De Cicco

De Cicco is a fast-growing, compact Italian heirloom that reaches about 18 to 24 inches tall, with dark green, slightly crinkled leaves and a light green crown. It forms a small to medium central head, typically 3 to 4 inches across, followed by an abundance of tender side shoots once that head is cut. The florets are emerald to dark green with a mild, sweet, nutty flavor. Compared with commercial hybrids, its heads are looser, a trait offset by a long harvest window and vigorous regrowth.

Because the plant keeps producing side shoots throughout the season, gardeners can treat one planting as a continuous supply rather than a single harvest. If left unpicked, those side shoots will flower into broccoli raab, and in fall the leaves can be harvested and cooked like kale. The central head, side shoots, and young leaves are all edible, lending themselves to steaming, sautéing, roasting, stir-frying, or use in soups and pasta. The tender stems and smaller florets cook more quickly than supermarket broccoli, making it suited to fast preparations, and it is also considered one of the best broccolis for freezing.

De Cicco was selected for an extended harvest of multiple side shoots rather than bred for the single uniform head typical of modern hybrids. Cutting the central head while it is still tight, leaving a few inches of stem, encourages the plant to send up abundant side shoots that can be picked continually for weeks, and regular picking extends this production further. The regrowth appears as many small, blue-green heads, and the plant's irregular maturity pattern spreads the harvest over a longer season than a single-flush variety.

De Cicco is an Italian heirloom whose origins trace to the late nineteenth century. It was brought to the United States in the 1890s by Italian immigrants, who introduced it into American gardens, where it gained popularity for its adaptability and prolific production.