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Ensure the growing site is well-drained, sheltered, and receives full sun. Before transplanting or direct sowing, prepare the soil by incorporating well-rotted manure or garden compost. If the soil pH is below 6.5, apply lime to prevent clubroot disease. Sow seeds under glass from March or directly outdoors from late April to June.

For indoor sowing, use modular trays or small pots to minimise root disturbance during transplanting. Fill trays or pots with seed compost, sowing two seeds per cell about 1.5 cm deep. Keep the compost moist to aid germination, with seedlings emerging in about two weeks. Thin out weaker plants once they’ve sprouted. Once the seedlings reach 15 cm tall and the risk of frost has passed, harden them off and transplant them into their final position. Plant young broccoli with the lowest leaves just above the soil to encourage strong root growth. Space plants 60 cm apart, with 90 cm between rows.

The young plants are a tasty treat slugs and snails so protective measures should be taken. Harvest from autumn when the central spear is tightly budded, this will encourage lateral sprouting. These can then be harvested around 6 weeks later for a continued supply. Try making successional sowing around 3 weeks apart in spring to extend harvest.

One of the best ways to cook Rudolph Broccoli is by steaming. This method preserves its nutrients while keeping the texture tender yet firm. Steam the broccoli for about 4-5 minutes, until the stems are tender but still slightly crisp. You can season it with a touch of olive oil, lemon juice, or a sprinkle of sea salt for extra flavour.

Roasting is another fantastic way to enjoy Rudolph Broccoli. Cut the florets into bite-sized pieces, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20 minutes. The high heat helps caramelize the edges, adding a wonderful depth of flavour.

Rudolph Broccoli can be a perfect addition to any stir-fry. Cut the stems and florets into small pieces and toss them in with other vegetables like bell peppers, carrots, and onions.

Blanching Rudolph Broccoli for just a minute or two, then cooling it down in ice water, helps preserve its vibrant color and crunch. This method makes it perfect for adding to salads. Pair it with roasted nuts, crumbled cheese, and a tangy vinaigrette for a nutritious healthy meal.

For a warming winter meal, add Rudolph Broccoli to soups or stews. It pairs well with potatoes, leeks, and carrots. Simply chop the broccoli and add it to the pot in the last 10 minutes of cooking for a tender texture that holds up in a hearty soup.