Brassica oleracea
DESCRIPTION
This mix contains sprouting broccoli varieties. After harvesting the primary head, the plants will branch and produce many heads, and continue to do so throughout the season as long as they continue to be cut. Bushy plants get 2-3 feet tall.
PROVENANCE
The current mix is Oshkosh-grown seed, resulting from a “landrace” project began in 2025 with a diverse mix of sprouting broccoli seed grown in Wisconsin by Clint Freund of Cultivating the Commons and distributed by the non-profit Going to Seed. As we save seeds from plants that do especially well or have other desirable properties, we are creating a mix of seeds that is well adapted and pleasing to the gardeners in our location. This on-going landrace project is directed by Jason Mills, with participation by several seed savers in the OSS Collective.
GROWING RECOMMENDATIONS
Start indoors in late March and transplant out in mid April. Provide at least 24-inch spacing in rows or beds. Spray with BT (bacteria-based pest control certified for organic farming use) to control cabbage butterfly larvae.
SEED SAVING
Once you stop harvesting broccoli flower buds to eat, the white and yellow flowers will open and eventually make seed. Birds are likely to eat that seed before it is mature and harvestable as seed. So, as you notice the green pods forming with seeds inside, cover with mesh or paper bags to protect them. Cut seed stalks off plants when some green pods are turning brown. The seed will continue to develop and eventually dry off the plant if still attached to the stems. During this process, put them in a well-ventilated area away from rodents.
CULINARY USE
Stalks and leaves are edible, too–not just the florets.
PRESERVING YOUR HARVEST
Blanch and freeze broccoli florets, stems, and leaves.