Brassica oleracea var. italica

Japanese name: ブロッコリー
Scientific name: Brassica oleracea var. italica

[Overview]
An annual to perennial.
The leaves are oblong-elliptic and arranged spirally in 2/5 phyllotaxis.
The internodes elongate well, and the plant is upright.
Green flower buds form at the tips of the thickened stems.
The flower buds are also called the head, flower-bud mass or curd, and consist of one main stem and lateral inflorescences, with the tip markedly thickened.
The flower buds are already formed before the flower stalks elongate.
The flowers are borne in compound racemes, with bracts at the base of the inflorescence.

[History]
Native to the eastern Mediterranean coast, it is thought to have differentiated from kale; it spread to Italy in the 15th century and to various parts of Europe in the early 17th century, but at that time it was still not distinguished from cauliflower.
Broccoli as we know it today began to be cultivated in the 19th century, and around then it was introduced to America.
It was introduced to Japan in the early Meiji era, but did not become widespread at the time.

[Uses]
The firm, tightly packed flower buds are eaten.
It is highly nutritious.

[Cultivation]
It prefers a cool climate.
It is sensitive to both dryness and excess moisture, so a well-drained soil rich in organic matter is suitable.
After sowing, transplant when the plants have 2–3 true leaves.
Flower bud development is related to temperature and day length, and a plant that has reached a certain size needs to experience low temperatures.
Diseases and pests include viral disease, clubroot, downy mildew, aphids, diamondback moths and cutworms.

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