6 varieties of broccoli that will yield equally well in the middle zone and in Siberia

You won’t surprise anyone with this unique vegetable, it has settled so successfully, firmly and, I’m sure, for a long time in our beds and is used with pleasure in cooking. The first mentions of it are found in ancient Greek writings, where it was called caput, which translated as “head”. In this article we will talk about the best varieties of broccoli, give them a detailed description and present a photo.

Benefits of vegetables 2. Varieties 2.1. Monaco F1 2.2. Montop F1 2.3. Linda 2.4. Lord F1 2.5. Tone 2.6. Version 2.7. Emperor 2.8. Corvette F1 2.9. Fortune 2.10. Ironman F1 2.11. Fiesta F1 2.12. Curly head F1 2.13. Batavia F1

Photo: green vegetables contain a large amount of vitamins.

"Linda"

High-yielding, it is grown by gardeners in different regions of the country. Broccoli of this variety is rich in vitamins and amino acids, no different from other varieties grown in warm regions. "Linda" has many advantages and almost no disadvantages:

• ripens early - after 85-100 days, the duration depends on the time of planting in open ground or in a greenhouse;
• self-pollinating hybrid of the first daughter generation, it will grow well indoors;
• has a special advantage due to the property of growing additional lateral inflorescences (5-7 pieces), which begin to grow after cutting the main fruit;
• new, young inflorescences grow up to 70 g;
• the first head can grow up to 400 g;
• leaves are rich dark green with a blue tint;
• tolerates short-term frosts down to -7 degrees;
• the variety is resistant to the most common bacterial and infectious diseases and sudden temperature changes;
• landing in 2-3 visits is possible, it is carried out with a difference of 10-15 days.

According to reviews from summer residents, the Linda variety is one of the best for planting in rapidly changing unfavorable regional conditions.

Diseases and pests control

Like other plants, broccoli is at risk of contracting a variety of diseases. In addition to diseases, broccoli is also exposed to pests. But despite such suspiciousness of the plant, illnesses can be avoided and overcome.

Insects

A number of insects can parasitize broccoli. Each of these pests can cause irreparable damage to the plant and leave you without a harvest.

• Cabbage moth: most dangerous in the caterpillar stage. The green caterpillar reaches 1 centimeter in length, its main goal is to gnaw on foliage and lay offspring after transformation. Chemicals are used in the fight.
• Cabbage spring fly: most dangerous in the larval stage. Due to the fact that the larvae themselves hatch on the ground, they penetrate into the interior of the plant, even penetrating into the fruits. To prevent this, it is necessary to carry out prevention against attacks.
• Thrips: Each variety of this pest causes damage to broccoli. Thrips often infect foliage; they pierce the leaf blade in order to suck the juice out of it. During this process, the foliage becomes deformed and there is a risk of disease infection. Only strong chemicals will help in the fight.
• Cruciferous flea beetle: one of the most important pests of broccoli. A beetle with a black pearlescent shell makes holes in the foliage because it feeds on the leaf blade. This pest can significantly reduce the quality of the crop. To combat it, you can use both folk and chemical remedies.
• Slug: Considered very dangerous to many crops. If you notice that the foliage and fruits are gnawed, then this is the work of a slug. Slugs can simply destroy not only broccoli, but also neighboring crops. All measures to combat this parasite are carried out in the evening and at night.

Fungal infections

The causative agent of such diseases is a fungus. Broccoli is susceptible to the following diseases:

• Ashworm: characterized by the appearance of a silvery coating; the development of the disease is facilitated by warm weather and airborne moisture accumulation. Treatment is carried out with chemicals.
• Downy mildew: characterized by the appearance of a yellowish-brown coating. The disease can develop due to too wet weather. The disease can be overcome with the help of chemicals.

Bacterial infections

Broccoli can also be affected by infections caused by bacteria. These include diseases such as:

• Vascular bacteriosis: characterized by a rapid change in the color of the foliage; black stripes-vessels can be seen inside it. The disease can lead to a decrease in the quality and quantity of the crop. Development is favored by wet weather. Chemicals are used in fighting.
• Mucous bacteriosis: manifests itself in two ways. With the first, the fruit begins to rot from the inside, the second - with the foliage. Warm and humid weather contributes to the development of the disease. Various fungicides are used in the fight.

Vascular bacteriosis

Viral infections

Broccoli is susceptible to a viral disease called turnip mosaic. It is transmitted by pests and sometimes may have no external signs. During an external examination, you can notice something like drawings, and during an internal examination, you can identify black layers. There is no fight against the disease as such, but preventive measures need to be taken against pests.

