1 head of broccoli equals how many cups

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Re: Broccoli doesn't form heads

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Hello mole
Broccoli and cauliflower are among the most demanding vegetables. You need a very good supply of nutrients, i.e. a lot of compost when planting and fertilizer, preferably nettle manure, again and again during growth. Cabbage is also very grateful for basalt flour (rock flour) because of the trace elements such as molybdenum. And the work steps must be carried out at the optimal point in time, because if you waited too long to prick out, or if you stood in the pot for too long after potting before planting, you will get a flowering impulse while still vegetative and will form your "flower" "which is then very small because it did not have enough time to first form a large number of leaves, because the larger the plant, the larger the flower. So it's about keeping the vegetative period as long as possible. Dry periods can also provide the flowering impulse, i.e. keep the soil always moist.

Then there is the choice of varieties - Crime de rapa, for example, is not a "real" broccoli, but an Italian specialty from close relatives, namely Brassica rapa instead of Brassica oleracea.

The other real broccoli varieties that bloom freely are also old varieties that have not yet developed such a huge flower as you can find in the supermarket. Broccoli is not a very old cultivated plant, the breeding development towards giant flowers took place over the last 20 years and there are only F1 hybrids that produce such giant flowers. We are lucky that there are still free-flowering varieties at all. The Cezar variety can form the largest flower, while the Rosalind and Calabrese varieties remain slightly smaller. But you don't have to uproot the plant when the flower has formed, because many plants will develop other flowers (even smaller ones). Calabrese does this best, she always pushes in small flowers. And these in large numbers, so that they also make a good meal. Even if the flowers are not tightly compact, but loosened up, they can still be harvested, even with open flowers they are edible, but then they always become a little bitter. For me, Calabrese is now the favorite, because it delivers the highest yield overall, but spread over weeks.

LG Ludwig