Calabrese Broccoli
Brassica oleracea var. italica 'Calabrese'
The classic Italian heirloom that gave us the broccoli we know today, originating from the Calabria region. This traditional variety produces medium-sized blue-green heads with excellent flavor and reliable side shoot production after the main head is harvested. A must-grow for gardeners seeking authentic Italian flavor and continuous harvests.
Harvest
60-90d
Days to harvest
Sun
Full sun to partial shade
Zones
6–9
USDA hardiness
Height
10-24 inches
Planting Timeline
Showing dates for Calabrese Broccoli in USDA Zone 7
All Zone 7 brassica →Zone Map
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Calabrese Broccoli · Zones 6–9
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | March – April | May – June | May – June | July – October |
| Zone 4 | March – April | May – June | April – June | July – October |
| Zone 5 | February – March | April – May | April – May | June – November |
| Zone 6 | February – March | April – May | April – May | June – November |
| Zone 7 | February – March | April – May | March – May | June – November |
| Zone 8 | January – February | March – April | March – April | May – December |
| Zone 9 | January – January | February – March | February – March | April – December |
| Zone 10 | January – January | February – March | January – March | April – December |
Complete Growing Guide
Light: Full sun (6 or more hours of direct sunlight a day), Partial Shade (Direct sunlight only part of the day, 2-6 hours). Soil: Clay, Loam (Silt), Sand. Soil pH: Acid (<6.0), Neutral (6.0-8.0). Drainage: Good Drainage, Moist. Height: 0 ft. 10 in. - 2 ft. 0 in.. Spread: 1 ft. 0 in. - 2 ft. 0 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: Medium. Propagation: Seed, Stem Cutting. Regions: Coastal, Mountains, Piedmont.
Harvesting
The fruits dry and split when ripe.
Color: Brown/Copper, Green. Type: Siliqua. Length: > 3 inches.
Garden value: Edible
Harvest time: Fall, Summer
Bloom time: Spring, Summer
Edibility: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
Storage & Preservation
Fresh Calabrese heads keep best when stored immediately in perforated plastic bags in the refrigerator crisper drawer, maintaining 95% humidity and temperatures just above 32°F. Properly stored heads remain fresh for 7-10 days, though quality declines after the first week.
For longer preservation, blanch heads in boiling water for 3 minutes, shock in ice water, drain thoroughly, and freeze in airtight containers for up to 8 months. The dense heads freeze exceptionally well and retain good texture when cooked from frozen. Calabrese also ferments beautifully—chop heads and ferment with salt for 3-5 days to create a tangy, probiotic-rich condiment similar to sauerkraut. Dehydrating works well for the stems and smaller florets, creating nutritious additions to soups and stews.
History & Origin
Calabrese broccoli represents the original broccoli variety that Italian immigrants brought to America in the 1880s, originating from the sun-drenched hills of Calabria in southern Italy. This ancient variety was cultivated by Italian farmers for centuries before becoming the foundation for modern broccoli breeding programs.
The name 'Calabrese' literally means 'from Calabria,' honoring its geographic birthplace where Mediterranean climate and mineral-rich volcanic soils created ideal growing conditions. Italian families carefully saved seeds generation after generation, selecting for the characteristic blue-green heads and reliable side shoot production that made it invaluable for extending harvests.
When Italian immigrants established communities in American cities during the late 19th century, they brought Calabrese seeds in their belongings. The variety gained popularity beyond Italian-American communities during the 1920s, eventually becoming the genetic backbone for most modern broccoli varieties. Today's commercial hybrids trace their lineage back to these original Calabrese genetics, though many have sacrificed the heirloom's superior flavor and side shoot production for shipping durability and uniform timing.
Advantages
- +Attracts: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
- +Wildlife value: It serves as a host plant for butterflies, moths, flies, sawflies and beetles.
- +Edible: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
Companion Plants
Plant Together
Basil
Repels aphids and whiteflies, may improve flavor
Marigold
Deters cabbage worms, aphids, and other brassica pests
Nasturtium
Acts as trap crop for aphids and cabbage worms
Dill
Attracts beneficial wasps that parasitize cabbage worms
Onion
Repels cabbage root fly and aphids with strong scent
Lettuce
Grows well in broccoli's shade, efficient space usage
Spinach
Compatible root systems, similar growing conditions
Rosemary
Repels cabbage moths and other brassica pests
Keep Apart
Tomato
Competes for nutrients and may stunt broccoli growth
Strawberry
Both are heavy feeders competing for same nutrients
Mustard
Same family, attracts similar pests and diseases
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #747447)
Pests & Disease Resistance
Resistance
Moderate resistance to clubroot and black rot
Common Pests
Cabbage worms, aphids, flea beetles, cabbage loopers
Diseases
Clubroot, black rot, downy mildew, bacterial soft rot