How to grow spigariello, a high-yielding brassica

For those of you who are looking for a delicious, high-yielding brassica that can be grown in a pot or in the ground, and that provides a continued harvest, then look no further than Brassica oleracea ‘Spigariello’. It is a popular Southern Italian heirloom, also known as leaf broccoli.

Leaves can be harvested frequently throughout the season and are sweeter in flavour than most brassicas – perfect for gently frying up with eggs or shredding through soups and stews. Like other broccoli, spigariello is a good source of a range of vitamins and phytonutrients that have multiple health benefits and will keep your health boosted in the colder months.

Growing needs: Again, lightly fork some compost, worm castings or well-aged manure into beds before planting. 

Planting:

Warm climate March—July

Cool climate March—August

Sow the seeds densely into the soil at a depth of 1cm, then as they germinate and grow, thin to allow 30cms between each plant. After 4 weeks or so, the first outer leaves will be ready to harvest. 

Flowering heads should be removed as they appear. Leaves are cooked and eaten like spinach with a flavour similar to kale, but milder.

Harvest: Use scissors or snips to take what you need but as with spinach, leave two thirds or more so the plant can continue to grow and provide harvests.

Suggested cultivars

There are smooth and curly leafed forms, and different shades of green, but so far this is the only named cultivar in Australia.