                       BROCCOLI PRODUCTION
       Douglas C. Sanders, Extension Vegetable Specialist
             April 1993  (Revised)  LEAFLET NO. 5  


Broccoli is a cool season crop, closely related to cabbage,
cauliflower, kale, and mustard. It can be grown as either a
spring or a fall crop.  Broccoli is a high quality vegetable for
fresh use and is one of the more popular frozen vegetables.
Broccoli is highly nutritious, and has been deemed an
anticancerous food by the American Cancer Society. They are a
good source of Vitamin A, calcium and riboflavin or Vitamin B2.
The edible portion of the broccoli plant consists of the tender
stem and the unopened flower buds. Sprouting broccoli should not
be confused with broccoli-raab (or Italian turnip) which is grown
for early leafy greens and with much smaller flower shoots.


TRANSPLANT PRODUCTION. Plants may be started in hotbeds or
greenhouses. In a hotbed the seedlings need a loose, easily
pulverized loam that is not too fertile. If the plants are
started in hotbeds, soil fumigation is needed to control weeds,
soil borne diseases, and insects. Check Plant Pathology Note 170,
Soil Treatments for Greenhouse and Plant Beds-Vegetable and
Ornamentals.  Plant the seeds one-quarter to one-half inch deep
in rows 4-6 inches apart with 2-4 seeds per inch. Thin the
seedlings at the two-leaf stage; allow 1-1/2 inches between
plants. Water twice daily and fertilize with soluble fertilizer
at least every 2 weeks.  Proper ventilation is important and can
be maintained by raising the sash or plastic covering during the
hottest portion of the day.  In the hotbed, if properly handled,
3 or 4 ounces of seed will produce enough seedlings to plant 1
acre.  When seed is planted in beds, it requires about 6 to 8
weeks from seed to plants for the spring crop, and about 4 to 5
weeks for the fall crop. In the greenhouse a variety of plant
growing containers may be used (i.e. plastic cell paks, peat
pots, and speedling trays). These containers should be filled
with an artificial media, usually a combination of peat, perlite,
vermiculite, and in some instances bark. The seeds can be sown
directly into the containers and thinned upon emergence to 1
plant per cell or pot. In the greenhouse it will require 5 to 6
weeks from seed to plants for the spring crop and 4 to 5 weeks
for the fall crop.  Note: See extension publication AG-337,
Production of Commercial Vegetable Transplants, for detailed
information on plant production. 

The fall crop of broccoli can also be direct seeded in the field
using a precision planter such as a Stanhay, Gaspardo, or Nibex.
Seed required for one acre is 0.75 to 1.25 pounds when using a
precision seeder.


SOILS. Soils that are well suited for the production of broccoli
are fertile, well drained, and have texture ranging from sandy
loam to clay loam. Soil pH should be 6.0 to 6.5. Lime according
to soil test recommendation. Organic soil does not require such a
high pH.

Spring crop      Time to Plant
                                                                 

                Sow Seed        Sow Seed      Set in    Direct
                in Frames       in            Field     Field
                                Greenhouse              Seeding

Coastal Plain   Dec.-Jan.       mid-Jan.     late Feb.  mid Feb.

Piedmont        Jan.-Feb.       Feb.         mid March  early
                                                        March

Mountains       Feb.-July       March-July   early      mid
                                             April      March
                                             to early   to early
                                             Aug.       Aug.   
                                                                 
Transplanting is preferred for the spring crop since it results
in a more uniform stand and earlier harvest.


Fall crop                 Time to Plant
                                                                 
                Sow Seed in                    Direct Seeding
                Fields or Bed  Set in Field    in Field          

Coastal Plain   early July     Aug.            Aug. to mid Sept.

Piedmont        early July     Aug. 1-10       mid July to mid
                                                Aug.
                                                                 
Irrigation will be essential when transplanting the fall crop.


