Broccoli, Piracicaba (Organic)
Brassica oleracea. 55 days.
A heat-tolerant, small heading broccoli similar to broccolini. Where it really shines is not in its initial small head, but in the endless tasty side shoot production. The leaves are as delicious as the tender green heads and sweet stems. Unique to the world of broccoli varieties, Piracicaba’s small shoots and loose florets make it seem like it could be the primordial ancestor of modern supermarket hybrid broccoli. Though originally from subtropical Brazil, we have found that it thrives in our temperate environment and tolerates some frost. Vegetable farmer Carolina Lees of Corvus Landing Farm located on the coast of Oregon, says that Piracicaba is one of her favorite crops for her cool summers, and her farmer’s market customers love it, too. Originally bred by the University of Piracicaba in Brazil.
For more info from Carolina about Piracicaba, check out this great article she wrote in Growing For Market!
Seed produced by Organic Farm School on Whidbey Island, Washington.
As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.
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Sow indoors in flats with good potting soil February through July. Transplant into the garden about 3-4 weeks after sprouting, spaced 12-18″ on center. May also be direct sown. A good choice for autumn gardens in our area.
Seed Saving
Collect seed from 50 or more early spring-sown plants when pods are dry. Dance on seed stalks on a tarp to thresh. Collect seeds and winnow to clean. Isolate when flowering from other flowering Brassicas of the same species, B. oleracea, by ½ mile.
Tanager (verified owner) –
Where did you grow this variety? Oregon
I planted this a little late for my fall container garden, but in January it started putting out little heads. Then came a deep cold snap, so I covered the plants with a row cover. After 10 days of snow, ice, and temperatures down to 15 degrees F, I uncovered it and found… more little broccoli heads! Sweet, crisp and tasty.
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