As you know, fresh herbs are a great way to add extra flavor, color and aroma to your cooking. But one huge downside is that fresh herbs don’t last very long. If you are only cooking a few times a week, then chances are most of your herbs are probably going to go bad...
With a great, big, green head, this extra flavorful broccoli is gonna show up your 5-year old broccoli hating self. It is delicious raw, roasted, steamed, and fried (obviously). It also can survive cooler climates and just needs light, water, and love.
1 year (annual)
|Hydro / Soil||
Not recommended for hydroponics. Grows best in soil.
|Container / Indoors||
Plant 1 site in a 10" (3 gal) container. For each site plant 3 seeds 1/4" deep.
|Outdoor / Inground||
Plant 1 site per square foot. For each site, plant 3 seeds 1/4" deep. Thin to one plant per site once seedlings are ~1in tall.
These plants grow to about 20-30” and should be spread 1-2’ apart.
|Taste & Nutritional Value||
Earthy, grassy, and bitter. Filled with fiber, vitamin C, vitamin K, iron, and potassium.
Introduced in 1954, Waltham 29 Broccoli was named for Waltham, MA where it was developed at the University of Massachusets College of Agriculture. It is renowned for its incredible flavor and cold-tolerance.
|Recommended for (recipes)||
Roast broccoli with a little olive oil and salt for the best veggie side. It's also fantastic in pasta with some lemon and cheese.
|Seed Weight (mg)||
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