"Piracicaba" Broccolini

Brassica oleracea

Piracicaba is a multi-cut, open-pollinated variety of broccoli developed at Brazil’s oldest agricultural university and named after the Brazilian city. It was developed for heat and humidity tolerance. Piracicaba produces a small 3" to 4" initial head followed by prolific broccoli side shoots that will keep producing for you all season long— from summer through fall. The shoots are as much about the stem and leaf as the head. The stems are tender, sweet, delicious and nutritious. The flavor of this variety is outstanding, unlike any broccoli we have tried. We hope you enjoy this delectable treat.

Growing Instructions:

Start indoors in early spring or direct seed in the garden by early May. Space plants 15"to 18" apart in rows 24" apart. Broccoli is a heavy feeder so provide plenty of compost. We also recommend a fall cover crop of peas or another annual legume to fix nitrogen for the upcoming spring planting. Mulch with leaves, or whatever you have available, to hold moisture and suppress weeds. Make sure soil pH is between 5.8 and 7.0. If plants needs a growing boost, water with nitrogen tea or compost tea a few times. A row or block of 25 plants will feed a family of 4 very well— unless you are broccoli monsters, then more plants may be required! If trace minerals are inadequate, sprinkle a small amount of woodash in each planting hole.

Harvest Instructions:

Piracicaba has an initial head about 3"to 4" across. Once harvested, side shoot production begins. Shoots should be harvested at least 4"to 6" long leaving the very base of the stem to produce new shoots. Wait to harvest until the florets begin to open to get the most out of harvest. Keep shoots well picked! Once the plant flowers, shoot production will stop. Plants bear all season. They may slow down a bit at the end of August but they will bounce right back in September!