"Partenon F1"

A high-yielding mid-season variety, the ripening time of which occurs 85 days after germination. It grows in one head, suitable for planting in the garden and greenhouse. Variety characteristics:

• vegetable weight - from 0.6 kg to 1 kg;
• the inflorescences are densely located to each other, they are dark green in color with a grayish tint;
• rarely exposed to diseases of the cruciferous family;
• universal use - fresh, frozen, canned;
• high commercial qualities;
• long shelf life.

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Seedlings quickly adapt after planting and do not require special conditions during planting and growth, and safely tolerate temporary unfavorable weather “whims” - drought, small floods.

Use in cooking

Broccoli has found quite wide application in cooking. Most often it is eaten boiled, lightly fried, stewed, raw or steamed.

Since broccoli is a non-starchy vegetable, it can be combined with a variety of foods. Most often, this type of cabbage is used for making soups, sauces, stews, salads and various side dishes.

Cooking methods

There are many ways to deliciously cook broccoli at home. In our article we will tell you in detail how to do this correctly.

If you have some delicious fresh cabbage on hand, you can make a lot of delicious dishes out of it. Broccoli can be boiled, fried, baked, stewed, steamed or grilled. Here are the basic recommendations for preparing this product:

• It takes about seven minutes to cook the broccoli in the pan. The water should be slightly salted. The flame should not be made too large; it is better to set it to the very minimum when the water in the pan boils. In a double boiler, the vegetable should be cooked for ten minutes, and then left with the lid closed for another three to four minutes to steam the cabbage. To prepare broccoli puree, the product must be cooked for at least half an hour.
• To fry broccoli, you must first wash it and separate it into florets. Fresh vegetables are fried for five to seven minutes until cooked, and if the cabbage was cut about a week ago, then before frying it is dipped in boiling water for three minutes, and only after that it is sent to the frying pan. There is no need to add too much oil.
• Here's how to bake broccoli: Divide the vegetable into inflorescences, after washing it, and turn on the oven, preheating it to a temperature of two hundred degrees. Mix cabbage with vegetable oil, salt and chopped garlic. Cover a baking sheet with parchment and place broccoli florets on it, then place it all in a preheated oven. You can bake cabbage along with other vegetables. Baking time is from ten to twenty minutes depending on the power of your oven.
• You can also stew broccoli with asparagus or other vegetables, as well as chicken fillet and roasting. To get a delicious cabbage stew, you need to rinse it and divide it into inflorescences, then place them in a cold frying pan. Add no more than one hundred grams of water to the container and place the frying pan on the fire. Cover the broccoli with a lid and let it simmer for 5-10 minutes. When the water in the container boils, add a little sour cream, as well as the pre-prepared frying, salt and pepper, mix the ingredients and leave to simmer for about five more minutes.
• Grilling broccoli is very easy. To do this, you should disassemble the product into inflorescences, boil water in a saucepan and lower the vegetable there for three to five minutes. After cooking, immediately throw the cabbage into ice water. Then mix olive oil and lemon zest, pour the resulting liquid over the broccoli, place it on a baking sheet and place it on the grill. Cooking cabbage in this way takes no more than six minutes.

You can choose any way to prepare fresh broccoli, and you can also use it for cooking and as an independent snack.

What does it go with?

There is a small list of products that broccoli can be combined with. Using our simple tips, you can prepare delicious dishes at home.

As for other vegetables, broccoli goes very well with onions, garlic, beans and asparagus. You can prepare a delicious salad from these products or stew them in a frying pan. Carrots and boiled corn also go great with this cabbage.

Try experimenting with foods, as fresh broccoli can pair well with many other vegetables, as well as meat and fish.

"Monaco F1"

Monaco, unlike other varieties, does not form side shoots and does not have an additional yield, but the main head grows up to 2 kg and has a number of advantages:

• the shape of the head is in the form of a dome, it is stored for a long time and does not rot;
• the inflorescences are dense and do not produce a seed-bearing stem in the first year of cultivation;
• the earliest hybrid variety;
• ripening period after germination - 70-80 days;
• showed resistance to the most common diseases of the cruciferous family;
• the vegetable is used for planting in 2 turns.

"Monaco" is suitable for transportation, retains its commercial qualities, is stored for a long time, and does not crack. The taste is pleasant, delicate, balanced, juicy inflorescences, no bitterness.

Tips for choosing planting material

When purchasing seeds for planting in your garden, it is recommended to familiarize yourself with the characteristics of the variety or hybrid you like. It is important to take into account such indicators as early maturity, disease resistance, taste, yield, and appearance.

Ripening dates vary from early to late. Early maturing varieties usually mature 60-80 days after germination. If you select cabbage varieties with different growing seasons, you can create a “conveyor” and obtain healthy vegetable products from spring to autumn. For such a growing scheme, for example, the hybrids “Green Magic F1”, “Fiesta F1”, “Montop F1” and “Lord F1” are suitable, which will gradually replace each other.

