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How to Grow Spigarello

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Spigarello

Brassica oleracea var. viridis

vegetable

Spigarello is a leafy Italian cruciferous vegetable similar to kale but with a milder, sweeter flavor and more tender texture. It features long, deeply lobed green leaves on tall stalks and produces edible flower buds that resemble broccoli. This cool-season crop is prized in Mediterranean cuisine for its versatility in cooking.

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Example Spigarello timeline · Pittsburgh, PA (Zone 6b)

  1. Plant Spigarello

    Around Apr 17

    Near Pittsburgh's average last spring frost.

  2. Tend & protect

    Late spring–summer

    Watering, feeding, and pest-watch reminders.

  3. Harvest Spigarello

    Around Jun 6

    ≈ 50 days after planting

Sample dates for Pittsburgh, PA. Sign up to get exact Spigarello dates for your own zip code.

Growing Conditions

☀️
Sun: Full sun, 6-8 hours daily; tolerates partial shade in hot climates
💧
Water: Consistent moisture; water deeply 1-2 inches per week. Keep soil evenly moist but not waterlogged. More frequent watering in warm weather and during dry spells.
📏
Spacing: 18-24 inches apart in rows 24-30 inches apart inches
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Days to maturity: 50-70 days from transplant; 70-90 days from seed
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Planting depth: 0.25 inches for seeds; transplant at same depth as nursery pot

Soil

Type: Well-draining loamy soil rich in organic matter
pH: 6.0-7.5
Amendments:
Compost or well-rotted manure Nitrogen-rich fertilizer Boron (to prevent hollow stem) Calcium (crushed eggshells or lime)

Growing Zones

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Thrives in zones 3-9; prefers cool seasons with temperatures between 45-70°F

3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b

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Growth Stages

1

Seedling

3-4 weeks

Small plants with 2-4 true leaves emerging. Cotyledons initially visible followed by deeply lobed characteristic leaves.

Maintain consistently moist soil and provide 12-14 hours of light daily. Thin seedlings to prevent overcrowding. Keep temperature 60-65°F if growing indoors.

2

Vegetative Growth

3-4 weeks

Rapid leaf development with the plant building rosette of deeply lobed green foliage. Stem elongates and thickens.

Apply nitrogen-rich fertilizer every 2-3 weeks. Water consistently. Monitor for pests. Provide adequate spacing for air circulation.

3

Mature Plant

2-3 weeks

Tall, robust plant (12-18 inches) with full complement of deeply lobed leaves and visible central stem. Ready for leaf harvesting.

Begin harvesting outer leaves. Apply balanced fertilizer mid-season. Maintain consistent watering. Mulch to retain moisture and suppress weeds.

4

Flowering/Budding

2-3 weeks

Small yellow-green flower buds form at leaf axils and stem tips, resembling miniature broccoli florets. Flowers may begin to open.

Harvest buds when tight and green before flowers open fully. Continue leaf harvesting. Reduce nitrogen to encourage bud production.

5

Harvest & Production

3-4 weeks or until frost/plant decline

Plant in full production with regular harvest of leaves, side shoots, and flower buds possible. Plant may flower if left unharvested.

Harvest regularly to encourage continued production. Cut outer leaves and buds to stimulate more growth. In cool climates, can extend into late fall.

Companion Planting

Plan your garden →

Plant with:

Garlic Onions Dill Chamomile Marigold Beets Carrots Potatoes Thyme

Avoid planting near:

Other brassicas (cabbage, broccoli, cauliflower, kale) - same pests and diseases Fennel Strawberries Tomatoes Peppers

Common Pests

  • Row covers on young plants; Bt (Bacillus thuringiensis) spray; hand-pick caterpillars; neem oil

  • Row covers; diatomaceous earth; neem oil; insecticidal soap; avoid stressed plants

  • Strong water spray to dislodge; insecticidal soap; neem oil; encourage ladybugs and parasitic wasps

  • Bt spray; hand-pick; row covers; neem oil; encourage natural predators

  • Yellow sticky traps; insecticidal soap; neem oil; strong water spray; reflective mulch

  • Crop rotation (3-4 years away from brassicas); lime to raise pH; remove infected plants; improve drainage

Uses

🍳

Mild Leafy Greens for Cooking

Culinary

Spigarello's tender leaves have a milder, sweeter flavor than kale with less bitterness, making it excellent for sautéing, steaming, and adding to soups. The leaves cook down quickly and work beautifully in Italian pasta dishes, risottos, and grain bowls. [source]

🍳

Edible Flower Buds

Culinary

The broccoli-like flower buds are a gourmet delicacy with a tender, slightly sweet flavor. Harvest and steam, roast, or add to stir-fries for a unique vegetable side dish. [source]

💊

Glucosinolate-Rich Cruciferous Vegetable

Medicinal

Like other brassicas, spigarello contains glucosinolates and sulforaphane compounds studied for potential cancer-preventive and anti-inflammatory properties. These compounds are activated when the plant tissue is chewed or chopped. [source]

🍳

Raw Salad Component

Culinary

Young, tender spigarello leaves can be used raw in salads, providing a milder brassica option compared to kale or mustard greens. The lobed leaves add interesting visual appeal and delicate flavor to fresh preparations. [source]

🦋

Beneficial Insect Nectar Plant

Wildlife

When allowed to flower, spigarello produces small yellow flowers that attract pollinators, parasitic wasps, and other beneficial insects that help control garden pests. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Begin harvesting outer leaves when plant reaches 12 inches tall, pinching or cutting leaves from bottom upward. Harvest regularly (every 3-4 days) to encourage continued production. Pick flower buds when tight and green before flowers open; cut entire side shoots for better production. In cool climates, harvest extends through fall frosts as flavor improves with light freezing. Morning harvest yields crispest leaves. Plant remains productive for 6-8 weeks with consistent harvesting.

Fun Facts

  • 🌱 Spigarello is a traditional Italian vegetable from Calabria that has been gaining popularity in modern farm-to-table cuisine and among adventurous home gardeners seeking alternatives to common kale.
  • 🌱 The name 'spigarello' comes from the Italian word 'spiga' meaning 'ear of grain,' referring to the appearance of the flower buds that form along the stem.
  • 🌱 Unlike kale, spigarello begins producing harvestable leaves earlier in its growth cycle and provides both leaves and edible buds from a single plant, making it exceptionally productive for home gardeners.

Gardening Terms

New to gardening? Learn about terms used in this guide:

Full Sun Mulch Partial Shade True Leaves
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