table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} The microgreen every kitchen needs: deep-green, crunchy Broccoli Calabrese ready in under two weeks. Exceptionally beginner-friendly — no soaking required, germinates reliably in 2–3 days, and produces a thick, uniform canopy with minimal fuss. Seed to harvest in just 8–12 days; one of the fastest-turnaround brassica microgreens you can grow. Rich in glucoraphanin — the direct precursor to sulforaphane — alongside vitamins C, K, A, folate, and key minerals including calcium, iron and magnesium. Mild, fresh flavour with a gentle peppery edge and satisfying crunch; perfect for salads, grain bowls, wraps, eggs and cold pasta dishes. FULL SPECIFICATION TABLE General Specification Common Name Broccoli Calabrese microgreens Botanical Name Brassica oleracea var. italica Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Pale green to white stems; deep green cotyledons; uniform, dense canopy Flavor & Texture Mild, fresh brassica with a gentle peppery note and firm, juicy crunch Seed Count per 10g ≈2,100–2,500 seeds (≈210–250/g) Cultivation Data Difficulty Very easy — beginner friendly Preferred Medium Soil or coco coir; soil recommended for best results Seeding Density (1020 tray) 10–13g per 1020 tray (25×50 cm); 13g recommended for commercial density Seeding Density (10x10 cm) 0.8–1.0g per 10×10 cm Expected Yield ≈150–280g per 1020 tray (25×50 cm); optimised conditions required for upper range Soaking No — broccoli seeds germinate readily without soaking; wet seeds are difficult to spread evenly Blackout Days 2–3 days Watering, pH & Temp Bottom water preferred to reduce mould risk; keep medium evenly moist but never waterlogged. pH 6.0–6.5. Temperature 18–22 °C. Ensure good airflow after germination. Sprouting Time 2–3 days Harvest Time 8–12 days (cotyledon stage); up to 12–14 days if harvesting at first true leaf Health & Nutrition Vitamins Vitamin C, K, A (β-carotene), folate (B9), B6 Minerals Calcium, potassium, iron, magnesium, phosphorus, selenium Notable Compounds Glucoraphanin (sulforaphane precursor); sulforaphane; lutein; polyphenols; glucosinolates; chlorophylls Health Benefits Glucoraphanin converts to sulforaphane, which supports the body's natural Phase II associated in research with anti-inflammatory effects and cardiovascular support. Vitamin K supports normal blood clotting. Vitamin C contributes to immune defence. Carotenoids support eye health. ABOUT Broccoli Calabrese microgreens are among the most rewarding crops a grower can sow — bold, deep-green cotyledons rise on pale stems to form a dense, lush canopy that looks as good as it tastes. Bite into a handful and you get a clean, fresh brassica flavour with a pleasant mild peppery note and a firm, juicy crunch that holds up beautifully in sandwiches, atop poached eggs, or stirred through warm grain bowls at the last moment. What makes this variety genuinely special is its exceptional concentration of glucoraphanin, the natural precursor to sulforaphane — a compound that has attracted serious scientific attention for supporting the body's own antioxidant and Spring or autumn, windowsill or grow rack — Broccoli Calabrese is ready to harvest in under two weeks, making it the ideal variety to start today and have on the table before the week is out. GROWING INSTRUCTIONS 1 Fill your tray with 3–4 cm of pre-moistened soil or coco coir, level it gently and firm it down so the surface is smooth and even — this gives every seed the same starting point. You should be able to press a fingertip lightly into the surface without it crumbling. 2 Scatter 10–15g of dry seed (no soaking needed — wet broccoli seeds clump and spread unevenly) as uniformly as possible across the surface of a 25×50 cm tray. Use a shaker bottle or your fingers in a gentle sweeping motion; a light, even 'snowfall' of seeds is what you're after. 3 Mist the seeds lightly with a spray bottle, then cover the tray with a second tray or blackout dome and stack a light weight on top. Within 12–24 hours you'll notice the seeds beginning to swell and sprout tiny white root hairs — a quiet sign that life is already happening underneath. 4 Keep the tray in darkness and at 18–22 °C for 2–3 days, checking once daily. Lift the cover carefully: you'll see pale, arching seedlings reaching upward and the first faint brassica scent beginning to develop. Once they are visibly pushing against the cover, it's time to bring them into the light. 5 Move the tray to your grow light or a bright windowsill. Within hours, watch the stems stand upright and the cotyledons begin to open and turn from yellow to a vivid deep green — one of the most satisfying transformations in microgreens growing. Water from below: add a small amount of water to the bottom tray once or twice daily, allowing the medium to absorb it fully before draining. Never let it sit waterlogged. 6 Maintain good airflow around the tray — a gentle fan or simply a well-ventilated space prevents damping off, which is the main challenge with dense brassica crops. Keep the growing area between 18–22 °C and pH 6.0–6.5 if using a hydroponic setup. By days 7–8 you'll have a thick, fragrant canopy of bright green leaves. 7 Harvest at days 8–12, once the cotyledons are fully open and before the first true leaves appear (they'll taste more intensely brassica if you wait too long). Stop watering 12 hours before harvest so the greens are dry. Use a sharp knife or scissors, cutting just above the soil line in smooth sweeps — the clean, fresh scent released as you cut is your reward. Rinse, dry gently and enjoy immediately or refrigerate for up to 7 days.
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