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Pocketmags Digital Magazines
Pocketmags Digital Magazines


This month Rob Smith turns his attention to broccoli, one of the garden’s more versatile vegetables


Sow in modules initially, two to three seeds per cell

There are a few vegetables in the garden that come in different guises, but broccoli has to be pretty near the top of the list. Not only can you grow it for sprouts (as in the small seedlings you mix through salads), but you can grow it for large florets like you buy in the supermarket and even as long spears in the form of sprouting or stem broccoli. The fact it has a high vitamin content and has been linked to having anticancer agents, has led to an increase in people growing their own over the last decade or so. This versatile member of the brassica family can be eaten raw, steamed, boiled and stir-fried, and pretty much served with anything from salads to soups.

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About Kitchen Garden Magazine

*** 5 Brand new videos inside! - for more, see here: *** September is traditionally a time for harvesting summer crops of fruit and vegetables and preserving any gluts so we can enjoy them through the long winter. However, there is still plenty we can do to stretch the growing season to ensure an early and productive start next year. A cold frame is helpful to extend the growing season and in this issue Joyce Russell shows you how to make one. Soil is our most precious commodity in the garden and after a year of hard work it deserves a bit of TLC. So this month we have two features, starting on pages 42 and 73, dedicated to helping you keep your soil fighting fit. There is plenty of info on crops, too; expert grower Rob Smith has some great top tips on growing broccoli and calabrese, while this month our resident fruit expert David Patch turns his attention to figs. Finally don’t forget to enter our great fun Passionate Plotter and Wonky Veg competitions for the chance to win some super prizes!