FERTILIZER. Take a soil test and fertilize according to the soil
test recommendations.  A general recommendation would be 85 to
120 lbs of nitrogen, 170-240 lbs P2O5 and 170-240 lbs K2O5, plus
15-20 lbs of borax per acre.  Without boron, small buds, hollow
pithy stems with internal brown discoloration and low yields can
result.  Sidedress after 3 and 5 weeks with 30 lbs of actual
nitrogen per acre.  Home gardeners should mix 2 level tablespoons
of borax to 5 qts. of fertilizer and apply this to each 100 ft.
of row before planting.  Apply 100 pounds per acre of calcium
nitrate when heads are about the size of a quarter.  This will
reduce large stem diameter and to some extent rots.  Distance
between leaves should be 3/4 to 1 inch to indicate rapid growth,
if not, apply more nitrogen.


WEED MANAGEMENT.*  Consult the current N.C. Agricultural
Chemicals Manual or your local county extension center for weed
management recommendations. Cultivation is often necessary.


TRANSPLANTING.  Plant on medium-ridged (8-10 inches tall) rows 36
to 42 inches apart with 2 rows per bed (9 to 12 inches apart) and
4 to 6 inches between plants in the row. This requires between
43,560 and 29,869 plants per acre. Mechanical trans-planters,
hand transplanters or hand trowels may be used. Double rows will
require that mechanical transplanters be set up in tandem or
offset, and the field driven twice. To insure proper settling of
soil around the roots, water the plants well. Use about 1/2 pint
of starter solution (5 pounds of 5-20-10 or 12-48-8 fertilizer
per 100 gallons of water) on each transplant, or use commercially
prepared starter solution according to manufacturer's
instructions. This will produce heads and stalks of acceptable
quality for the bunching/shipping trade.  Home garden, local
sale, and large single head crops should be spaced further apart
for larger head size.


DIRECT SEEDING. Row spacings are similar to transplanting but in-
row spacing should be reduced to 4 to 6 inches. Always use a
precision seeder like a Gaspardo, StanHay or Nibex (Earthway
Planters can be used by small growers). Seed 1/2 to 3/4 inches
deep and irrigate frequently to keep surface moist until plants
are established. Monitor insects closely during this time.


IRRIGATION. Be prepared to irrigate 1 to 1 1/2 inches of water
per week if natural rainfall is lacking to help ensure a high
quality broccoli crop. Broccoli requires above average moisture
and when this is lacking it responds with slow growth and poor
appearance.


INSECT MANAGEMENT.* Several species of caterpillars attack
broccoli. Cabbage loopers, the imported cabbage worm, the
diamondback moth, the cabbage webworm and the corn earworm are
commonly found feeding on leaves and stems. The cabbage aphid is
also a very destructive pest on broccoli. Flea beetles also
attack broccoli and can severely damage small seedlings. The
severity of insect attack is much greater in fall crops. It is
suggested that the control program start early (emerging
seedlings) and continued on a regular basis. Consult Entomology
Insect Note No. 12, Cabbage Worm Complex.


DISEASE MANAGEMENT.*. Diseases are not usually serious to
broccoli. The exceptions are such diseases as black rot which may
spread from cabbage or related crops or weeds, and may also be
carried on seeds. Powdery and downy mildew are often found but
only rarely are they a serious problem. Alternaria leaf spot may
also be found on broccoli. Soft rot can be serious in years of
high precipitation; domed heads with certain varieties will help
reduce this disease.
 

HARVESTING. Spring broccoli should be harvested in the early
morning since it wilts very rapidly in the sun. Field crates or
baskets should be immediately removed to a packing shelter where
it is bunched and iced.  The broccoli head should be cut before
the flower buds open. If the buds begin to open and the yellow
flower petals begin to show, the head is over-mature and unfit
for market.  Cut the heads with a length of 9 to 10 inches from
the base of the stem to the top of the head. The central heads
vary from 3 to 6 inches in diameter. A few days after the central
head is cut, small lateral or side shoots grow out and produce
small heads measuring 1 to 3 inches in diameter. These side
shoots are seldom of the quality for commercial sale. Small heads
produced by the side shoots are very desirable for freezing and
use in the home. In order to harvest at the correct stage, the
field should be cut every 2 or 3 days. It requires 4 to 5 man
hours per acre for each cutting.  An average commercial field is
cut 4 to 6 times; for home use the number of harvests are more
numerous since more of the small side shoots can be utilized.
Light frosts do not hurt broccoli appreciably, therefore, harvest
in the fall generally continues until the first freeze.
Field packing is becoming more popular with the advent of in
package icing. Here, broccoli is cut and packed on a harvest aid
directly in the field. The boxes are palletized and taken to a
central icing facility.    


