BROCCOLI.
The Broccolis are so similar to the cauliflowers that some account of
them may be expected in a treatise on the latter vegetable. In fact, no
important structural difference between the two vegetables exists, the
broccolis being merely a more robust and hardy group of varieties,
requiring a longer period for development, and adapted, in mild
climates, to cultivation during the winter. They are, in fact, often
called "winter cauliflowers." They receive but little attention in the
United States, where the winters, at least at the north, in the vicinity
of the leading markets, are too severe for the out-door growth of
vegetables of any kind. For this reason cauliflowers, which come to
maturity in a single season, are grown instead. The supply of these two
vegetables, therefore, which in western Europe, by means of successive
sowings of varieties of both cauliflowers and broccolis, may be
maintained the year round, is here, owing to the conditions of our
climate, confined chiefly to the seasons of the year in which
cauliflower can be obtained.
Although no sharp distinctions can be drawn between broccolis and
cauliflowers, there are certain general differences which separate
them. As has been said, the broccolis are all of them hardier than the
cauliflowers, and require a longer time in which to develop, so that in
climates having mild winters they are usually treated as biennials. In
France, the seed which is sown about the first of May gives plants which
head the following spring before the early cauliflowers come in. The
plants are sometimes enabled to pass the winter more safely by being
taken up and planted again in a slanting position.
In the appearance of the heads no difference exists between cauliflowers
and broccolis, except that the latter are usually smaller, less compact,
and sometimes purple or sulphur colored. All cauliflowers (with one or
two exceptions), have white compact heads. The stems of the broccolis
are usually taller than those of cauliflowers, the leaves more numerous,
larger, stiffer, but more undulated, more rounded at the apex, and more
frequently having a distinct stem or petiole. The mid-ribs and principal
veins are large and white, except in varieties having colored heads,
when they have the same color as the head. The color of the leaves is
always more glaucous, that is, of a darker and more bluish green, than
is usual in the cauliflowers.
Broccolis, especially the colored varieties, are sometimes said to be
more tender in texture and finer in flavor than the cauliflowers. This,
however, is due only to the fact that they usually head in cool weather.
When grown under the same conditions the cauliflowers are milder than
the broccolis, and although to some tastes the more pronounced flavor of
the latter may be preferred, most persons use broccoli only because in
the winter season fresh cauliflowers cannot be obtained.
Nearly every one prefers cauliflower to broccoli, and the mild white
varieties to the colored varieties of the latter vegetable. Broccolis
sometimes acquire a bitter taste, the cause of which is not known. The
methods of using the two vegetables are the same, except that the
branching or sprouting broccolis are also cooked like asparagus.
The early history of the broccoli has already been treated in connection
with that of the cauliflower.
The number of varieties of broccoli in cultivation is probably somewhat
less than those of the cauliflower, but the differences between the
varieties themselves are greater. Messrs. Sutton & Sons, of Reading,
England, catalogue thirty-six varieties of broccoli and only eleven of
cauliflower. Most of these varieties originated in England, where
broccoli is more largely grown than anywhere else. Two groups of
broccolis may be recognized, the "sprouting broccolis," which do not
form compact heads, and the improved varieties with well formed heads,
known as "cauliflower broccolis." The latter differ but little in any
way from true cauliflowers.
The requirements of cultivation for the broccolis are practically the
same as those for cauliflowers. Their value depends mainly on their
greater hardiness, and on this account they are likely, at the South
where the winters are mild enough, to become more extensively
cultivated. They do not, however, endure hot weather as well as
cauliflowers, and on this account it is doubtful if they ever become as
largely grown anywhere in this country as they are in England.
The question of protecting them in winter, and the amount and kind of
protection needed, depend of course on the severity of the winters. In
Northern Florida, where cauliflowers are liable to be killed during
winter, broccolis will stand out without any protection. In localities
where but little protection is required, it may be afforded by loosening
the roots and turning the plants down upon their sides. If more
protection is needed they may be taken up and set in trenches and partly
covered with straw and boards. Broccolis stand shipment better than
cauliflowers. This is not only because they are generally handled in
colder weather, but because they are somewhat coarser and firmer in
texture. They do not sell for quite so good a price as cauliflowers.
There are seven varieties catalogued by American seedsmen, of which the
Early Purple Cape is the best adapted to our climate.