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Calabrais, organic seeds

Eco Heirloom


Is one of the oldest (1880) and most delicious broccolis. It yields a medium-sized (12-15 cm), deeply green, dense and compact head with a surfeit of side-shoots far into late autumn. Calabrese is sound and relatively slow to bloom. In normal years it yields a good harvest, in good years a very large harvest, a well-tried retainer from Italy. A portion contains about 150 seeds.


Product number:5175
Scientific name:Brassica oleracea var. botrytis cymosa
Botanic family:The Mustard Family - Brassicaceae
Days to maturity:68
Lifespan:Annual, Biannual
F1 Hybrid:No
New variety:No
Sowing time:Pre-cultivate: March–June
Sowing depth:1 cm
Germination time:4–7 days
Plant spacing:40–50 cm
Row spacing:60 cm
Height:60 cm
Plant location:Sun–Half shade
Seeds/g:200–300 seeds
Heirloom variety:Yes

Cultivation advice


Sow thinly indoors or in a hotbed, about 1cm deep, 4-6 weeks before setting out the plants as planned! The seeds want warmth when germinating, preferably just above 20C. After sprouting they should be in a light, cool and airy place to avoid lankiness and attacks by root-neck rot but not lower than 14C for any length of time. Low temperature increases the risk of bolters a lot. Temper the plants gradually before setting them, when the risk of frost is just about over. Most kinds of cabbage can handle a night of light frost. Set out the seedlings a little deeper and tread down the soil preventing the cabbage flies laying their eggs. Many early sorts can be sown directly as soon as the soil has warmed up. Do not allow the sowing to dry out and look out for the flea-beetles.


Keep 5 cm between plants when pre-cultivating. Outdoors, Broccoli needs 40-50 cm between the plants in the row and about 60 cm between the rows. For a once over harvest a mutual distance of 25 cm is enough. The heads are a little smaller and the side-shoots few but the total crop will be at least as good.


Cut off the heads with large pieces of their delicious stalks left before the flower-buds have opened, but heads with recently opened flowers are good to eat too. The side-shoots are harvested gradually. The broccoli can handle quite a lot of cold and gets even more delicious after a few nights of frost, just like Kale and Brussels sprouts.I t can remain in its plot far into late autumn. The most common way of storing broccoli is freezing after parboiling. It is also excellent to dry, cut into small pieces, in slow heat.  


 200-300/g. 8-10 g for 100 seedlings and a little less than 10 g sow 100 m.  
A portion contains about 150 seeds.