I've not grown this before and am not sure how early it is or what it should look like. The ones with this label next to them are quite sturdy, but they already are forming quite large green broccoli type heads and don't look anything like the picture on the packet.
I've already used all the summer broccoli and calabrese so these are a bit of a puzzle. They appear to be frost hardy too.
If anyone has grown this before and can give me some info I'd be grateful.
Early White Sprouting Broccoli
Moderators: KG Steve, Chantal, Tigger, peter, Chief Spud
-
PLUMPUDDING
- KG Regular
- Posts: 3269
- Joined: Mon Jan 07, 2008 10:14 pm
- Location: Stocksbridge, S. Yorks
- Been thanked: 1 time
Hi PP,
Suspect you were supplied with the wrong seed because white sprouting is normally a spring producing crop depending on variety late feb onward.
I have never grown Early White Broccoli but all the whites I have grown have been white from the off.
JB.
Suspect you were supplied with the wrong seed because white sprouting is normally a spring producing crop depending on variety late feb onward.
I have never grown Early White Broccoli but all the whites I have grown have been white from the off.
JB.
-
PLUMPUDDING
- KG Regular
- Posts: 3269
- Joined: Mon Jan 07, 2008 10:14 pm
- Location: Stocksbridge, S. Yorks
- Been thanked: 1 time
Hi Johnboy, that is what I was thinking. It does look too much like calabrese. I'm surprised how hardy it is though, we've had a lot of quite hard frosts and it hasn't affected it.
Hi PP,
I have been unable to get the Original Italian Calabrese seed for a few years now. This Calabrese is wonderful and grows like any other sprouting Broccoli and was what Calabrese was like before the hybridizers got their hands on it. That too was exceedingly hardy. I simply would not eat Supermarket Calabrese if you were to pay me to.
JB
I have been unable to get the Original Italian Calabrese seed for a few years now. This Calabrese is wonderful and grows like any other sprouting Broccoli and was what Calabrese was like before the hybridizers got their hands on it. That too was exceedingly hardy. I simply would not eat Supermarket Calabrese if you were to pay me to.
JB