How to Grow Spigariello
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Spigariello
Brassica oleracea var. acephala
vegetableSpigariello is a leafy Italian cruciferous vegetable that resembles a cross between broccoli and kale, featuring tender shoots with small florets and deeply lobed leaves. It has a mild, slightly sweet flavor and tender texture when harvested young, making it ideal for sautéing or steaming. This heirloom variety is gaining popularity among gardeners for its productivity and culinary versatility.
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Example Spigariello timeline · Pittsburgh, PA (Zone 6b)
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Plant Spigariello
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Spigariello
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Spigariello dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-9; prefers cool-season growing
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Get my Spigariello timeline →Growth Stages
Seedling
2-3 weeksSmall plants with 2-4 true leaves, tender and delicate appearance
Keep soil consistently moist; provide bright light to prevent leggy growth; thin seedlings to proper spacing early
Vegetative Growth
3-4 weeksRapidly expanding deeply lobed leaves forming a bushy plant structure without heading
Maintain consistent watering and nitrogen-rich feeding; protect from cabbage moths with row covers or netting; monitor for flea beetles
Shoot Development
2-3 weeksSmall florets and tender shoots begin forming in the leaf axils, resembling mini broccoli heads
Begin light harvesting of outer shoots to encourage branching; continue regular feeding; ensure adequate moisture for tender growth
Peak Harvest
2-4 weeksAbundant tender shoots and florets throughout the plant canopy at peak tenderness and flavor
Harvest regularly to encourage continuous production; pick shoots when 3-6 inches long before they become tough; remove yellowed leaves
Late Season Production
1-2 weeks or longer in cool climatesPlant continues producing smaller shoots; older leaves may yellow as plant matures
Continue harvesting to extend season; reduce nitrogen feeding; prepare for end of season or succession planting
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Row covers on young plants; Bt (Bacillus thuringiensis) spray; hand-pick caterpillars; netting to exclude adults
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Row covers for seedlings; neem oil or spinosad spray; diatomaceous earth; keep plants well-watered and vigorous
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Bt spray; hand-picking; encourage natural predators; maintain plant health
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Strong water spray to dislodge; insecticidal soap; neem oil; encourage ladybugs and parasitic wasps
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Yellow sticky traps; neem oil; insecticidal soap; reflective mulch to confuse insects
Uses
Tender shoots for sautéing
CulinarySpigariello's tender shoots and florets are excellent lightly sautéed with garlic and olive oil as a side dish or added to pasta. The mild, slightly sweet flavor and tender texture make it ideal for Mediterranean-style cooking. [source]
Steaming and boiling
CulinaryYoung shoots steam or boil quickly (3-5 minutes) and pair well with butter, garlic, or light cream sauces. The short cooking time preserves nutrients and delicate flavor. [source]
Glucosinolate content
MedicinalAs a brassica, spigariello contains glucosinolates and sulfur compounds associated with anti-inflammatory and potential cancer-preventive properties. Regular consumption of cruciferous vegetables is linked to improved health outcomes. [source]
Raw salad ingredient
HouseholdYoung, tender leaves and shoots can be used raw in salads when harvested early, providing a mild cabbage-like flavor with delicate texture. Best enjoyed fresh and within days of harvest. [source]
Pollinator and beneficial insect support
WildlifeIf allowed to bolt and flower, spigariello produces small yellow cruciferous flowers that attract bees and other pollinators. The plant also supports beneficial insects that 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 shoots when they reach 3-6 inches long and before florets open fully, typically 50-70 days after planting. Harvest from the top of the plant, working downward to encourage branching and continuous production. Pick regularly every 2-3 days during peak season to maintain tenderness. Use a clean knife or scissors to cut shoots cleanly. Morning harvest yields the crispest texture. The plant will continue producing for 3-4 weeks or longer in cool climates if harvested frequently.
Fun Facts
- 🌱 Spigariello is a traditional Italian heirloom vegetable from Calabria, less common than broccoli rabe but gaining popularity among specialty gardeners and chefs for its superior tenderness.
- 🌱 Unlike heading brassicas, spigariello never forms a tight head, instead continuously producing multiple shoots along the stem much like a perennial harvest, allowing extended season production.
- 🌱 The name 'spigariello' derives from the Italian word 'spiga' meaning ear of grain, referring to the grain-like appearance of its small florets.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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