Calabrese Growing Guide
A popular crop producing large, domed green heads (about 15cm across) of tightly packed flower buds, typically harvested from mid-summer to mid-autumn. Plants grow up to 60cm tall and wide. It is a versatile and nutritious vegetable, rich in vitamins and antioxidants, best enjoyed freshly picked.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
Sow calabrese in small batches from March to June: indoors in March-April, or directly outdoors from April-June. Use peat-free seed compost and modules indoors to minimise root disturbance; sow 2cm deep and thin to one strong seedling. For a protected spring crop, sow in modules in mid-autumn and overwinter young plants in an unheated greenhouse. Harden off indoor-raised plants, then transplant at 10-15cm tall with well-developed roots, ideally before hot weather. Plant with the lowest leaves at soil level, firm in, and water well before and after moving. Use the variety's recommended final spacing; general guidance is 30-45cm between plants and at least 45cm between rows. Later spring sowings are best made directly in their final position to avoid transplanting in warm weather.
Harvesting information
Harvest from mid-summer to mid-autumn, typically 3-4 months after sowing, when the main head is 10-15cm across, well-formed, and still in tight bud before flowers open. Harvest promptly. After cutting the main head, smaller side-shoots will develop; harvest these regularly for up to 8 weeks. Young, tender leaves are also edible.
Storage information
Keep harvested calabrese cool in a larder or fridge and wash before cooking.