica oleracea



Other Names:



Recommendations:



Type: Heirloom (OP)



Description:



Di Cicco is an Italian heirloom broccoli dating back from 1890. Very vigorous plants produce heavy crops of 3 to 4 inch wide, blue- green, central heads. Great side- shoot production. Can also be used as a sprouting broccoli.




































































Planting




Sow




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 as 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




Sun exposure




Full sun to light shade.




Seeds per ounce




9000




Days to germination




6-10




Germination Temperature




50° to 70°F




Days to maturity




50-70




Mature size




2 to 3 feet




Companion plants




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
















































Info




Tips and tricks




Plants have shallow root systems, mulch to protect roots. Keep well- weeded to avoid weed competition and conserve moisture. Can be grown as a sprouting broccoli indoors in sprouting trays.




Fruit/produce description




3 to 4 inch bluish- green central head, then lots of medium- sized 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




Broccoli sometimes gets cabbage loopers or cutworms. For loopers spray with Bacillus thuringiensis (Bt). For cutworms put cardboard collar around new transplants to extend 1” to 2” above soil level.




Yield data




1 ½ pounds of product per plant.




How to preserve




Cut up, blanche, and freeze in freezer bags.




Seed collection




Insure isolation from all members of the Cole family to avoid cross pollination. After harvesting heads a small yellow flower will appear, and green pods will begin to form. Allow pods to turn brown and dry out. Once pods are dry, they can be picked and opened by hand.




Nutritional Info




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






Recipes:



Roasted Garlic Lemon Broccoli



Ingredients



2 heads broccoli, separated into florets



2 teaspoons extra-virgin olive oil



1 teaspoon sea salt



½ teaspoon ground black pepper



1 clove garlic, minced



½ teaspoon lemon juice



Directions



Preheat oven to 400°F. In a large bowl, toss broccoli florets with extra-virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. Bake in preheated oven until florets are tender enough to pierce stems with a fork, about 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over broccoli before serving.