Sow in spring as soon as soil can be worked and again in late summer to benefit from cooler temperatures. Place seed approximately 1 cm (3/8 in) deep in fertile moist soil, then thin to 25 or 30 cm (10 to 12 in). Young plants tolerate cool weather better than prolonged heat, which accelerates bolting. To spread the harvest, make small sowings every two or three weeks instead of one large row. Install insect netting immediately and maintain even moisture until harvest. Record dates to adapt timing to your region. Light afternoon shade may help a late spring crop when temperatures rise unexpectedly.
Sale
Sold out
Annual cool-season vegetable
Brassicaceae
Organic leafy vegetable seeds
Organic ‘Green Sprouting’ broccoli (Brassica oleracea Italica Group ‘Green Sprouting’)
Brassica oleracea Italica Group ‘Green Sprouting’
Green Sprouting, or Green Sprouting, is a broccoli in the Brassica oleracea Italica Group grown for blue-green leaves, thick stems, and young flowering shoots. Flavour resembles broccoli but is stronger and lightly bitter. Tender parts are harvested together before advanced flowering, then quickly steamed, stir-fried, or added to soup. This organic seed prefers cool temperatures, fertile soil, and even moisture. In Quebec, spring and late-summer sowings offer the most favourable conditions. Adequate spacing, insect netting, and harvest at the proper stage help produce crisp stems and good-quality leaves. Secondary shoots may extend harvest when the plant base and several leaves remain intact.
Quantity
Approximately 200 seeds
Exposure
Full sun to light partial shade
Difficulty level
Moderate
Discover the plant
Family
Brassicaceae
Genus
Brassica
Species
oleracea
Cultivar
Green Sprouting
Type
Annual cool-season vegetable
Cycle
Biennial grown as an annual
Organic ‘Green Sprouting’ broccoli (Brassica oleracea Italica Group ‘Green Sprouting’) is a cool-season garden broccoli grown for a green central head and side shoots that may follow the first cut. The word “sprouting” here describes flowering shoots produced in the garden; it does not mean the packet is intended for edible jar sprouts. Tight flower buds, tender stalks, and young leaves may be steamed, roasted, stir-fried, or added to soups. Commercial sources consulted generally place maturity between approximately 60 and 75 days, although temperature and transplanting date change this timing. Regular harvesting of side shoots can extend production when plants remain healthy and weather stays favourable.
Start seed indoors approximately four to six weeks before transplanting, or direct-sow when soil is cool and workable. Place seed approximately 0.5 to 1 cm deep. Harden plants gradually, then space them approximately 45 to 60 cm apart in full sun and fertile moist well-drained soil. Incorporate mature compost and maintain steady moisture, particularly during head formation. Mulch limits water fluctuations. Protect young plants early with insect netting and monitor flea beetles, aphids, imported cabbageworms, loopers, slugs, and rots encouraged by saturated ground. Rotate brassicas and avoid planting where related crops recently carried substantial disease.
Harvest the central head while buds remain tight and before yellow flowers open. Cut with a clean knife while leaving part of the stalk and several leaves on the plant; smaller side shoots may then form and extend harvest. Inspect plants every two or three days while heads enlarge because heat accelerates opening. Cool harvested heads promptly and refrigerate them. For a fall crop, schedule sowing or transplanting early enough for heads to develop during cool weather. Remove diseased debris and rotate with unrelated crops. Wash harvested portions carefully, discard damaged or contaminated tissue, and cook or refrigerate promptly according to the intended use.
Planting guide
From planting to establishment.
Planting depth
Approximately 0.5 to 1 cm (1/4 to 3/8 in)
Spacing / density
Approximately 45 to 60 cm (18 to 24 in) between plants
Establishment temperature
Approximately 10 to 24°C (50 to 75°F)
Establishment time
Approximately 5 to 14 days depending on temperature and seed lot
Best planting time
March to June
Propagation
Propagated primarily by seed. Seeds germinate readily when the soil remains evenly moist and temperatures are favorable.
