(Credit: Pixaby)

When questioned about broccoli, most people will admit there was not that much difference between the best broccoli they have ever eaten and the worst. After all, there are only a limited number of ways to hide broccoli's pungent taste. The result is broccoli continues to rank fairly high on the list of vegetables people dislike most. Even its name sounds unappetizing, when compared with a vegetable such as sweet corn.

Broccoli's somewhat pungent taste causes it to rank high on the list of vegetables youngsters like the least. (Credit: Shutterstock)

The above is unfortunate, since broccoli is a powerhouse of nutrition that is relatively easy to grow in Missouri in the cool weeks of early spring or late fall. Additionally, when properly prepared it can, according to some, be quite tasty. In an attempt to inspire more people to grow and eat broccoli, the National Garden Bureau has named it its "Vegetable of the Year" for 2023.

The word broccoli was first used in the 17th century and comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage". A member of the mustard plant family (Brassicaceae), broccoli is a sub-species of Brassica oleracea. The latter is the parent species of several common vegetables including broccoli, Brussel sprouts, cabbage, cauliflower, collard greens, kale, and kohlrabi.

The tight, immature flower buds of broccoli are the part of the plant most widely consumed. (Credit: Pixapay)

Broccoli's scientific name, Brassica oleracea var. italica, reflects its Mediterranean origin where it has been used as a food source since the Roman era, 2000 years ago. The vegetable was popularized in France in the mid-1600s where it was called "Italian asparagus." The English adopted broccoli about 70 years later and, in the 1800s, it was brought to the United States by Italian immigrants.

Although all parts of broccoli (including its stems and leaves) are edible, its immature flower buds are most commonly consumed. There are number different types of broccolis including:

• Calabrese (heading) broccoli with its large crowns and sturdy stalks is the most widely grown type, both commercially and in home gardens. It is available in green or purple.
• Sprouting (baby or mini broccoli) has gained popularity in recent years. This type has small heads and long, tender stems.
• Broccoli raab (rapini) bears dark green leaves on slender stems with small flower clusters. More closely related to turnip than broccoli, its taste can be rather bitter.


Broccoli raab (rapini) likely was the type of broccoli first used as a food source by humans. (Credit: Shutterstock)

The following table lists popular varieties of heading broccoli for our climate.

Broccoli is a cool-season crop that grows best at temperatures between 65 to 75 degrees F. Select a garden location that receives at least six hours of sun with well-drained, fertile soil having a pH of 6.0 to 6.5. Since temperatures warm rapidly in Missouri in late spring, it is best to establish broccoli from started transplants, rather than seeding directly in the garden. Properly hardened broccoli transplants can tolerate freezing temperatures. Therefore, broccoli can be planted in late March in many parts of Missouri. Space plants 18 to 24 inches apart in rows that are spaced 36 inches apart. Water frequently until plants are established.

Broccoli normally is established in the garden using transplants started in a greenhouse to allow the crop to mature before the onset of high temperatures. (Credit: Shutterstock)

Broccoli is a fairly heavy feeder and, after planting, will require additional nutrients. Initial (pre-plant) fertilization should be based on soil test results. During the growing season, apply 2 pounds of 5-10-15 fertilizer or equivalent per 100 square feet of bed each month. Like other plants in this species, broccoli needs good soil moisture. To produce flavorful and firm heads, the plants must not experience water stress. If the plants do not receive at least one inch of water per week from rainfall or irrigation, they may form small, disappointing, and off-flavored heads.

Broccoli does not compete well with weeds which also can harbor insect pests. Frequent, shallow cultivation to eliminate weeds before they become a problem is best. Cultivate just deeply enough to cut the weeds off below the surface of the soil, taking care not to damage roots of broccoli plants. Mulching broccoli can also aid in weed control and conserve soil moisture.

Common insect pests include aphids, imported cabbageworm, cabbage looper, and root maggots. Lightweight floating row cover can be helpful in excluding insect pests. Additionally, broccoli is subject to infection by blackleg, black rot, and clubroot. Rotating planting location in the garden can help curb disease infection.

Since broccoli does not need to be pollinated, the use of floating row cover is a good way to exclude insect pests. (Credit: University of Wisconsin)

Broccoli should be harvested when the florets around the edges of the head start to loosen a bit, but the center of the head is still tight and green. Removing the heads before they begin to mature (flower) will help ensure a more flavorful crop. Using a clean knife, cut the heads near their base at an angle. After cutting the initial head, broccoli stems of many varieties produce smaller secondary heads (sprouts) at their leaf nodes. Continue to harvest these sprouts until the weather becomes hot and quality declines. In addition to freezing well, broccoli can be stored in plants bags in a refrigerator for three to five days.

The presence of open florets is an indication that broccoli is past its prime for harvest. Although edible, overly mature broccoli tends to be more pungent than "young" broccoli. (Credit: Shutterstock)

The perceived bitterness of broccoli and other vegetables in the cabbage family results from phytochemicals they produce which contains sulfur. When broccoli is chewed or chopped, a compound called sulforaphane along with other secondary metabolites are formed due to enzymatic activity. Although sulforaphane and its related compounds are thought to be beneficial to human health, they can make broccoli unpalatable because of their (somewhat) bitter taste. Growing broccoli in cool weather and harvesting it when it is young is the best way to curb bitterness. Boiling broccoli in salt water tends to tame the bitter compounds but releases other beneficial nutrients in the process.

Fun Broccoli Facts:

• The average American eats 5.8 pounds of broccoli each year.
• Over the past 25 years, broccoli consumption has increased by over 940 percent.
• Broccoli is full of vitamins and minerals. It especially is rich in vitamins C and K, and in beta-carotenes. One cup of broccoli has more vitamin C than an orange.
• Rich in sulfur compounds, broccoli may support digestive system health, improve defense against infections, and reduce the risk of certain forms of cancer.
• An avid gardener, Thomas Jefferson grew broccoli at Monticello from seeds he obtained from Italy.
• Former President George H. W. Bush banned broccoli from being served on Air Force One.
• The United States is the 3rd largest broccoli producer in the world, but well behind both China and India.
• California grows 90 percent of the U.S. broccoli crop. All of it is hand-harvested.
• The heaviest head of broccoli was grown in Palmer, AK and weighed an astounding 35 pounds.