PREPARATION FOR MARKET. A good job of grading, trimming and
bunching is needed to compete with western broccoli.  Stems are
usually trimmed to 6 1/2 to 8 inches in length, leaves are
removed and enough heads included to make 1 1/4 to 1 1/2 pounds
per bunch.  The heads are tied or held together with either tape,
rubber bands or paper-covered wires, called "twist-ems". It is
important to make the bunch tight. Broccoli can be packed in
crates and hampers although wax-impregnated cartons are
preferred. A standard carton contains 14 to 18 bunches with a net
weight of 21 to 23 pounds.  Since broccoli is a highly perishable
commodity, subject to rapid color and quality deterioration, it
should be precooled to about 32 F by vacuum cooling, hydrocooling
or packing in ice as soon as possible after harvest. For medium
to long distance shipping refrigerated transportation and package
icing is absolutely essential. Slush ice (40% ice and 60% water)
is forced into each box by a special machine. This is a very
efficient system and yields a top quality product.  Machines
exist to ice whole pallets full of boxes at one time.
Approximately 5 to 8 pounds of crushed ice should be placed in
each carton before shipping.


YIELD. Central heads will vary in size, depending on variety,
spacing and growing conditions. The central head weights will
range from 0.3 to 1.0 pound each, while side shoots will average
between 0.1 to 0.3 pound. The commercial trade only accepts 2 to
5 heads in a 1.25 to 1.5 pound bunch. Under good management and
good growing conditions, per-acre yields should average between
400 to 500 cartons (21 pounds net).


VARIETIES. Varieties that have proved reliable in recent variety
tests are listed below:
                Baccus - early
                Green Comet - early - home garden/
                                    pick-your-own
                Early Dawn - early
                Galleon - early
                Packman - early
                Emperor - midseason
                Legend - midseason
                Mariner - midseason
                Premium Crop - midseason
                Green Duke - midseason
                Arcadia - late
                Green Valiant - late
                Green Defender - late
                Southern Comet - single head
                                              

* Refer to the N.C. Agricultural Chemicals Manual for additional
information.

                            * * * * *
                          BROCCOLI RAAB
                       Douglas C. Sanders
               Extension Horticultural Specialist
            April 1991 (Revised)     LEAFLET NO. 5-A 


Broccoli-raab (also known as rapa, rapine, rappone, fall and
spring raab or turnip broccoli) is a rapidly growing annual when
grown in spring, but a biennial in fall plantings.  The leaves
with the seedstalks, before blooming, are cut for greens and are
sold to ethnic markets (primarily Italian).

It is grown for two purposes: 1) for greens, and 2) for greens
plus the unopened flower buds and stems.

There are several varieties of broccoli-raab.  In general, there
are two types, namely: "Broccoli-raab Fall" and "Broccoli-raab
Spring".  They are essentially the same except that the fall
strains tend to form flower heads a little earlier than the
spring varieties.  There is generally very little difference
between the two.  Some of the fall strains will overwinter better
than the spring varieties.

Some of the varieties listed are Annual (Fina 2), Rappone, Rapa,
Fall and Spring raab.


SOILS

This crop may be grown in a variety of soils.  The heavier loams
will generally produce the greatest yields but for early spring
growth and overwintering in the east, a lighter, well-drained,
sandy loam is best.  Soils should be well drained, high in
organic matter and well prepared.  A pH of 6.0 to 6.5 is
desirable.


FERTILIZERS

Leafy vegetables require quick, continuous growth for best
quality. They need nitrogen especially for good color and
tenderness.  For the average soils use 800 pounds of an 8-8-8
fertilizer per acre before planting.  Sidedress with 15-20 pounds
of nitrogen per acre 3-5 weeks after emergence. If the crop is
overwintered, another such sidedressing should be applied in late
winter, just prior to new growth.


PLANTING

Rows may be 18-36 inches apart and plants should be 1 1/2 to 3
inches apart.  One to 1 1/2 pounds of seed will plant one acre.


