For many fresh-market growers as well as home gardeners, broccoli is a must-grow crop. Yet in many locations — especially where the weather is less predictable — it's not the easiest. Each bead in a head of broccoli is an actual flower bud that blooms with maturity, and has a window of critical temperature sensitivity. Because of the plant's sensitivity as it transitions from the vegetative into the heading phase, most of the broccoli developed for the US market targets the California region, where growing conditions are consistent.

At Johnny's, we have been experiencing tremendous interest in more diverse broccoli types from growers all across the US. We coordinate our broccoli trials to collect data across multiple regions, climates, and seasons, to identify the most reliable, easy to grow, and adaptable varieties of both standard and nonstandard types. This allows the broccoli grower to plant varieties with a range of maturity dates and tolerances, across sequential seasonal slots, as a risk-mitigation technique. Should unfavorable conditions set in to compromise one variety, there will be alternatives to bring to the table.

Here in the Northeast, growers are increasing the amount of mini broccolis they are producing, much of which seems to be the broccoli x gailan-type crosses. There are also increases in the production of broccoli raab and leaf broccolis in the Northeast. These various summer-sprouting types are being produced as annuals. We've also been conducting trials in the Pacific Northwest, as well as the greater Mid-Atlantic region, to advance our understanding of a group we call the winter-sprouting broccolis. Also known as purple sprouting broccoli, this ancestral form of the modern standard broccolis is a true biennial that requires a period of vernalization, meaning cold exposure, to complete its life cycle.

If branching out in broccoli sounds like something you'd like to try, here are 5 uncommon broccoli types for your consideration. We've also included recommendations for a few favorites and why we think they're worth a try.

Monflor - one-cut standard broccoli
'Monflor' produces plentiful, consistently high-quality florets of a uniform size and coloration, and offers easy, one-cut harvest and prep.

RECOMMENDED VARIETY

'Monflor' • The prep-friendly, one-cut broccoli

'Monflor' was bred to produce a looser, more open head than other standard broccolis, with small, tender florets on long, slender stems. As a result, the florets are very both easy to harvest and prep and of uniformly high quality, for minimal waste.

Good yield of quality florets is assured by Monflor's uniform plant growth and dependable maturity. First, the plants' stature and open habit provide the developing heads with good exposure, resulting in heads of a uniformly green coloration. This is a trait favored for use in restaurants, rather than a single large heads with branchlets of all different dimensions, and which, when cut, expose a lighter inner coloration compared to the darker, outer beads. Monflor's form additionally prevents the development of hollow stem, another abiotic problem that can diminish the visual quality of standard varieties.

If you would like to offer chefs or restaurateurs premium-quality broccoli in the form of easily prepped heads or as ready-to-use florets, or you'd simply like to speed up prep in your own kitchen, one-cut 'Monflor' is an excellent choice.

Spring Raab
Broccoli raab is prized for the fresh, spring-tonifying qualities embodied in its earthy-mustardy flavors.

Broccoli raab is a type of broccoli that is easier to grow than most, and faster-maturing than many. Within the brassica family, broccoli raab is regarded as more closely related to the white turnip (Brassica rapa L. ssp. rapa) than to the standard heading broccolis (Brassica rapa L. ssp. italica), an association that may account for its earthy, mustardy flavor profile. Also known as cime di rape or rapini (Italian) or rapine (French) or rabe (English), this type has only recently become more popular in the States whereas, in Europe, it is a longstanding staple. Broccoli raab is especially beloved by Italians for its flavor, and for its continuous harvestability during the cooler months of the year.

RECOMMENDED VARIETIES

'Spring Raab' • Versatile, on-trend "bitter" vegetable

Two of 'Spring Raab's' great advantages are how easy it is to grow and its cultural versatility, in that it can be grown for spring and summer harvest, as well as for overwintering in milder climates. Its unique, earthy flavor is best appreciated when prepared simply, by steaming, sautéing, or grilling, then dressed with a good olive oil, garlic, and a sprinkling of pepper flakes or shaved parmigiano-reggiano.

'Sessantina' Grossa • Ready to ravish, just when you crave something good & green to bite into

In contrast to 'Spring Raab,' 'Sessantina Grossa' is limited to a short harvest window, and is best suited for early production. It produces its thick but tender, delicious shoots and broccoli-like buds all at once on a large plant, and the entire upper portion of the plant is edible — leaves, stems, and all. What's more, it's ready for harvest at the precise time of year when you want something fresh and chunky, green, and good for you.

Spigariello Liscia
Spigariello 'Liscia's' soft, generous, undulating leaves are a nourishing addition to cool-season cuisine.

RECOMMENDED VARIETY

Spigariello 'Liscia' • (Who can resist a vegetable with a name like that?)

