Broccoli, with its dense florets and earthy flavor, is a staple vegetable in many cuisines. It can be steamed, roasted, stir-fried, or enjoyed raw in salads and crudité platters. Whether added to soups, pasta dishes, or served as a side, broccoli adds a delicious and healthy element to any meal.
Broccoli thrives along side carrots, celery, cucumber, dill, kale, lettuce, mint, and eggplant
Pest
Aphids, cabbage worms, cabbage loopers, stink bugs, and whiteflies
Watering
Water broccoli so the soil consistently stays moist, but not waterlogged. Avoid letting the soil dry out completely.
Harvesting
To harvest broccoli, cut the main head at a slant, leaving about 6 inches of stem. This encourages the development of side shoots for additional harvests. Harvest when the buds are firm and tight, and the florets are green. Regularly check for readiness and harvest to promote continuous production.
Culinary/ Uses
Broccoli, is great when steamed, roasted, or added to salads.
