Calabrese

Family: Brassicaceae Vegetable

Sink your senses into Calabrese’s rich, blue-green florets—dense, finely textured heads that feel almost velvety at first glance.

With its steady, upright growth and reliable 70-day maturity, this variety delivers a sweet, tender bite and a satisfying snap, followed by flavorful side shoots for an extended harvest window. Ideal for roasting, steaming, and fresh florets in salads, Calabrese also shines in hearty sauces and quick pickles when you want its color and character to stay bright.

Light: Full SunMaturity: 70 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Calabrese hits that sweet spot where the florets are tender but still hold a real snap—so it tastes good even when you don’t drown it in sauce. Use high heat or fast pickling to keep the blue-green character vivid and the flavor bright instead of turning sulfur-y.

Best Uses

hot-roasting until the florets bronze at the tips while the centers stay sweet
steaming and finishing with lemon and olive oil for a clean, snappy mouthfeel
quick-pickling for bright color and a tangy, crunchy counterpoint
tossing into a thick, cheesy gratin-style sauce where it stays structured

Flavor Profile

sweet, mineral-leaning brassica bite fine, tender floret texture crisp snap with a lightly grassy finish brilliant, slightly peppery edge

Kitchen Pairings

lemon olive oil parmesan bacon anchovy chili flakes

Frequently Asked Questions

What pest or disease most commonly affects Calabrese (Brassica oleracea var. italica), and how do I treat it?

Black rot and other Brassica leaf rots can show up as yellow V-shaped spots starting at leaf edges, often followed by dark, spreading lesions. Remove and discard affected leaves, avoid wetting the foliage, and don’t reuse infected plant debris—rotate Brassicas away from the bed for at least 3 years. For pests, watch for cabbage worms and check undersides of leaves; pick off early larvae and apply an appropriate BT (Bacillus thuringiensis) treatment when small caterpillars are present.

How often should I water Calabrese during the main growing phase?

During head development (roughly mid-season until harvest), keep the soil consistently evenly moist, not waterlogged—aim for about 1 to 1.5 inches of water per week depending on rainfall. Water deeply at the base to prevent leaf wetness, and adjust to maintain steady moisture because uneven drying can lead to loose heads. Mulch after plants are established to reduce moisture swings, which are especially harmful for Brassica heads.

How can I tell when Calabrese is ready to harvest?

Harvest when the central head is tight and compact with florets still firm and dark green, before any noticeable yellowing or flowering opens. The head should be about 4–7 inches across (varies by plant), and you’ll typically see side shoots forming right after the main cut. Cut the central head with a sharp knife and leave several inches of stem; the plant will produce side shoots for additional harvests over the following weeks.