De Cicco Broccoli

Brassica oleracea 

Germination:  82% Packed for 2026

Seeds: ~ 100 per packet

DeCicco Broccoli is a classic Italian heirloom variety that dates back to the late 19th or early 20th century. It was introduced to the United States by Italian immigrants and gained popularity for its adaptability and prolific production. Unlike modern hybrid varieties bred for uniformity and single large heads, DeCicco was selected for its extended harvest period and multiple smaller side shoots. DeCicco’s staggered harvest and prolific nature make it ideal for home gardeners who want a continuous supply of fresh broccoli rather than a single bulk harvest.

Appearance and Characteristics:
DeCicco produces a small to medium-sized central head, typically 3–4 inches in diameter, with numerous tender side shoots that appear after the main head is harvested. The plants are relatively compact, growing 18–24 inches tall, with dark green, slightly crinkled leaves. Its heads are looser than those of commercial hybrids, but the plant compensates with a long harvest window and excellent regrowth.

Culinary Uses:
DeCicco Broccoli is known for its tender texture and mild, sweet flavor. The central head, side shoots, and young leaves can all be eaten. It is versatile in the kitchen: steamed, sautéed, roasted, stir-fried, or added to soups and pasta dishes. Because of its tender stems and smaller florets, it cooks more quickly than supermarket varieties and is well suited to quick preparations.

Growing Tips:
DeCicco is a cool-season crop and can be grown in both spring and fall. Sow seeds indoors 4–6 weeks before the last frost date and transplant after danger of frost has passed, or direct sow in early spring. For fall crops, start seeds in mid-to-late summer. It prefers full sun and rich, well-drained soil with a pH between 6.0 and 7.0. Keep the soil consistently moist and mulch to retain moisture and suppress weeds. Fertilize moderately, as excessive nitrogen can lead to lush leaves with fewer heads. Space plants about 18 inches apart.

Harvesting Guidance:
Harvest the central head when it is fully developed but still tight and before the florets start to open—usually 50–70 days after transplanting. Use a sharp knife to cut the main head with a few inches of stem. This will encourage the plant to produce abundant side shoots, which can be harvested continually over several weeks. Regular picking of side shoots promotes more growth and extends the productive season.