Broccoli 'Raab Sessantina Grossa'
This Italian style broccoli is eaten leaves, stems and all, wither fresh or steamed. Beloved by the Italians for its earthy, mustard flavour and popular for its continuous harvest, it grows well over the cooler months. Unlike other raabs, this produces larger broccoli-like buds.
Prefering a slightly alkaline soil, like other members of the cabbage family, broccoli is easy to grow, and if you plant the sprouting varieties, they can be continually harvested for up to 3 months. Prepare the ground with plenty of well rotted manure or compost. Always pick the central head first, this will encourage the prolific growth od side shoots. Pick these shoots regularly and do not allow it to flower, as this will stop production of new shoots.In windy gardens the plants might need to be staked as they become top heavy.