Broccoli

About Spigariello Liscia

45 days. Heirloom Italian leaf broccoli with slightly peppery and nutty blue-green leaves you can pick and eat at any stage. Prized in Italy, especially in Naples and southern Italy where it’s a classic in pasta and on pizza. It can take 20 degree temperatures and light frosts. Easy to grow.

You can also eat it as a salad, wilted or soup green, or in stir fry. It's thought to be originally an Asian vegetable, cultivated in India, arriving in Italy through the port of Venice. 70 days.