Broccoli and cauliflower are two of the most popular vegetables in the brassica family. These nutritious veggies are prized for their delicious flavor and high vitamin content. Let’s discuss everything you need to know about growing broccoli and cauliflower, from starting the seeds to harvesting!
Starting Seeds
I suggest starting broccoli and cauliflower seeds indoors about 6-8 weeks before the last expected frost date in your area. You can start them outdoors as well but I suggest getting a jump start indoors to maximize your growing season. Start the seeds in individual seed trays or in small pots filled with seed starting mix. Be sure to keep the soil moist and warm, ideally at a temperature between 70 and 80 degrees Fahrenheit.
Planting Outdoors
Broccoli and cauliflower are cold-weather crops that can tolerate light frosts and cooler temperatures. However, they should only be planted outdoors before the last frost date if they have some protection from a hard frost such as frost cloth or a cloche. Planting too early can result in stunted growth, damage, or even death of the plants. The ideal time to plant broccoli and cauliflower outdoors is after the last frost date when the soil has warmed up to around 50°F.
Once the seedlings have grown to about 3-4 inches in height and have developed their first true leaves, they are ready to be transplanted into the garden. They require rich and well-draining soil to thrive. Dig a hole deep enough to accommodate the entire root system of the seedling, and space the plants about 18-24 inches apart.
Care
Broccoli and cauliflower are heavy feeders and require regular fertilization to produce a good yield. Apply a balanced, organic fertilizer every two weeks or so throughout the growing season. See my post on Using Organic Fertilizers to learn more about fertilizer options. Water the plants regularly, making sure the soil stays moist but not waterlogged. It’s also a good idea to mulch around the plants to help retain moisture and keep the soil cool.
Pests and Disease
Insect pests such as aphids, cabbage worms, and flea beetles are a common issue with broccoli and cauliflower. Use an insecticidal soap at the first signs of pest damage. You can also make your own at home.
Insecticidal Soap
Ingredients:
- 1 tablespoon of organic liquid soap (such as Castile soap)
- 1 quart of water
- 1 teaspoon of vegetable oil
Instructions:
- In a spray bottle, mix together the organic liquid soap and water.
- Add the vegetable oil and shake well to combine.
- Spray the solution onto the affected plants, making sure to cover both the tops and undersides of the leaves.
- Reapply the spray every few days, or after rain, until the pests are under control.
Note: This solution is safe to use on most plants, but it’s always a good idea to test it on a small area first to make sure there are no adverse effects.
Diseases such as clubroot and black rot are also common but can be prevented. Practice good garden hygiene, such as removing any plant debris or weeds from the area around your plants. Rotating crops and avoiding planting in soil that has previously been infected will also help.
Harvesting
Broccoli and cauliflower are ready to be harvested when the heads have reached mature size but are still compact and tightly formed. The ideal time to harvest is in the morning when the heads are still cool and crisp. Use a sharp knife to cut the head off the stem, being careful not to damage any of the leaves or nearby buds. If you wait too long to harvest, the heads will become loose and the flavor will deteriorate.
Don’t forget about the leaves! When harvesting broccoli or cauliflower heads, you can also remove some of the larger leaves and use them in soups, stews, or stir-fries. The leaves have a mild flavor and a slightly chewy texture, similar to collard greens or kale. Using the leaves is a great way to reduce food waste and add some extra nutrition to your meals.
Storage and Preservation
Broccoli and cauliflower can stay fresh for up to a week after harvesting if stored properly. It’s important to cool them as soon as possible after harvesting to slow down the ripening process and prevent spoilage.
Preservation Methods:
- Freezing
- Fermenting
Happy Growing!
