We have been growing De Cicco for 13 years because it is one of the best open-pollinated varieties of heading broccoli. Italian in origin, De Cicco was brought to the US in 1890. It's perfect for gardeners because after producing the main broccoli head, it will produce a continuous supply of side shoots for the rest of the growing season. De cicco has a delightfully sweet broccoli flavor. Allow the side shoots to flower and you can eat them as broccoli raab (flowering tops). In the fall, broccoli leaves can be harvested and eaten like kale. Broccoli is best cooked quickly; soften the stems but don’t let the florets get mushy. Sauté it Asian style with garlic and soy sauce. Slathered in hollandaise sauce, broccoli becomes palatable to any child. 50-60 days to maturity.
