Piricicaba Broccolini
One of the only broccolis that will produce all season if you keep cutting the florets. This wonderful open-pollinated broccoli comes to us from Brazil, where it was bred for heat-tolerance. Even better for fall crops, as the larger "beads" and blue-green "bloom" repel water and mold. Midway between a head broccoli and a broccoli raab, with many small heads all over the plant which are harvested along with their delicious leaves for light cooking or salad. Very good, sweet flavor and easy to grow--the perfect cut-and-come-again broccoli for late spring and fall. Easy to cook. The flavor has made it a favorite at our local farmers market, and many farmers report that their customers prefer the sweet flavor and uniform texture of Piricicaba (they call it "Brazilian Broccoli".) to the domed, large-headed hybrids. Harvest the leaves along with the loose heads and cook it all together, Italian style. I serve it with a touch of olive oil and lemon. 56 days. 60 seeds