Native to the eastern Mediterranean and Asia Minor, sprouting broccoli was cultivated in Italy in ancient Roman times and was introduced to England and America in the 1700s. An Italian Heirloom that made its way to the U.S. a century ago by the hands of immigrants. A deliciously old-fashioned broccoli, it boasts dark bluish-green central heads about 5–8″ across. Tall, erect 36″ plants give way to multiple side shoots once the central head is cut. Harvest 60–90 days after transplant.