Friarielli broccoli ‘Spigariello’ – Brassica oleracea.
This 'broccoletti' is one of the most highly prized vegetables in Italy. It’s a leafy green rather than the broccoli flowers and regrows after cutting.
Neapolitans simply revere it, and use it with olives and chillies in their two most famous and popular dishes - pasta and pizza.
It can also be eaten on its own as a vegetable, parboiled, tossed in seasoned olive oil with a squeeze of fresh lemon juice and a sprinkle of freshly ground black pepper.
Annual: it's a summer brassica rather than a winter one, so sow from April, 1cm deep – it will survive light frosts.
Easy to grow and full of flavour, this excellent vegetable is well worth growing.
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