When to harvest broccoli from the garden

Broccoli differs from other varieties in its color, texture, firmness, and flavor. Growing broccoli isn't particularly difficult, but certain guidelines must be followed. It's important to harvest on time; otherwise, if harvested late, the broccoli may become over- or under-ripe, which will negatively impact its flavor.

Ripening time

Cabbage harvesting depends on the variety. There are early-ripening varieties, which yield crops 60-65 days after germination, and late-ripening varieties, which yield crops 85-95 days after germination. Popular early-ripening varieties include "Vitaminnaya," "Vyarus," "Komanchi," "Linda," "Tonus," and "Laser." Late-ripening varieties are less common. Of these, the most popular are "Marathon" and "Lucky."

Most often, varieties that yield a harvest in 60-65 days are chosen. Ripening times also vary by region. Broccoli harvesting often continues until mid-September. The most important thing is to harvest it before the first frost.

Harvesting

Harvesting is a more complex process than growing cabbage itself, as it can be difficult to tell when the heads are ripe. This is especially difficult for those growing broccoli in their gardens, as they can't constantly monitor its growth.

Signs that indicate cabbage is ready for harvesting:

• Head size. A ripe head should be at least 10 cm in diameter. If the cabbage hasn't reached this size, it's too early to harvest;
• The color should be deep green, and the buds should be closed. If you see them opening, or even turning yellow, the cabbage is overripe and long overdue for harvesting. An overripe vegetable becomes unfit for consumption due to its taste;
• The structure of the heads. They should be dense, but not too hard.

Be sure to monitor the temperature and don't wait for the first frost: cabbage can only remain in the garden until the temperature drops below 0 degrees Celsius. Broccoli is sensitive to low temperatures, and even one night of frost can ruin the entire crop.

It's recommended to begin harvesting early in the morning. During the day, when the sun becomes intense, the harvest can quickly wilt. It's important to remember not to pick the fruits, saw off the stems, or pull them out, as this can damage the bush at the roots, which could produce a second harvest.

The key is to cut the cabbage carefully, as its shelf life depends on it. Use garden pruning shears (or a regular sharp knife) to make a diagonal cut and separate the heads. It's important not to damage the leaves located lower down the stem.

After the main head is cut (if it's cut carefully and the bush isn't damaged), active growth of side shoots will begin. New heads will form, and it's important not to miss the moment they reach maturity to ensure they retain their flavor. The new heads will be smaller than the main ones, but no less delicious.

How to store the harvest

Storage depends largely on the variety. Broccoli is considered a finicky cabbage, difficult to keep fresh for long periods of time, but this is due to a common mistake: trying to preserve early varieties. Early-ripening broccoli is not suitable for long-term storage or freezing, so it should be eaten immediately. Late-ripening varieties, however, can be stored and frozen.

The difficulty with storing broccoli is that, when ripe, it can last anywhere from 5 to 15 days, so it's best to freeze it to extend its shelf life. If you want to preserve fresh broccoli, it should be refrigerated. It's crucial that the heads are healthy and undamaged.

Storage conditions:

• humidity should not exceed 90%;
• the temperature should not be more than +10 degrees.
• Store broccoli in a separate drawer away from other vegetables and fruits.

You can extend the shelf life of fresh cabbage if you follow these rules:

• Only heads of cabbage without dark spots or insect damage should be selected for storage - such fruits will quickly begin to rot;
• You should not put wet vegetables in the refrigerator, so wash them only before cooking;
• Do not place vegetables in a sealed plastic bag, as this may cause mold to form.

Broccoli, when frozen properly, has a shelf life of up to six months. Freeze the broccoli after removing the leaves and thoroughly washing it. Before placing it in freezer bags, soak it in salted water to remove any insects. Next, separate the florets, blanch them, and then plunge them into ice water. This process preserves all the vitamins and other nutrients. Drain off any excess water, and then freeze the florets.

Conclusion

The most important thing in growing broccoli is to determine when it's ripe. Don't leave it in the garden until frost sets in, as this could ruin the entire crop. Heads of cabbage should be carefully cut without damaging the plant, as it will produce a subsequent harvest. It's best not to store fresh broccoli for long periods of time; it's best to eat it immediately or freeze it.