Aspabroc Hybrid Broccoli Seeds

Days to Maturity: 60 from transplant

Aspabroc is the original Broccolini®, developed more than 20 years ago and often imitated since. It is a cross of two types of broccoli: Italian sprouting and Chinese kale or gai lan, a leafy, thick-stemmed type with fabulous flavor. Aspabroc takes its name from the asparagus look and texture of its slender, succulent stems, but this is 100% broccoli, with a peppery-sweet bite you will savor.

This gourmet variety is delicious from top to bottom, with really exceptional flavor and texture. But what you may appreciate just as much, as a gardener, is its yields. Once you harvest the central crown (which you can do at about 50 days; it will be small but scrumptious), about 5 or 6 side-shoots will appear. A little more than a week later, these can be harvested as well, so that new ones grow. The process repeats for more than a month. That's an amazing harvest from every plant, and the later side-shoots are just as delectable as the first ones.

Unlike traditional broccoli, Aspabroc has tender stems all the way to the ground, with small, delicious leaves. Occasionally a rogue yellow flower will set, especially if you are growing this Broccolini® in late spring in a warm climate. Go ahead and eat the flower, too—you'll be surprised at how good it is. And the stems are slender and smooth, so you need never peel or chop them.

The key to harvesting Aspabroc is to cut that central crown as soon as it's formed. This will lead to great side-shoot production. After that, you're fixed up for great eating for many weeks to come.

Asprabroc is a fine crop for spring or fall. It is not as frost-tolerant as traditional heading broccoli might be, but in fall it can be grown right up to hard frost or placed in a cold frame. It is an excellent performer in spring. This plant reaches about 20 to 24 inches high, and should be spaced about 8 to 10 inches apart in the garden. Suitable for containers too, of course.

Sow the seeds of this cool-season crop directly, or transplant the seedlings into the garden when they have 4 true leaves. Before planting, prepare the soil well, adding nitrogen if necessary and neutralizing heavily alkaline or acid soils. For spring crops, start seeds indoors 5 to 7 weeks before last frost date, then set out when the soil is warm enough to work. If planting in fall, start 10 to 12 weeks before first frost date.