Di Ciccio broccoli is a vigorous growing, light green plant that produces high yields of excellent quality 4" heads. This tasty, compact 2-3’ tall plant was introduced in 1890.


Family: Brassica

Species: B. Oleracea - B. Rapa

Sun: full sun

Moisture: evenly moist

Sowing Method: direct seed or transplant

Planting: spring/summer planted

Frost Tolerance: moderate frost tolerance

Qualities: heirloom, high yield, organic, salad, soup, stir-fry


Like its relatives in the Brassica family, Broccoli, popularized in modern times by the Italians, is a highly nutritious, cool season vegetable. With tree-like stalks, it can be steamed, shredded into slaw, stir fried, or eaten raw. Best storage method is freezing. Some experts claim that broccoli, when steamed, helps reduce overall cholesterol because of its high dietary fiber content. Nutrients: dietary fiber, vitamins C and K, potassium, folic acid, beta-carotene and the phytochemical quercitin.

Growing: Moderately frost tolerant biennial. Direct seeded and transplanted in spring and late summer in evenly moist soil and full sun. Plant Seeds: 1/2" deep with 2-4" between seeds, in rows 12-18" apart. Soil Temp: 50-80?F. Days to Emergence: 4-10. Thin To/Mature Plant Spacing: 18-24". Seeds/Oz: 7,000. SeedWt./100' Row: 5g. Average Yield/100' Row: 75lbs. Days to Harvest: 50-85. Seed Viability: 4-5 years. Companions: Beets, Carrots, Cilantro, Dill, Lettuce, Nasturtium, Onion, Spinach, Tomato. Antagonists: Beans, Strawberries.