{"title":"Broccoli","description":"Broccoli variety seeds.","products":[{"product_id":"semences-broccoli-raab-rapini-ancestral","title":"Broccoli Rabe (Rapini) Heirloom","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eNot really a broccoli, despite its English name and visual resemblance — rapini is in fact a variety cultivated for the leaves and flower buds of a plant related to the turnip. Botanically, it belongs to the species \u003cem\u003eBrassica rapa\u003c\/em\u003e (alongside turnip, bok choy, mizuna, Chinese cabbage), and NOT to \u003cem\u003eBrassica oleracea\u003c\/em\u003e (which groups true broccoli, cabbage, cauliflower). This kinship with the turnip explains its unique flavour: bitter, biting, lightly mustardy, with a powerful vegetal character that bears no resemblance to the bland sweetness of modern broccoli. It is precisely this bitterness that makes it the star of the peasant cooking of southern Italy — in Naples, in Bari, throughout the Puglia region, rapini is as essential as tomatoes; and the Puglian signature dish, \u003cem\u003eorecchiette con cime di rapa\u003c\/em\u003e (orecchiette pasta with rapini leaves, garlic, anchovies and chili), remains one of the great classics of Mediterranean cooking.\u003c\/p\u003e\n\u003cp\u003eA fast, generous plant 30-60 cm tall, producing clumps of long dark-green leaves topped by small bouquets of forming yellow flower buds — everything is eaten together: leaves, tender stems, unopened flower buds, even the open flowers (which are also decorative in salad). Classic Italian cooking: leaves briefly blanched to soften the bitterness, then pan-sautéed with garlic, anchovies and bird's-eye chili in generous olive oil, served over pasta, on grilled bread as \u003cem\u003ebruschetta\u003c\/em\u003e, or as a side to grilled Italian sausages.\u003c\/p\u003e\n\u003cp\u003eA remarkably fast cycle (40-60 days) makes it one of the most accessible vegetables for the impatient gardener, and one of the few that fits well in short intervals between two main crops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Rapini hates heat — it bolts within days under a heat wave, ruining the harvest. In Québec, aim for the two ends of the season: early April to mid-May for spring harvest, and mid-August to mid-September for fall harvest (often the most beautiful, sweetened by the cool nights that soften the bitterness and concentrate the sugars). Direct-sow only — it hates being moved. Harvest by cutting the whole clump above the last leaves; the plant sometimes regrows in smaller but edible secondary shoots. Like all \u003cem\u003eBrassica rapa\u003c\/em\u003e, susceptible to the cabbage worm and the cabbage fly — insect netting useful from sowing on.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual to biennial depending on conditions. Insect-pollinated; crosses with other \u003cem\u003eBrassica rapa\u003c\/em\u003e (turnip, pak choi, etc.) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 40-60 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade essential in summer.\u003c\/li\u003e\n\u003cli\u003eRich, cool, well-drained, neutral soil. Thin to 15-20 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow early April to mid-May for spring harvest, then mid-August to mid-September for fall harvest. Tolerates light autumn frosts well.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42600956166316,"sku":"GC-H-BRORAA-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41487766978732,"sku":"GC-H-BRORAA-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41487768715436,"sku":"GC-H-BRORAA-5K","price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/rapinih.jpg?v=1664221203"},{"product_id":"semences-brocoli-calabrese-green-sprouting-ancestral","title":"Calabrese Green Sprouting Broccoli Heirloom","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. italica.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe original broccoli — the ancestor of every broccoli grown in North America today. Calabrese comes from Calabria, the southern tip of the Italian boot, where it has been selected since antiquity — Pliny the Elder already mentions green-inflorescence cultivars in the 1st century, and the Italian word \u003cem\u003ebroccolo\u003c\/em\u003e (\"the flowering crown of the cabbage\") gave its name to the whole botanical category. It's with the waves of Italian immigration of the early 20th century that this variety crossed the Atlantic and conquered North American gardens and grocery stores, where it was for a long time synonymous with the word \"broccoli\" until the arrival of modern hybrids in the 1960s-70s.\u003c\/p\u003e\n\u003cp\u003eAn imposing plant 60 to 90 cm tall, which first produces a large firm, dense central head of deep green (12 to 20 cm across), made of tightly packed flower buds. But the real genius of this variety is in its name — \u003cem\u003eGreen Sprouting\u003c\/em\u003e. Once the central head is harvested, the plant doesn't stop there: it keeps producing for weeks smaller secondary heads at the axil of each leaf, harvested continuously until the hard frosts of fall. A single plant can thus yield 1 to 2 kg of broccoli spread over two months, where modern hybrids give only a single big head and stop.\u003c\/p\u003e\n\u003cp\u003eClassic broccoli flavour, firm and clean, without excessive bitterness. Sublime steamed tender with a drizzle of olive oil and garlic, oven-roasted at high heat until the edges caramelize (the current fashion that saves broccoli from over-long cooking), in Sicilian-style \u003cem\u003eorecchiette con i broccoli\u003c\/em\u003e with anchovies, garlic and breadcrumbs, or raw in florets as crudités.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Indoor start 6 to 8 weeks before transplanting (April in Québec for a summer harvest, early June for a fall harvest). Like all cabbages, susceptible to the cabbage worm and other pests — insect netting from transplanting on. The secret for maximizing the harvest of side shoots: harvest the central head young, before it starts to relax into flowers, cutting on a slant above several intact leaves — the plant then devotes all its energy to developing its axillary buds, which will give the secondary shoots for the rest of the season. Keep the soil fertile through regular applications of compost or nitrogen to support that prolonged production.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial — flowering only occurs in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (cabbage, kale, cauliflower, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 to 90 days after transplant for the central head, then continuous harvest of side shoots for 6 to 8 additional weeks.