Nine Star Perennial Broccoli

A perennial cauliflower which produces approximately ten or more tennis ball sized custard yellow heads per year. Looks aside, it tastes just like sprouting broccoli, perhaps even better but really it's just a cauliflower. It gets the name Nine Star from its growth habit. In April, one small head appears centrally, the size of a baby cauli. Cut this off and eat it, perhaps roasted in the oven with a little oil and lemon juice so the edges just crisp. Then nine or so smaller florets appear around the central head, just like sprouting broccoli. Sometimes, particularly if you have fed the plant with chicken manure pellets in early spring, you get even more smaller florets, which are perfect for salads. Excess cauliflowers can be frozen. Leaves can be shredded and used in coleslaw or stir fried. Crop season is early Spring.

Closer to the original biennial wild broccoli, does not flower until the second year. Does not form a consolidated head as in annual cultivated broccoli, produces small white cauliflowers in early spring. More of a hardy broccoli, not a true perennial. As long as you dead head it and don't let it run to seed, it sticks around. It will crop every spring for at least three years, after which it gets a bit tired. Cut heads back in spring not allowing the plant to go to seed, will continue growing for several seasons. Trim back the plant a little after cropping with shears to encourage new growth once they are getting huge. (i.e. cut off about 18" (45 cm) of foliage). Remove aphids at the first sign by spraying water and checking again in a few days. Use a physical barrier such as insect netting to protect from white cabbage moth. To suppress weed growth and to encourage good root growth mulch with good organic compost. Tags: Heritage: Heirloom, Season: Spring Fall, Certification: Organic." perennial Heritage: Heirloom, Season: Spring Fall