Thank you for visiting SNEWPapers!
Sign up free
Story
May 23, 1939
Mcallen Daily Press
Mcallen, Hidalgo County, Texas
What is this article about?
Guide to growing Italian green sprouting broccoli, a cousin of cauliflower, easier than cauliflower and similar to cabbage. Yields main heads in 120 days, continues until frost, with edible heads and stems. Cooking tips include Hollandaise sauce or butter.
Clipping
OCR Quality
95%
Excellent
Full Text
Broccoli Is Easy To Grow And Lasts Long
Broccoli is a cousin of the cauliflower, which home gardeners find easier to grow. The type known as the Italian green sprouting has been accepted by gardeners generally. It has a new flavor all its own and really an entirely new vegetable.
Main heads of green sprouting broccoli, cousin of the cauliflower.
It is as easy to grow as cabbage and much less trouble than cauliflower. Cultural instructions are the same as for cabbage, and it is just as tempting to cabbage worms or as likely to be infested with aphis or plant lice if not treated with the proper insecticides. Plants can be raised from seed and transplanted or may be grown in the row and thinned out. Beginning to bear edible heads in 120 days, it continues to yield until freezing weather arrives.
Tying the leaves is unnecessary, and when the first "head" is cut, the side branches will yield a number of edible heads, if left to grow. Not only the heads, but the tender portion of the stems are eaten. Although it needs slightly more cooking than cabbage or cauliflower, do not overcook, or it will become soggy and the heads will disintegrate. A Hollandaise sauce is ideal for broccoli, although when cooked in seasoned water and served with melted butter it is delicious. Set the plants a foot to 18 inches apart in 2-foot rows.
Broccoli is a cousin of the cauliflower, which home gardeners find easier to grow. The type known as the Italian green sprouting has been accepted by gardeners generally. It has a new flavor all its own and really an entirely new vegetable.
Main heads of green sprouting broccoli, cousin of the cauliflower.
It is as easy to grow as cabbage and much less trouble than cauliflower. Cultural instructions are the same as for cabbage, and it is just as tempting to cabbage worms or as likely to be infested with aphis or plant lice if not treated with the proper insecticides. Plants can be raised from seed and transplanted or may be grown in the row and thinned out. Beginning to bear edible heads in 120 days, it continues to yield until freezing weather arrives.
Tying the leaves is unnecessary, and when the first "head" is cut, the side branches will yield a number of edible heads, if left to grow. Not only the heads, but the tender portion of the stems are eaten. Although it needs slightly more cooking than cabbage or cauliflower, do not overcook, or it will become soggy and the heads will disintegrate. A Hollandaise sauce is ideal for broccoli, although when cooked in seasoned water and served with melted butter it is delicious. Set the plants a foot to 18 inches apart in 2-foot rows.
What sub-type of article is it?
Curiosity
What themes does it cover?
Nature
What keywords are associated?
Broccoli
Growing
Italian Green Sprouting
Cauliflower
Cabbage
Gardening
Cooking
Story Details
Story Details
Italian green sprouting broccoli is easy to grow like cabbage, less trouble than cauliflower, yields edible heads in 120 days until frost, side branches produce more heads, stems edible, cooking with Hollandaise or butter recommended.