Piracicaba Broccoli

Brassica oleracea

Packed for 2025

Piracicaba broccoli is a unique variety of broccoli known for its exceptional taste and tenderness. Unlike the more common broccoli varieties that form large, dense heads, Piracicaba produces smaller, more numerous shoots, which are often more flavorful and tender. This variety is named after the city of Piracicaba in São Paulo, Brazil, where it is quite popular and possibly originated or was developed. Piracicaba’s small shoots and loose florets make it seem like it could be the primordial ancestor of modern supermarket hybrid broccoli. Though originally from subtropical Brazil, we have found that it thrives in our temperate environment and tolerates some frost.

Piracicaba broccoli is highly valued for its sweet and nutty flavor, making it a favorite among chefs and gardeners alike. Piracicaba broccoli is suitable for a variety of dishes, from stir-fries and salads to steaming and roasting, and its high nutritional value adds to its appeal. The plant is also known for its heat tolerance, making it suitable for growing in a wider range of climates compared to some other broccoli varieties. The florets are smaller and more loosely formed, which some people prefer for their aesthetic appeal and ease of preparation in cooking.

This broccoli variety can be harvested multiple times throughout the growing season, as cutting the main shoot encourages the growth of additional side shoots. This characteristic makes it an excellent choice for continuous harvesting and extended production. 

For a Spring harvest, sow indoors 4-6 weeks before the last frost. Transplant after frost. Harvest main shoot then side shoots every two days to keep producing and to prevent flowering. For a Fall -early Winter harvest, sow14-16 weeks before the first frost .  Plant Piracicaba broccoli about 1/2 inch in depth. It takes 60- 10 days to sprout and 65 days to reach maturity with a height of 24-30 inches. Space rows 24-36 inches, with each plant spaced 18 inches.