Planting dates    Coastal Plain        Piedmont            
Mountains         

Spring            Feb 1 - Apr 15       Feb 15 - Apr 30      Mar 1

Fall              Aug 1 - Sep 15       Jul 15 - Sep 15      Aug
15
                                                                  
           

CULTURE

No herbicides are cleared for this crop.  Regular and shallow
cultivation is essential to keep down weeds and grasses. 
Irrigation is beneficial, especially for the fall crop, since
leafy vegetables require adequate moisture for continuous growth
and high quality.


INSECTS*

A wide variety of insects and diseases similar to those of
cabbage and broccoli may attack this crop.


HARVESTING

Broccoli-raab is often harvested for greens similarly to mustard,
kale and turnip greens.  Leaves are cut when 4-8 inches high and
sold loose in bushel hampers or tied in 1-2 pound bunches.

This crop goes to seed readily.  It makes several small flower
heads which are cut, just as in regular broccoli, before the
flower buds open.  These flower heads usually average about 1 to
1 1/2 inches in diameter.  The stems of these heads are cut to a
length of 8-10 inches and tied in bunches of 1-2 pounds each. 
Occasionally, it is sold loose in bushel baskets.  A bunch
usually contains about 1/3 to 1/2 flower heads and stems and the
remainder is leaves.  In cooking, the leaves, stems and flower
heads are cooked and eaten just as turnip greens or regular
broccoli.

When tying in bunches use soft string, rubber bands, tape, raffia
or similar material and make sure bunches are tied tightly and
neatly.  Remove all discolored or damaged leaves.  Wash
thoroughly in clean water to remove sand and dirt.

If weather is warm and hauling distance is over 50 miles, crushed
ice should be used to retain quality.  When hampers or crates are
used, put crushed ice in the middle and on top of each crate. 
When hauling loose in bulk, put crushed ice on top of the stack. 
In hauling to market cover the truckload with a tarpaulin to
prevent drying out.

If planted early in the fall or late in the spring this crop
requires about 60-65 days from seeding to first harvest of the
flower heads.  If planted in the late fall harvest is usually
delayed until late winter or early spring.

The fall varieties will withstand fairly cold winter weather but
even these varieties will be killed if temperature drops much
below 15 F, or if heavy freezes occur rather suddenly after a
prolonged warm period.

* Contact the county extension office for identification of the
insect problem and control.

                           * * * * * 
      BROCCOLI PRODUCTION GUIDE FOR WESTERN NORTH CAROLINA
      Jeanine M. Davis, Extension Horticultural Specialist
      February 1994 (Revised)       LEAFLET NO. 5-B


INTRODUCTION
Broccoli is a popular vegetable for use both fresh and frozen.
The edible portion of the broccoli plant consists of the upper
stem and the unopened flower buds. Broccoli is a cool season crop
that is closely related to cabbage, cauliflower, kale, mustard
and turnips.  It can be grown in western North Carolina as either
an early (spring) or a late season (fall) crop at the lower
elevations (below 2500 ft.) or during mid-summer at elevations
above 2500 feet. 

Rapid, uninterrupted growth is required for high quality and good
yields.  Marketable heads must have tightly clustered buds with
no yellow flower color.  They must be free of insects.  Formation
of small, button heads and premature flowering (bolting) may
result from exposure of transplants to periods of plant stress
that interfere with vegetative growth.  This can be a serious
problem with large transplants and early maturing varieties.
Extremes of temperature, moisture or fertility appear to be
causative factors. Providing protection during plant production,
minimizing transplant shock, providing optimum moisture and
fertility, and avoiding very early season plantings should
minimize these problems.


VARIETIES
Green Comet (45 to 50 days) has been a reliable variety in the
mountains for many years although stalk length is not always as
long as commercially desired.  Green Valient (83 days), Packman
(45 to 50 days) and Baccus (50 to 65 days) also perform well. 
New varieties should be planted in limited quantities until local
adaptability has been determined.


PLANT SOURCES
Broccoli transplants may be obtained from commercial sources or
produced in cold frames, hotbeds or greenhouses.  Home-grown
plants are preferred.


