Smooth Leaf Broccoli.
Cavolo Broccolo
 
Widely grown in Southern Italy, especially Puglia. This is a true broccoli, not a cima (rapa). Eat the leaves and the little broccoli tops. Grow from transplants as you would broccoli.
 
Broccoli, a biennial most commonly grown as an annual, is a must-have for gardeners in any climate. A member of the cabbage family, it’s unsurprising that broccoli might have been bred from a cabbage plant thousands of years ago.
A bit confusing when it comes to classification, Spigariello Liscia is technically a broccoli grown for its leaves in a manner similar to broccoli raab.
Leaves taste of broccoli mixed with kale and may be harvested throughout the plant’s entire life cycle. The adorable little crown that forms after approximately 70 days
Yield: 1–3 lbs per plant
 
Details:
Plant lifecycle: annual
Site: Full sun
Days to maturity: 45-75 days
Seed depth:1/4"
Plant spacing : 6-12"
Row spacing: 6-12"
Approx seeds per packet: 1/16 oz ~ 300 seeds )
 
How to grow:
Germination Soil Temperature: 50–70°F
Days for Germination: 4–7
Sow Indoors: 3 to 4 weeks before average last frost.
Sow Outdoors: 4 to 6 weeks before average last frost or as soon as soil can be worked. Also, sow in late summer for fall harvest, or early fall for overwintering in warmer climates.
 
Climate:
Grows best in cool weather, as hot temperatures will cause it to bolt. While plants ideally prefer a temperature range of 40-75°F, they can withstand temperatures as low as 25°F. Like most vegetables in the brassica family, Spigariello Liscia does not do extremely well in tropical or humid environments.
 
Growing media:
SOIL: Prefers a nutrient rich, well-drained soil. Will grow best in slightly acidic to neutral soil i.e.
between 6.0 and 7.5.
SOILLESS: Start seeds in a soilless mix of perlite with well-rotted manure or coco coir.
 
Harvest/Storage
 
HARVEST: Leaves may be harvested throughout the duration of the growing season. Younger leaves will be more tender and can be harvested starting around 45 days. To harvest, simply pick leaves off the plant starting at the bottom and leaving at least 2/3 of the plant with each harvest. Entire plants may also be harvested by cutting the plant down at the base of the stalk, just above soil level. Harvest heads around 70–80 days, if desired.
 
STORAGE: Can be stored in the refrigerator for up to a week. Do not wash leaves until you’re ready to eat them.
 
Consumption
 Preserve and Prepare
PRESERVE: Can be blanched and frozen for later consumption. To freeze, boil leaves and stalks for 3 minutes before removing from heat and placing in a cold bath. Place leaves in freezer bags and store. Leaves and stalks will keep for up to a year when frozen.
PREPARE: A versatile vegetable, Spigariello Liscia may be eaten raw, steamed, sautéed or added to any variety of soups or stews. To cook, simply de-spine the leaves and chop into smaller pieces, if desired.
 Benefits
NUTRITIONAL: Like other leafy greens, Spigariello Liscia is highly nutritious and is best when eaten raw or lightly steamed. This plant contains high levels of vitamin(s) A, B and C as well as folate and riboflavin.
MEDICINAL: Like its relatives in the brassica family, Spigariello Liscia has a high antioxidant content which makes it healthy for many of your body’s systems, as well as for overall health and longevity. These benefits of regular consumption include a lowered risk of diabetes, heart disease, and certain cancers.