Another leafy, cool-season green popular in southern Italy, Spigariello 'Liscia' has a sweet but hearty, brocco-kale-like flavor, less pungent than the raabs tend to be. Liscia means "smooth" in Italian, and the plants develop a series of soft, broad, undulating, dusky blue-green leaves that can be harvested individually as needed over the season. Alternatively, the plant can be left to mature until small, broccoli-like florets emerge from within, atop the growing point, then harvested whole for bunching.

In the kitchen, trim stems and use as a salad green, wilting green, or soup green — sautée, stir-fry, lightly steam or braise. 'Liscia' is excellent in stews, casseroles and curries, or in the simplest side dish: Stir-fry in coconut oil and sliced garlic until bright green, then top with toasted pignoli.
'Happy Rich' is a mainstay in the summer garden of Lauren Giroux, Johnny's Vegetable Product Manager.

"Consider growing 'Happy Rich' as an alternative to standard heading broccoli, especially in warm weather.

" 'Happy Rich' was developed in Southeast Asia, where hot weather is the norm year round, and performs much better in warm weather and under moisture and fertility stress than standard types.

"Additionally, it is sweeter, more tender and will produce for up to three to four weeks."

—Steve Bellavia, Johnny's Product Technician

RECOMMENDED VARIETY

'Happy Rich' • Prolific, easy-to-grow mainstay of the garden

This prolific, easy-to-grow JSS Exclusive is one of our all-time home-garden favorites. But it is a tried-and-true winner for the market gardener as well, because 'Happy Rich' produces side shoots that are ready to eat much sooner than most other broccoli types, requiring only about 50 days between planting and harvesting, and it continues produces for a prolonged harvest. Its dark-green florets resemble small heads of broccoli; its stems remain tender and sweet, rather than becoming tough and fibrous like most standard broccolis; and its leaves are tender and edible as well. It also performs much better under heat, drought, or fertility stress than standard broccoli.

Although widely known as purple-sprouting broccoli, some varieties of this group have white flowers, and we often refer to them as the winter-sprouting broccolis. Long cherished in milder-winter areas of the United Kingdom, we believe there is also strong potential in areas of the US market for this type.

Santee produces abundant bicolor burgundy-green spears that are delicious raw or cooked
'Santee' produces abundant, bicolor burgundy-green spears that are delicious raw or cooked.

The key to success is meeting their vernalization requirement. As touched upon in the introduction, vernalization is a process involving exposure over time to cold temperatures, and it is necessary for the plant to transition from its leafy/vegetative phase into its flowering/reproductive, or heading stage. Take note that the primary governing variable in this process is time, whereas the secondary variable is temperature.

Vernalization requirements of winter-sprouting broccolis vary by variety, and like most things in nature the data points form a bell-shaped curve. It helps to recall that evolutionarily, broccoli's "wild Mediterranean cousins" evolved in the overwintering-friendly climate created by peninsular and island landforms surrounded by large, temperature-moderating waterbodies. On average, vernalization requirements range from 6–8 weeks' cumulative exposure to temperatures at or below 50°F/10°C.

RECOMMENDED VARIETY

'Santee' • Hybrid Sprouting Broccoli aka Broccolini

One of the distinguishing characteristics of 'Santee' is its relatively minimal vernalization requirements, compared to other winter-sprouting types, meaning it requires less cold exposure to form florets. This allows it to be grown in different seasonal slots — as an early-summer-plant for fall-harvest crop, or as a late-summer-plant for winter-harvest crop — depending upon the grower's latitude, regional seasonal temperature variability, and setting — for open field, cold frames, or winter tunnel production. Produces abundant, diminutive, tender, nutrient-packed bicolor florets that can be eaten freshly-cut or cooked.

Uncommon Broccoli • Good-for-You & Easier, Too

And that's a wrap for the latest unusual broccolis on offer for your gardening experimentation, culinary invention, or leveraging at the market — though we anticipate more gems from our broccoli-breeding pipeline in the next few years.

All of these cultivars qualify as broccoli-but-better, good-for-you plants in the mustard family, aka cruciferous vegetables or cole crops. These are vegetables that contain high amounts of the phytonutrients believed to be highly protective of one's health: the glucosinolates. These include glucobrassicin, which is broken down in the body to indole-3-carbinol (IC3), and glucoraphanin, which is broken down into sulforaphane, a compound within the isothiocyanate group of organosulfur compounds. These sulfur-containing molecules are also most likely those that give the brassicas their distinctive, earthy–mustardy flavor profile.

From a practical standpoint, however, they all offer the grower conveniences of one sort of another, whether they're quicker or easier to grow or to harvest than most of standard heading broccoli cultivars. So whether you're like to branch out in broccoli for business, pleasure, or some of each — as most of us do — we hope these recommendations help provide some diversification options for you to slot into your production plans this year.