Cavolo Broccolo Ramoso Calabrese Seeds Early, Tender & Productive Italian Variety

This traditional Italian broccoli variety forms a compact, tender central head followed by a generous flush of side shoots, giving a long and productive harvest window. The plants are vigorous yet manageable in size, making them ideal for home gardens, raised beds and small‑scale market growers.
The heads are firm, green and pleasantly aromatic, perfect for steaming, sautéing, roasting or adding to pasta dishes and soups. With its early cycle and reliable regrowth, this Calabrian type is a favourite for gardeners who want steady yields and authentic Mediterranean flavour throughout the season.

Growing information
🌱 Sowing
Sow in trays or directly outdoors on a fine, well‑prepared seedbed.
Transplant when seedlings are sturdy, keeping the soil consistently moist for strong establishment.
☀️ Light
Thrives in full sun but tolerates light partial shade, especially in warmer climates.
💧 Watering
Water regularly to maintain steady growth and prevent stress.
Aim for even moisture rather than heavy, infrequent watering.
🌡️ Germination
Germinates in roughly 7–14 days in moist soil at mild spring or early‑summer temperatures.
📏 Spacing & size
Transplant or thin to about 40–50 cm between plants for good airflow and head development.
Keep 50–60 cm between rows to allow for easy access and side‑shoot production.

Bullet Technical Data
🌱 Sowing depth: approx. 1 cm
📅 Sow: late spring to midsummer (typically May–July in mild climates)
☀️ Light: full sun or light partial shade
🌡️ Germination: 7–14 days in favourable conditions
📏 Height: medium‑tall plants with upright habit
🪴 Spacing: 40–50 cm between plants; 50–60 cm between rows
⏳ Harvest: from around 60–80 days after transplanting, with continued side‑shoot production
🔢 Seeds: approx. standard packet (8 g)

Tips & Tricks
Prepare a fertile, well‑drained bed enriched with compost to support vigorous growth.
Harvest the central head promptly to encourage a strong flush of side shoots.
Keep plants mulched to retain moisture and reduce weed pressure.

Garden‑to‑Table Recipe
Sautéed Calabrese Broccoli with Garlic & Lemon (Serves 4)

Ingredients
400–500 g Calabrese broccoli (central head + side shoots)
2 tbsp extra‑virgin olive oil
2 cloves garlic, thinly sliced
Sea salt and black pepper
½ lemon, zest and juice
A pinch of chilli flakes (optional)
Fresh parsley, chopped

Method
Trim the broccoli into bite‑sized florets and tender stems. Blanch in boiling salted water for 2–3 minutes, then drain well. Heat olive oil in a pan, add garlic and gently sauté until fragrant. Add the broccoli, season with salt, pepper and chilli flakes, and toss over medium heat for 3–4 minutes.
Finish with lemon zest, a squeeze of juice and fresh parsley. Serve warm as a bright, flavourful side dish.