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eRich, deep, well-drained, slightly alkaline soil (pH 6.5-7.5). Space plants 45 to 60 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 6 to 8 weeks before transplanting. For an extended season, sow in two waves: April (summer harvest) and early June (fall harvest). Strict rotation with other crucifers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42600957706412,"sku":"GC-H-BROGRS-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42600957739180,"sku":"GC-H-BROGRS-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42600957771948,"sku":"GC-H-BROGRS-5K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42600957804716,"sku":"GC-H-BROGRS-25K","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/belstar.jpg?v=1664221199"},{"product_id":"brocoli-waltham-29-ecologique","title":"Waltham 29 Broccoli","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. italica\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWaltham 29 Broccoli is a heirloom variety recognized for its robustness, its generosity and its exceptional flavour. Loved by generations of gardeners, this broccoli develops magnificent compact heads of deep green, rich in texture and taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eParticularly suited to cooler climates, Waltham 29 stands out for its strong cold-resistance and its ability to produce abundantly late into the season. After the harvest of the main head, it often continues to offer numerous tender, flavourful side shoots — prolonging the pleasure of garden harvests.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts ample, vigorous foliage brings a lush presence to the garden, while its firm, nutritious heads embody all the richness of vegetables cultivated with patience and care. In the kitchen, Waltham 29 reveals a mild, lightly sweet, deeply vegetal flavour — delicious both raw and cooked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEasy to grow and reliable, this heirloom broccoli has become a classic of family and organic vegetable gardens. It evokes the autumn harvests, the nourishing gardens and the simple pleasure of cooking fresh vegetables picked at maturity, still imbued with the freshness of the earth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGrows in ~85-90 days.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42595940171948,"sku":"GC-O-BROWAL-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42595940204716,"sku":"GC-O-BROWAL-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42595940237484,"sku":"GC-O-BROWAL-1K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42595940270252,"sku":"GC-O-BROWAL-5K","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/walthambroccoli_7027c2ef-bf45-491a-ac51-6909f832e434.jpg?v=1698701234"},{"product_id":"brocoli-chou-fleur-romanesco-ancestral","title":"Romanesco Cauliflower Heirloom","description":"\u003cp\u003e\u003ci\u003e\u003cspan size=\"2\" face=\"Helvetica,Arial\" style=\"font-family: Helvetica, Arial; font-size: small;\"\u003eBrassica oleracea 'Romanesco'.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eProbably the strangest and most mathematical vegetable in the garden. Native to the Lazio region around Rome — hence its name — documented in Italy since the 16th century, Romanesco intrigues everyone who sees it for the first time: not really broccoli, not entirely cauliflower, it's an intermediate variety of the same \u003cem\u003eBrassica oleracea\u003c\/em\u003e species that gave rise to both. Brilliant lime green, firm, sculpted into an architecture of spiralled points that defies perception. Cutting a Romanesco with a knife over the board is a small moment of visual stupor every single time.\u003c\/p\u003e\n\u003cp\u003eThe secret of its beauty rests on a remarkable geometric fact: each point is a small spiralled pyramid, itself composed of even smaller points following the same spiral, to infinity or nearly — a near-perfect example of a natural fractal. The spirals wind clockwise and counterclockwise following the Fibonacci sequence, the same growth pattern found in sunflowers, pine cones and nautilus shells. It is, literally, an edible math lesson. Fine, mild, lightly sweet and nutty flavour, much less sulphury than that of the classic cauliflower. Firmer texture too, which holds up better in cooking and keeps its crunch. Delicious roasted whole in the oven with olive oil and parmesan, in a gratin, in pickles, or raw in Italian-style \u003cem\u003epinzimonio\u003c\/em\u003e — simply dipped in a well-salted lemony olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Romanesco is demanding. It needs a long cool season (75 to 100 days), soil very rich in organic matter, regular watering without jolts, and above all — above all — it hates summer heat, which ruins head formation. In Québec, the winning strategy is to aim for a fall harvest: sow indoors in early June, transplant in early July, harvest in September-October when cool nights concentrate the sugars. Like all crucifers, susceptible to the cabbage worm; insect netting from transplanting on prevents decimation. Harvest when the head is well-formed but before it starts to relax — wait too long, and the beautiful fractal structure deforms.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial — flowering only occurs in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (broccoli, cabbage, kale, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 80 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 75 to 100 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eVery rich, deep, well-drained, slightly alkaline soil (pH 6.5-7.5). A very hungry plant — amend generously with mature compost. Space plants 45 to 60 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 6 to 8 weeks before transplanting. For fall harvest in Québec, sow in early June and transplant in early July. Strict crop rotation with other crucifers (wait 3 to 4 years before putting another crucifer back).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42666189389996,"sku":"GC-H-BROROM-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42666189422764,"sku":"GC-H-BROROM-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42666189455532,"sku":"GC-H-BROROM-1K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":44173902446764,"sku":"GC-H-BROROM-5K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/romanesco.jpg?v=1690395620"}],"url":"https:\/\/joualvert.ca\/en\/collections\/broccoli.oembed","provider":"Joual Vert","version":"1.0","type":"link"}