We list some varieties and hybrids with different ripening periods in the table:

As of 2022, 56 hybrids and varieties of broccoli cabbage are registered in the State Register of Breeding Achievements of the Russian Federation, intended for garden cultivation throughout the country: in the Moscow region, in Siberia, in the Urals or in any other region.

"Besty F1"

The head consists of tightly folded inflorescences, large, weighing 1.5-2 kg, dark green. On average, ripening time ranges up to 100 days. Variety characteristics:

• undemanding variety when growing;
• easily tolerates short-term soil flooding, drought and frost;
• the vegetable has a balanced taste and high commercial qualities;
• Suitable for growing on farms.

“Besti” is used fresh for making salads. And also for preservation, processing into puree and long-term storage.

The best varieties for the Middle Zone

The climatic conditions of the Middle Zone make it possible to grow cold-resistant varieties that can withstand changes in day and night temperatures. Early varieties of cabbage ripen beautifully in the middle zone. Planting seedlings helps speed up the process; then the first head of cabbage is cut off on the 38th day. Before the autumn cold snap, cabbage has time to ripen. The entire line of hybrids is also suitable, there are about 200 of them.

Broccoli reacts negatively to drought and cold weather and begins to bloom. Therefore, pay attention to color resistance when choosing.

"Bathory F1"

Mid-season broccoli variety of Dutch selection. The heads are large, weighing up to 2 kg. The taste is balanced, with a slight bitterness, which gives Bathory a piquant flavor when cooked. Variety characteristics:

• the heads are round, dome-shaped, the inflorescences are densely located;
• high-yielding variety - up to 4 kg per 1 sq. m;
• is not subject to coloring and infectious diseases;
• is stored for a long time, does not crack;
• tolerates transportation well.

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Unpretentious to growing conditions in the garden or indoors. Safely tolerates adverse changes in weather conditions.

Not only healthy, but also a decorative vegetable

It is customary for us to plant broccoli with green inflorescences. In Europe, purple and white varieties are very common. They are also useful, and also very decorative. The online store Russian Ogorod-NK, LLC SPK APD sells broccoli seeds of the Purple Queen variety with purple heads. The variety is very beautiful during the flowering period. The Purple Queen produces its main harvest in the second half of summer, continuing to bear fruit until mid-autumn.

Broccoli variety Purple Queen with purple inflorescences

"Ironman F1"

One of the most popular and sought after varieties for growing in cold regions with unstable weather conditions and short summers. Variety characteristics:

• undemanding in care when growing;
• The yield is high - up to 3 kg per square meter. m;
• balanced taste, juicy inflorescences, without bitterness;
• heads weighing up to 0.6 kg;
• ripening time - 85-100 days;
• color - dark green with blue;
• after cutting the main head, secondary ones grow, weighing up to 250 g.

Ironman is used for preparing fresh salads, canning, and making purees. The heads tolerate transportation well, do not rot, do not crack, and retain their useful properties and appearance for a long time.

Cold weather conditions and a short summer are not a reason to give up growing broccoli. It’s better to choose special varieties that are adapted to such conditions.

Properties of broccoli - harm and benefit

Generally speaking, broccoli is a mega healthy vegetable, but like any other product, it has both a positive effect on the body and can also cause negative consequences.

Beneficial properties of broccoli

Broccoli is a real storehouse of nutrients; it contains a large amount of vitamins and microelements, and also boasts a high content of vegetable protein and fiber. Let's figure out what exactly broccoli is good for.

1. Fiber - helps normalize the functioning of the gastrointestinal tract, serves as food for beneficial bacteria living in the intestines.
2. Plant protein is necessary for the normal functioning of the human body, serves as a building material for muscles, nerve cells and epidermal cells.
3. The nutrients contained in broccoli normalize insulin production, which makes this cabbage ideal for diabetic nutrition.
4. Folic acid is a building material for nerve cells.
5. Calcium - strengthens bone and muscle tissue.
6. Vitamin C - increases the body's barrier functions, preventing inflammatory diseases of the upper respiratory tract. Increases vitality and is a source of energy.
7. B vitamins, the most important components of a healthy diet, are usually found in the protein of meat or fish, but due to the high content of vegetable protein in broccoli, their quantity is simply phenomenal for a vegetable.

All these elements make it possible to fight such diseases as gastrointestinal disorders, normalize kidney function, eliminate excess fluid from the body, help in the treatment of diseases of the central nervous system, cardiovascular system, improve immunity, remove toxins and free radicals from the body.

Broccoli - contraindications

There are few contraindications to eating broccoli, but they do exist.

1. Broccoli is not recommended for people suffering from diarrhea or post-surgery patients. This is due to the fact that broccoli provokes increased intestinal motility.
2. Individual intolerance and allergic reactions.