Growing method
Sow in spring as soon as soil can be worked or in late summer for an autumn harvest. Place seed approximately 1 cm (3/8 in) deep in fertile soil amended with compost and draining freely. Maintain even moisture until emergence, then thin to 25 or 30 cm (10 to 12 in). To advance the season, start young plants indoors and transplant before they become crowded. Install insect netting immediately after sowing or planting to limit flea beetles and caterpillars. Water at soil level when the surface begins to dry and mulch after soil has warmed. Light afternoon shade helps during hot weather. Watch flower buds closely and harvest the main stem when they are formed but still tight. Cut with a clean tool while leaving the base and several leaves to encourage secondary shoots. Make successive sowings instead of one large planting. After harvest, remove diseased debris and wait several years before placing another brassica in the same location. Cool shoots immediately after cutting to preserve texture. Inspect the net after wind, repair openings promptly, and uncover only long enough for weeding, thinning, and harvest. Keep a simple record of sowing and bolting dates so the next planting can be shifted toward cooler weather.
Soil and care
The right conditions.
Exposure
Full sun to light partial shade
Soil pH
Slightly acidic to neutral
Minimum temperature
-5°C (23°F)
Watering
Keep soil evenly moist from transplanting through harvest, especially while the central head and side shoots form. Water deeply at soil level when the upper few centimetres begin to dry, then allow excess water to drain. Repeated drought may produce small heads or accelerate opening, while saturated soil encourages root disease. Clean mulch reduces evaporation and temperature fluctuations. Water in the morning without wetting foliage unnecessarily. In containers, check daily during heat and empty saucers. Always adjust frequency to rainfall, soil texture, and plant size. Continue regular moisture after the central cut when side-shoot harvest is desired.
Soil type
Choose fertile deep soil rich in mature organic matter and drained well. Broccoli forms heads best when roots receive steady moisture without standing in water. Incorporate compost before planting, loosen compacted areas, and avoid fresh manure. A slightly acidic to neutral pH, generally around 6.0 to 7.5, supports nutrient availability; a soil test should guide corrections. In heavy ground, use a raised bed. Rotate for three or four years where possible with unrelated crops to reduce accumulation of brassica diseases. Remove badly diseased roots and debris instead of composting them in a cool inactive pile.
Fertilization
Incorporate mature compost before planting. Broccoli is relatively demanding, but feeding should follow actual soil fertility. When a test or plant growth indicates need, apply a balanced organic fertilizer at the labelled rate, then make a light side-dressing after establishment without touching the stem. Avoid excessive nitrogen, which produces soft foliage and may delay head formation. Never apply concentrated fertilizer onto dry soil. Check irrigation, pH, temperature, and root damage before adding nutrients. Stop late applications when plants no longer have enough season to produce. Record amendments so the same nutrients are not added repeatedly without evidence.
Seasonal care
In early spring, prepare soil with mature compost and sow as soon as it can be worked. Protect the bed immediately with insect netting. After emergence, thin promptly so each plant receives air and light. Maintain even moisture and monitor flea beetles on young leaves. As temperatures rise, apply mulch and provide light afternoon shade when plants show stress. Harvest shoots as soon as buds are formed and still tight; regular cutting before advanced flowering preserves tender texture. In early summer, finish batches that bolt quickly and replace them with a crop from another family. In late summer, sow again to benefit from cooler nights. Water carefully during establishment and inspect leaf undersides for caterpillars. In autumn, harvest before hard frost, remove diseased debris, and clean tools. Record sowing, first harvest, and bolting dates to improve future timing. Observe a rotation of several years before growing another brassica in the same location. In containers, check moisture daily and rotate the planter for balanced light. Repair any opening in the net immediately. Cool shoots after every cut and do not leave harvests in the sun. Between batches, remove weeds, add only a modest amount of compost, and avoid overloading soil with nitrogen. Inspect roots and stems when a plant fails so watering problems can be distinguished from disease. Keep all observations with the seasonal dates for the next planting plan.
Container growing
A controlled environment.
