First introduced in 1890, Di Cicco broccoli is an Italian heirloom plant with a sweet, earthy, and mild flavor. This variety produces a small plant with long, thin stems and multiple heads of broccoli that mature at different rates over the course of the six to eight weeks harvest window.
Di Cicco broccoli tastes excellent raw or roasted. The tender plant leaves can be used for smoothies or salads.
Sow broccoli seeds outdoors four to six weeks before the last frost for a spring crop, or in late summer for a fall harvest. Di Cicco broccoli grows best between 45-75ºF and can tolerate temperatures as low as 20ºF. Plant seeds one quarter inch deep in groups of six every 18 inches. Space rows 24 inches apart.
Water the soil regularly for two weeks until germination, then water about 1-2 inches a week. Plant in rich soil.
Harvest broccoli in the morning before the soil warms up for the best flavor. Make sure to leave 2-3 inches of the main stem on the plant, then cut broccoli florets with sharp scissors or a knife to avoid damaging the stem.
Allow a head of broccoli to go to seed. The plant will send up a tall, flowering stem and form seed pods. Once pods dry and turn brown, cut the entire head of broccoli and hang it upside down in a paper bag to dry for two weeks. Remove dried pods from the plant and crush them with your hands or a rolling pin to remove the seeds. Store seeds in a cool, dry place for up to five years.