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Hello Mid-Ohio Valley farmers and gardeners! Many areas here in the valley recorded over 3 inches of rain this week. In addition, several areas experienced flooding.
We creep closer to autumn every day, so now is a good time to plant crops for the fall garden such as kale, Swiss chard, lettuce and other greens, cauliflower and of course one of my favorites, broccoli.
Broccoli (Brassica oleracea L.) is a great addition for the fall garden. Broccoli has been cultivated for over 2,500 years; its origins are found in the Mediterranean area located in modern day Italy. It was a popular food for Romans, but broccoli did not gain favor in France until around 1650, where it was known as "Italian Asparagus."
The English adopted it about 70 years later, and it finally made it to the United States in the late 18th century when Thomas Jefferson grew it at Monticello. Although former U.S. President George H.W. Bush did not enjoy eating his broccoli, it has become a very popular vegetable in recent history. U.S. per capita consumption of broccoli has increased nearly 50% since the 1990s.
It is a nutrient-dense, cool-season vegetable which can be grown throughout West Virginia and Ohio. Broccoli is in the cole crop family and is botanically related to other popular garden vegetables, such as Brussels sprouts, cabbage, collards, cauliflower, kohlrabi and kale.
Eating broccoli, especially fresh from the garden, has many health benefits. Broccoli is rich in essential vitamins and minerals and a good source of fiber. In addition, a cup of cooked broccoli contains as much vitamin C as an orange, is a good source of beta-carotene and is low in calories.
Research has shown broccoli contains sulfur-containing compounds (found in cruciferous vegetables) and other phytonutrients which have anti-inflammatory and anti-cancer properties.
Broccoli loves cooler weather, so it grows best when average daily temperatures range from 65 to 75 degrees Fahrenheit. In most regions in the Mountain State, it is an excellent fall crop. If planted too late in the spring, it will bolt or make a flower head due to the summer heat.
However, new heat-tolerant varieties allow broccoli to be produced in all but the hottest parts of the season. Imperial, Gypsy and Green Magic are recommended heat resistant varieties.
Numerous varieties of broccoli are available for both home garden and commercial production. Broccoli will mature in about 55-70 days depending on the variety. Green Comet, Gypsy and Emerald Crown are some recommended varieties.
Good broccoli varieties will have tight buds with a domed head and grow well under temperature stress. For more information on variety selection and tips on growing broccoli, check out the WVU Extension Fact Sheet "Growing Broccoli for Beginners."
Select an area that is fertile and well drained for broccoli. It thrives in sweet soil with a pH around 6.5. Fall broccoli can follow early tomatoes or cucumbers in the garden, and mulching with straw or newspaper can help lower soil temperatures and increase soil moisture, which will improve crop growth and yield.
Broccoli is a heavy feeder. If a soil test has not been taken, a general fertilizer recommendation would be to apply 5-10-10 at 3 pounds per 100 square feet before planting. Nitrogen is important for broccoli to yield a high-quality product. Side-dress plants about three to four weeks after transplanting.
Broccoli can be directly seeded, but it is highly recommended to purchase transplants. It may be necessary to purchase seeds of improved variety of your choice. Start seeds about six weeks before setting in the garden.
Many cole crops such as broccoli are better suited for fall planting. They thrive in the cooler weather and furthermore, insect and weed pressure is not as great. Transplants are recommended to give growers a head start in the field or garden.
Fall broccoli crops should be transplanted in mid-July through September. Transplants provide the best start for spring planting to beat the heat. Be careful to select heat-resistant varieties for spring plantings.
Set broccoli plants 12 to 18 inches apart in the row, with single rows 30 to 36 inches apart. Alternatively, the plants can be grown as a twin-row on a raised bed with 4- to 5-foot centers with rows 18 inches apart. When planting broccoli in the summer for fall harvest, transplant in late afternoon to provide a less stressful environment for stand establishment.
A major pest for broccoli are cabbage worms. These insects feed on the leaves and heads of broccoli. The imported cabbage worm is the caterpillar of one of the most common butterflies in the northeast, the cabbage white butterfly. Another type of cabbage worm is the cabbage looper, which resembles an inchworm and is the larva of a mottled gray-brown moth.
Crop rotation is always recommended, but another method of prevention of these pests is excluding them from the garden. Protect plants from egg laying adults by using floating row covers or covering individual plants with fine mesh netting.
Picking insects off plants by hand should be effective for small plantings. Make sure to remove any plants at the end of the season. Research suggests cabbage worm eggs may overwinter on debris left in the garden.
Harvest broccoli before the flowers open while the floret is still in a tight green head with about five inches of stalk. If the flowers open, it's too late. When the terminal head of broccoli is removed, additional smaller heads will form as side shoot growth, increasing yield.
Cut broccoli heads using a sharp knife to limit bruising of the stem and to extend storage life. To reduce the effects of field heat, broccoli should be harvested in early morning and refrigerated. Broccoli will last up to two weeks in breathable plastic bags or containers in the fridge
Broccoli should be cooked as soon as possible after cutting in order to retain the maximum amount of vitamin C and flavor. Split the stem four ways to help it cook more quickly. When cooking, use a small amount of boiling, salted water in a covered pan. Broccoli is also an excellent candidate for steaming, which is the cooking method that best retains the plant's nutrients.
Contact me at the Wood County WVU Extension Office (304)-424-1960 or email me at jj.barrett@mail.wvu.edu with questions. Good Luck and until next time, Happy Gardening!