Recommended pot size
35 to 45 cm (14 to 18 in)
Use a container of at least 15 to 20 L for a small group or a window box approximately 30 cm (12 in) deep with several drainage holes. Fill it with rich vegetable potting mix amended with mature compost. Sow sparingly or transplant young plants while leaving approximately 25 cm (10 in) between them; crowding produces thinner stems and favours disease. Place the container in sun during spring, then provide light afternoon shade as weather becomes hot. Water slowly until excess drains and check moisture daily because Green Sprouting loses tenderness under water stress. Do not leave water standing in the saucer. Install fine netting over hoops without letting it rest constantly on leaves. Fertilize lightly after establishment without excess. Harvest shoots when buds remain tight and cut above several leaves. After the final harvest, discard diseased tissue, wash the planter, and replace or sanitize the growing medium before another brassica crop. Cool shoots promptly after cutting and keep the planter accessible for daily leaf inspection. Secure netting carefully after every harvest so pests cannot enter through a temporary gap. Rotate the container for even light, and start a fresh batch rather than keeping old woody plants after quality declines.
Bloom and dimensions
The complete profile.
Flower color
White
Foliage color
Green to blue-green
Foliage type
Deciduous
Growth rate
Fast to moderate depending on temperature
Bloom period
Small white flowers when shoots are not harvested in time
Fruiting
Not applicable
Harvest
Approximately 60 to 75 days depending on method; harvest before flowers open
Garden associations
What to plant with it.
Good companions
Culinary Herbs, Beans, Onions
Avoid planting with
Strawberries, Tomatoes
Stir-fries, steaming, soups, broths, and side dishes
From the garden to inspiration.
For a simple Green Sprouting stir-fry, wash approximately 300 g young stems, leaves, and buds, then drain them. Separate thick stems from leaves and cut them into even pieces. Heat 15 mL (1 tbsp) oil in a large pan, add one small chopped garlic clove and 5 mL (1 tsp) ginger, then stir briefly without burning. Add stems with 30 mL (2 tbsp) water and cook covered for two minutes. Add leaves and buds, then continue cooking only until tender while preserving their colour. Season with a small amount of soy sauce or salt according to dietary needs. Serve immediately and refrigerate leftovers promptly in a closed container. Use a clean knife and board, discard damaged portions, and adjust cooking time to the actual thickness of the stems. Serve with rice or noodles and add extra seasoning at the table instead of extending cooking unnecessarily. Keep raw produce separate from ready-to-eat foods, wash hands before preparation, and use leftovers only when they have been cooled and stored safely.
Frequently asked questions
Everything toknow.
Harvest the complete young shoot: tender stem, leaves, and small flower buds while they remain tight. Unlike conventional broccoli, Green Sprouting is not grown to form one large central head. Cut the main stem with a clean knife while it is firm but still flexible and before many flowers open. Leave the base and several leaves intact; the plant may then produce secondary shoots when moisture and temperature remain favourable. Cool harvested stems promptly and wash them before cooking. Thick portions generally need slightly more cooking time than leaves, which can be added afterward to preserve texture. Discard any damaged or spoiled tissue.
Install fine insect netting at sowing or transplanting before flea beetles and butterflies can reach plants. Support it on hoops, secure every edge to the soil, and make sure no infested brassica is trapped underneath. Inspect both leaf surfaces regularly and manually remove observed eggs or caterpillars. Keep the bed clean, water at soil level, and discard clearly diseased debris. After harvest, rotate with a crop from another family for several years. If additional action becomes necessary, identify the pest first and follow only a method authorized for leafy vegetables in your region. Wash harvested leaves thoroughly before cooking. Prompt action prevents minor damage from becoming widespread.
Yes. Choose a window box approximately 30 cm (12 in) deep or a container of at least 15 to 20 L with several drainage holes. Use rich vegetable potting mix amended with compost and space plants approximately 25 cm (10 in) apart. Place the container in sun during spring, then provide light afternoon shade as temperatures rise. Water when the surface begins to dry without leaving water standing in the saucer. Install fine netting over small hoops. Harvest while buds remain tight and cut above several leaves to allow possible secondary shoots. Check moisture daily during warm windy weather because containers dry quickly.
Watch the main stem and its cluster of small buds. A shoot is ready when the stem has reached a useful size, remains tender under light pressure, and carries well-formed but still tight buds. Several first flowers do not necessarily make the harvest unusable, but advanced flowering toughens stems and increases bitterness. Cut early in the day with a clean tool while leaving the base and several leaves. Compare texture from different harvest dates and record the stage you prefer. Cool shoots promptly, wash them thoroughly, and begin cooking thick sections before adding leaves. Secondary shoots may be harvested in the same way.
Its strengths, naturally.
Plants that attract butterflies
Butterflies
