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by Tamara Galbraith
Broccoli is one of the few vegetables that can be grown all winter long in milder climates. Not only can it take a freeze, the plants seem to really like a few good frosts here and there.
One of the more unusual broccoli varieties you can grow yourself (since finding it fresh in stores can be difficult) is purple broccoli. Although, like purple beans, it turns green when cooked, purple broccoli is absolutely gorgeous when served in a cold salad or on a raw veggie plate.
Grow purple broccoli just as you would any other flowering plant — the heads are actually the flowers, after all — but be sure to pick florets before the tiny yellow blooms emerge or else the flavor will be tough and bitter. Side-dress with compost and a little extra nitrogen just as florets start to form, and make sure the plants remain well-watered. Maturity occurs in around 50 days, depending on the variety.
Generally, the purple broccoli plant does not grow as one large head, but sends up small florets from the sides of the main stem. If a central head forms, it should be removed (and eaten!) to encourage more side growth. Harvesting the side florets also encourages the production of more shoots.
Purple broccoli florets should be harvested when they reach about 1" across to ensure tenderness, and eaten right away at the height of flavor.
The Royal Horticultural Society in England tested several purple broccoli cultivars a few years ago, and found that 'Bordeaux' and 'Red Admiral' types produced early and seemed fairly resistant to frost. ‘Red Arrow´ produced the highest yields and also showed good winter hardiness. Other types include 'Red Spear,' Late Purple Sprouting' and 'Red Head.'
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