TRANSPLANT PRODUCTION IN HOTBEDS OR COLDFRAMES
Select a site with a southern exposure and a well drained, light
soil.  Soils that crust or bake should be avoided. Prepare the
soil to a fine seedbed condition. Fumigate the soil for control
of weeds, soil borne insects and diseases. (See extension
bulletin AG-337 Production of Commercial Vegetable Transplants
and the N.C. Agricultural Chemicals Manual for detailed
information on fumigation.)  Fertilize and lime according to soil
test recommendations for transplant production.  Approximately 33
lbs. of 5-10-5 or 6-12-6 may be broadcast and incorporated into a
9 x 100 foot bed. 

Plant seed 0.25 to .5 inch deep in rows 4 to 6 inches apart at the
rate of about 24 seeds per linear foot of row. Four ounces of
seed should provide adequate transplants for one acre (about
14,000 plants). Firm the soil over the seeds to retain soil
moisture. When two true leaves are visible, thin the seedlings to
1.5 inches between plants. Irrigate to maintain good moisture, but
avoid keeping the plant bed too wet. Fertilize with a soluble
fertilizer every 1 to 2 weeks.

Downy mildew is the predominant foliar disease problem in plant
beds.  Apply recommended fungicides at weekly intervals from the
time of appearance of the first true leaves.  The cabbage root
maggot can be a serious problem especially in early spring
plantings.  An insecticide can be worked into the upper 3 to 4
inches of soil just prior to seeding for control of maggots. 
Aphids can be controlled with a soil insecticide application of
disulfoton (Di-Syston).

Plants are ready to transplant when they are 5 to 6 inches tall. 
A light watering just prior to pulling the plants will reduce
root damage and result in more rapid recovery from transplant
shock.


TRANSPLANT PRODUCTION IN GREENHOUSES
Peat pots, cell packs or trays should be filled with a light,
artificial potting medium.  Sow seeds directly into the container
and thin to one per cell at the two leaf stage.  Irrigate
frequently and fertilize every week or two with a balanced,
soluble fertilizer.


SETTING OUT TRANSPLANTS
Exposure of transplants to low temperatures may cause premature
bolting.  Most years it is safe to set out transplants in mid to
late April.  It will ordinarily take about 8 weeks to produce
transplants in outdoor beds for a spring crop or 5 weeks for a
fall crop.  It takes approximately 5 weeks to produce transplants
in the greenhouse.  For fall crops, plan to set out transplants
in mid August.

Transplant 10 to 15 inches apart in 30 inch rows (21,000 to
14,000 plants per acre, respectively).  Very vigorous varieties
may require wider spacing and available equipment may dictate
different row spacing.  Transplant by hand or use a mechanical
transplanter.  Set deeply but leave upper leaves and bud exposed. 
Firm soil well around each plant and water, preferably with a
transplant solution.  An insecticide for root maggot control may
be included in the transplant solution.


DIRECT SEEDING
Broccoli is often direct seeded for a fall crop.  Seed in July
and thin to desired in-row spacing when the plants have 3 to 4
true leaves.


SOILS AND FERTILIZATION
Broccoli will grow on a wide variety of soils.  It performs best,
however, on a well drained, medium to heavy soil which is high in
organic matter.  Adjust pH to 6.0 to 6.5 with lime. Fertilize
according to soil test recommendations or use 700 to 1000 pounds
of 10-10-10 fertilizer per acre. Broccoli requires extra boron
(B) for normal growth.  Apply 2 pounds actual boron per acre at
planting, preferably as part of the complete fertilizer.  Common
sources of boron are Borax (11.4% B) or Solubor (20.5% B). 
(Caution: do not apply boron in the transplant solution).  If
side shoots are to be harvested, maintain vigor with additional
sidedressings of 30 pounds of 10-10-10 at 2 to 3 week intervals.


WEED CONTROL
Weed control is important for production of quality broccoli. 
Any cultivation and hoeing should be shallow to minimize damage
to the roots. For the latest herbicide recommendations see the
N.C. Agricultural Chemicals Manual or contact your local county
agent.


INSECT CONTROL
The most troublesome insects on broccoli in western North
Carolina include root maggot (especially with early season
plantings), flea beetles, aphids, cabbage worms and cabbage
loopers. Recommended use of insecticides will result in
essentially an insect free crop. Formulations of Bacillus
thurengiensis are particularly effective against cabbage loopers
and caterpillars. 


