Broccoletto a Foglia di Oliva Seeds

A flavourful and spicy broccoli raab/rapini that grows best in the fall so that it does not bolt. Plants grow to 20 to 33″ and spread 30 to 44″ wide. They have an abundance of upright lanceolate-shaped green leaves. 70 days to maturity.

Broccoletto a Foglia di Oliva is a rare heirloom vegetable that is cherished for its olive-shaped leaves and traditional use in Italian cuisine. This variety is not commonly grown outside of Italy, and is very hard to find.

Unlike standard broccoli, Broccoletto is grown mainly for its tender leaves and young shoots. These are perfect in stir-fries, salads, or sautéed dishes. It has a mild, slightly sweet flavour with a touch of bitterness.

Its rarity comes from being overshadowed by more popular varieties like broccoli and rapini. However, its fast growth in cooler seasons and ability to produce multiple harvests make it a prized addition to heirloom gardens. For those looking to grow something unique and authentic, Broccoletto a Foglia di Oliva is a treasure worth planting.

75 seeds per package

Growing Instructions for Broccoletto a Foglia di Oliva (Direct Sowing)
1. When to Plant
Spring: Sow seeds directly outdoors 2-4 weeks before the last expected frost.
Fall: Sow seeds 6-8 weeks before the first expected frost.
2. Soil Preparation
Choose a well-draining, fertile site. Loosen the soil to a depth of about 12 inches and mix in compost or well-rotted manure.
3. Sowing Seeds
Depth: Sow seeds ¼ inch deep.
Spacing: Space seeds 4-6 inches apart in rows that are 18-24 inches apart.
4. Sunlight
Ensure the planting area receives full sun, ideally 6-8 hours of sunlight per day.
5. Watering
Water the soil regularly to keep it moist but not waterlogged. Aim for about 1 inch of water per week.
6. Fertilization
Incorporate a balanced organic fertilizer into the soil at planting. You can also side-dress with compost as the plants grow.
7. Pest and Disease Management
Monitor for pests like aphids and cabbage worms. Use row covers to protect young plants.
Practice crop rotation to avoid diseases.
8. Harvesting
Harvest young, tender leaves and shoots 30-50 days after sowing. Cut leaves and shoots with scissors or a knife, allowing the plant to continue producing.
9. Storage
Store harvested broccoletto in the fridge for up to one week for best freshness.

Here are a few classic Italian recipes that highlight Broccoletto a Foglia di Oliva:

1. Broccoletto Sautéed with Garlic and Olive Oil
This is a simple, traditional preparation that brings out the natural flavour of the broccoletto.

Ingredients:

2 bunches of Broccoletto a Foglia di Oliva
2-3 cloves garlic, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper to taste
A pinch of red pepper flakes (optional)
Instructions:

Bring a pot of salted water to a boil and blanch the broccoletto for 2-3 minutes until just tender.
Drain and plunge into ice water to stop the cooking process.
Heat olive oil in a pan over medium heat and sauté the garlic until fragrant.
Add the broccoletto, season with salt, pepper, and red pepper flakes, and cook for another 3-5 minutes, stirring occasionally.
Serve as a side dish or toss with pasta.
2. Broccoletto with Orecchiette Pasta
A classic pairing of tender broccoletto and orecchiette pasta, common in Southern Italy.

Ingredients:

1 bunch Broccoletto a Foglia di Oliva
400g orecchiette pasta
2 tbsp olive oil
3 cloves garlic, minced
½ tsp crushed red pepper flakes
Salt and pepper to taste
Optional: Vegan parmesan for topping
Instructions:

Cook the orecchiette according to package instructions until al dente.
In a separate pot, blanch the broccoletto for 3 minutes, then drain.
Heat olive oil in a large pan, add garlic and red pepper flakes, and sauté until golden.
Add the blanched broccoletto and cook for a few minutes until tender.
Toss the cooked orecchiette with the broccoletto and garlic mixture.
Season with salt, pepper, and top with vegan parmesan.
3. Broccoletto Crostini
A rustic appetiser that makes the most of broccoletto’s tender leaves.

Ingredients:

1 bunch Broccoletto a Foglia di Oliva, chopped
2 tbsp olive oil
1 garlic clove, halved
Salt and pepper to taste
1 baguette, sliced and toasted
A squeeze of lemon juice
Instructions:

Heat olive oil in a pan, add the chopped broccoletto, and sauté until tender, about 5 minutes.
Season with salt, pepper, and a squeeze of lemon juice.
Rub the toasted baguette slices with the garlic clove, then top with the broccoletto mixture.
Drizzle with a bit more olive oil before serving.

These rare heirloom seeds are sourced directly from Garden Faerie Botanicals, located in the heart of British Columbia, Canada. The collection includes endangered heritage varieties, all organically grown without chemicals.