Learn when and how to harvest broccoli for the highest yields, and reap all the benefits of your hard work!...CONTINUE READING
Part of theBrassicafamily, broccoli is a cool-season crop that performs best when grown in the summer for a fall harvest
. Broccoli has a long growing season that ranges between 50 and 85 days, depending on the variety. So, it is a big milestone when your broccoli plant is finally ready to pick. Learn when and how to harvest broccoli for the highest yields and reap all the benefits of your hard work!
Gather a few materials before you harvest your broccoli.
On average, broccoli will reach maturity between 50 and 85 days after planting. Shorter growth cycle plants, between 50 and 60 days to maturity, perform best as spring-planted broccoli. Longer growth crops, averaging between 60 and 85 days, are best for summer planting and fall harvest. Common broccoli cultivars include ‘Calabrese,’ ‘Chinese,’ ‘Raab,’ ‘Arcadia,’ ‘Emerald Crown,’ and ‘Imperial.’ Check your particular variety for average maturity dates.
Keep a close eye on your plants when it is getting close to harvest time. Broccoli is ready to harvest when the buds are still firm and dark green. Harvest the broccoli just before it starts flowering. Watch the leaves as well; if they begin to yellow, harvest before the quality decreases. If you notice yellow flowers forming, you’ve waited too long. Still harvest right away, but if left too long, it may taste bitter. Harvesting early, rather than waiting it out, results in a better-tasting crop.
Broccoli prefers temperatures between 65 and 70 degrees Fahrenheit, so keep an eye on the temperatures to plan the best date for harvest. Bolting, or early flower production
, can occur due to high temperatures or increased day length and is most common in the summer months. While broccoli is quite frost-hardy
, known to survive temperature drops as low as 26 degrees Fahrenheit, growth can slow down in cooler temperatures. Watch the weather app and harvest before any extreme fluctuations in either direction.
Now that you know the signs to look out for and when to harvest, learn the step-by-step process for harvesting broccoli.
Harvest your broccoli in the early morning, before the heat of the day
. This helps to ensure the best flavor, as water evaporation can lead to sugar loss and a more bitter-tasting product. The afternoon heat can also encourage flower formation, so plan to harvest early for the best results.
Wearing gloves and using a gardening knife, cut the stem of your broccoli about 6 inches from the top of the plant. Cut on a slant to encourage water to run off the stem rather than pooling. This will help to prevent rot. Leave about 2 to 3 inches of the stalk and any secondary growths. Place your harvested broccoli in a strainer basket for easy cleaning.
Most varieties of broccoli produce offshoots, which are small growths on the stem beneath the main head. These are especially pronounced with ‘Calabrese’ broccoli. If there is still time left in your growing season, leave any secondary growths when you harvest your head of broccoli.
Keep an eye on these growths. In a few days, you can harvest these when they become a usable size to reap a bountiful harvest of broccoli that keeps on giving. In addition, broccoli leaves are also edible
and taste similar to kale
, so be sure to gather these when you harvest your secondary crop for maximum savviness.
Broccoli keeps in the refrigerator after harvest for up to five days and is best stored dry. Alternatively, you can extend its shelf-life by freezing it for up to one year. First, using a strainer, wash and then cut or break the broccoli into small pieces. Blanch the broccoli in boiling hot water for about three minutes, then remove and place it in cold water or ice cubes. Once cooled and dry, place in freezer-safe containers (removing as much air as possible) and place in the freezer.
If you utilize row covers, crop rotation, companion planting
(such as beets, thyme, and nasturtium), and chemical treatment
as needed throughout the growing season, hopefully, you won’t find any pests
in your broccoli. However, this vegetable is particularly susceptible to aphid and caterpillar infestations, which can reduce your harvest. Even if you don’t spot any pests on the crop during harvest, it’s a good idea to take a closer look before consuming. While they aren’t poisonous, they may not be the variety you were hoping for on your dinner plate.
Soaking your broccoli in a salt-water solution, at a ratio of ½ cup of salt to ½ gallon of water, for 10 to 15 minutes should rid many of the pests from the florets. Alternatively, use 1 cup of vinegar to 3 cups of water, or simply add a few tablespoons of vinegar to your saltwater solution. Using either method, the pests should float at the water’s surface. Afterward, rinse the broccoli, then steam or boil it to cook. Any remaining bugs should float to the top.
While broccoli is a long-season crop, the first harvest is a rewarding milestone for a gardener. When your broccoli is almost ready to harvest, keep an eye on your plants so you pick them at the optimal time for the best flavor. Harvesting too early may mean missing out on a bumper crop, and waiting too long could lead to bolting. Broccoli is also a bountiful vegetable crop, with edible leaves and the ability to continue producing after harvest, so you can keep reaping the bounty well into the fall months.
When do you harvest your broccoli?