DISEASE CONTROL
The major foliar diseases of broccoli include downy mildew and
Alternaria leaf spot. Control measures include close observations
and sprays with recommended fungicides at first appearance and at
7 to 10 day intervals.


IRRIGATION
Broccoli is a succulent plant which requires continuous rapid
growth for high yields and good quality.  Uneven soil moisture
will adversely affect growth.  Irrigate with overhead or drip
irrigation to maintain a constant supply of moisture.


HARVESTING
The marketable portion of the broccoli plant consists of the
upper stem and the clusters of unopened flower buds.  These
"stalks" or "heads" should be cut while the clusters are still
compact and before individual flower buds begin to open and show
any yellow color.  When mature, central heads usually measure 4
to 7 inches across and may weigh 0.3 to 1.0 lb each. 
Overmaturity is indicated by woodiness in the outer stem tissue,
loosening and separation of the flower clusters and partial
opening of the flowers with yellow color showing.  Such stalks
are not marketable.  Depending on the variability within the
variety, central stalks may mature over a two week period.  At
higher elevations or cooler temperatures, harvesting at 4 to 7
day intervals may be adequate to avoid overmature heads.  At
lower elevations and warmer temperatures, rate of maturity is
accelerated and the harvest interval may need to be shortened to
2 to 5 days.  

Maintaining good growing conditions past the time of harvest of
the central head, including adequate moisture and fertility and a
good pest control program, can result in the development of heads
on the lateral shoots until frost.  These will usually range from
1 to 4 inches in diameter and 0.1 to 0.3 lb in weight. Second and
third commercial harvests of these side shoots is sometimes
possible. Removing more of the main plant stem, along
with the central head, will generally result in fewer, but
larger, side shoots on the remaining portion of the stem.


PREPARATION FOR MARKET
Broccoli is very perishable and should be removed to the packing
shed as soon as it is harvested, then trimmed, bunched, tied and
cooled.  Trim stems to 6 to 8 inches.  Bind into 1.25 to 1.5 pound
bunches using rubber bands or "twist-ties" and pack 14 to 18
bunches in a standard waxed carton for a net weight of 21 to 23
pounds.  Broccoli is highly perishable and its color and quality
deteriorate very rapidly after harvest under high temperatures. 
Therefore, it should be cooled as soon as possible after harvest. 
Cooling rapidly to near 32F and refrigerating is essential for
broccoli that must be held for a few days before shipment.  For
medium to long distance hauling, icing and refrigerated
transportation are essential.  In addition, most supermarkets
expect all broccoli to be iced.


YIELDS
Central head weight will vary with variety and growing
conditions.  Variety tests have produced average head weights,
depending on spacing, variety and year, from 0.3 to 1.0 lb per
head.  Yields of central heads may range from 200 to 750 cartons
(21 lb per carton) per acre.  Two or more side shoots per plant,
averaging from 0.1 to 0.3 pounds per shoot, could provide from 50
to 150 additional cartons per acre.  Good management and good
growing conditions should result in average yields of 500 cartons
per acre.

* Refer to the most current N.C. Agricultural Chemicals Manual
for recommended materials, rates and application methods for
insect, disease and weed control.

                            * * * * *
Here is the information for a 100  foot row of BROCCOLI

Approximate yield is  100  lbs. at a spacing of 18-24 inches between plants.

You will need between 1/8 and 1/4 ounces of seeds.

Fertilizer rates :
 ::Manure (approximate): 120  lbs.
 ::Chemical (10-10-10): 5 cups.

BROCCOLI typically grow to a height of 18-24 inches.

This crop does well in a soil that is rich & loose with lots of humus
and a little extra lime and with a pH range of 6.0-7.5.

Pick a spot that provides full sun.

Growing seasons:   Spring: yes
                   Summer: no
                   Fall: yes
                   Winter: no

From seed to first harvest is nominally 16 weeks.

Seeds can be started indoors as early in the spring as  12
 weeks before your growing areas last
spring frost and then transplanted into the garden in about  7  weeks.

From transplant time to the first harvest is usually about  9  weeks
with around  3  weeks of harvesting.

For the fall planting cycle, seeds should be started no later than  16
weeks ahead of your first fall frost.

 
