Piracicaba Broccoli

Unique and tasty green sprouting broccoli from Brazil produces a small central head, then abundant small shoots for multiple harvests.

Attractive, rare “open curd” form sprouting broccoli. Pronounced "pee-ra-SEE-ca-ba", this broccoli was developed by Escola Superior de Agricultura Luiz de Queiroz in Piracicaba, Brazil. Sweet, great flavour for steaming, grilling or roasting. Produces shoots for several months. More heat tolerant than other broccoli. Many people report this being their favourite broccoli. Read more: https://growingformarket.com/articles/piracicaba.

Growing: Direct seed or transplant. Transplanting: sow seeds 1/4" deep. Moderate bottom heat speeds germination. If starting early in the season, germinate seedlings under bright overhead light to avoid legginess. Start seedlings 4-6 weeks prior to your intended transplant date. Transplant mid- to late-spring, with plants spaced 2' apart. Direct seeding: sow shallowly, 1/4" deep, in mid- to late-spring for best early season growth. Plant 2-3 seeds in each planting hole, and thin to strongest plant.

Growing tips: Broccoli requires fertile soil and consistent moisture for best growth and flavour. Well amended sandy soils work, loams are ideal, and well-structured heavier silt-clay soils may work as well. Regular waterings produce the sweetest flavoured heads, and dryness will produce more bitter flavours. Early season plantings are attractive to slugs, so monitor for slug damage. A liquid fertilizer with abundant nitrogen will help speed growth.

Dry growing (growing without watering or minimal watering): This broccoli is more heat tolerant than most. However, like other broccolis, drought will increase the amount of bitterness of the shoots. Mitigating approaches include early planting, wide spacing, minimizing soil water evaporation by mulching, and regular feeding with a liquid fertilizer which will supply a nutrient boost as well as some water. Experiment with shade cloth to reduce plant stress.