Piracicaba Broccoli

Brassica oleracea

Germination:  93% April 2025 Packed for 2025

Origins and History

Piracicaba Broccoli is a unique heirloom variety that originated in Brazil, named after the city of Piracicaba in the state of São Paulo. Unlike many broccoli types developed for large-scale commercial agriculture, this variety was selected by small farmers for resilience in warm climates. Its adaptation makes it especially valuable in regions where traditional broccoli struggles, giving it cultural and agricultural importance as a heat-tolerant alternative for growers in tropical and subtropical areas.

Appearance and Characteristics

This broccoli is distinct from the large-headed hybrids found in supermarkets. Instead, Piracicaba produces small, tender heads with loose florets and a sweet, delicate flavor. The plant is hardy, leafy, and continues producing side shoots after the main head is harvested, making it ideal for extended harvests. Its florets are open and less compact, resembling a cross between broccoli raab and standard broccoli.

Culinary Uses

Piracicaba is prized for its sweet, mild taste and tender texture. It can be steamed, stir-fried, or sautéed, and it excels when lightly cooked to preserve its delicate flavor. The florets, leaves, and stems are all edible. In Brazil, it is commonly used in simple sautéed dishes with garlic and oil, added to soups, or served as a fresh green side dish.

Growing Tips (Vegetation Zones and Sow Depth)

Piracicaba Broccoli thrives in USDA Zones 3–10, but it is particularly well-suited for warmer climates where other broccoli varieties may bolt. It prefers full sun and fertile, well-drained soil with consistent moisture. Seeds should be sown about ¼–½ inch deep, either indoors 4–6 weeks before transplanting or directly in the garden after danger of frost has passed. Space plants 18–24 inches apart to allow for leafy growth and continual side-shoot production. Mulching helps retain soil moisture and keeps roots cool in hotter climates.

Harvesting Guidance

The main head can be harvested when it reaches 3–4 inches across, before florets begin to flower. Regular picking of side shoots encourages continuous production for weeks or even months. Because the florets are naturally looser than hybrid broccoli, harvesting should be timed when buds are still tight and green. Leaves can also be harvested as nutritious cooking greens. With steady care, Piracicaba provides multiple harvests and an abundant yield from a single planting.