Our sprouting broccoli variety:

In contrast with traditional broccoli that produces singular large crowns, sprouting broccoli has many small florets tipped with a dusty purple coloring. Both the greens and stems are tender and can be eaten raw, lightly steamed, sautéed, or roasted.

  • How to grow sprouting broccoli from seed:

    If planting with a Seedsheet, simply follow this how to plant tutorial or watch the video below. Water gently daily with a fine misting nozzle to ensure the soil around the seeds remains moist. Sprouts should be visible in 5-7 days. After sprouting and reaching 2 inches in height, seedlings should be thinned to one plant per pod.

    If planting with conventional methods, start in cell trays in mid to late spring for transplanting in June or July for a fall harvest. Sow 2-3 seeds per cell at ¼ to ½ inch depth and keep trays at 75F or higher, placing near a heater or using a heat mat if necessary. Water gently daily with a fine misting nozzle to ensure the soil around the seeds remains moist. When seedlings reach 2 inches in height, they should be thinned to one plant per cell. When seedlings are at least 4-6 inches in height, transplant seedlings 18 inches apart in rows that are 36 inches apart.


    Sprouting broccoli can be thinned the same way as other brassica vegetables like cauliflower, and traditional broccoli. Water soil well, and identify the largest, most mature seedling to keep. Gently grasp the remaining unwanted seedlings with your thumb and forefinger and pull from the soil. Check out the video below!

  • How to care for sprouting broccoli:

    After germination, optimal growing temperatures are between 55F and 70F.

    Pro-tip: If growing during a hot summer, part-time use of shade cloth is recommended to mediate heat exposure, although the plants are sun-loving.

    Sprouting broccoli is a thirsty variety that requires a consistent supply of moisture throughout the growth process, so daily irrigation is very important.

    Pro-tip: Air circulation is key for cruciferous crops like broccoli and cauliflower will drastically reduce the chance of mold and rot between vegetation.

  • How to harvest and use sprouting broccoli:

    As soon as the first central cluster of florets develops, cut the stem about 3-5 inches below the florets to promote the development of secondary side shoots.

    When side shoots develop to 6-8 inches long and floret beads are still tight, use a sharp knife or scissors to cut the stems including several small leaves. Shoots can be harvested every 3-7 days for continual harvest for 2-5 weeks. If florets are allowed to grow too long and open into flowers, taste declines.

    Recipe inspiration: 

    Steam broccolini just until tender but still brightly colored, or roast it in olive oil and lemon juice until lightly browned and top with cheese and nuts. Pan sauté sprouting broccoli with chili oil and pair with crispy chickpeas or tofu and herbs. Place on the top of quiche for a beautiful display, or pair with fish, sesame oil, garlic, and ginger sauce. 

    Our favorite sprouting broccoli recipes: