We grow broccoli at our

sites in Gresse (Mecklenburg-West Pomerania) and Büttelborn (southern Hesse). It is also cultivated in our fields in Bornheim (North Rhine-Westphalia). Our organic broccoli grows in fields near the Schaalsee Biosphere Reserve (Mecklenburg-West Pomerania). When it’s too cold to grow in Germany, our broccoli grows under the Spanish sun.

Broccoli prefers a maritime climate, i.e. slightly cooler temperatures with high humidity. That’s why our locations in Mecklenburg-West Pomerania and Spain are ideal for broccoli.

Broccoli thrives in sandy soils, rich in humus and with a clay content. A good water supply is important to ensure an even supply of nutrients.

Broccoli is very easy to prepare. Cut off the end of the stalk and separate the florets with their stems from the main stalk. If you wish, you can peel the florets at the bottom. Then, either use the whole florets with their stems or cut off the stems and chop them into small pieces. Tip: The stalk can also be eaten. Peel and dice the stalk so that its cooking time matches that of the florets.

Broccoli really is a great all-rounder. It is suitable for almost any type of preparation. Whether served as a creamy soup, steamed, grilled or in a casserole – broccoli is always a delight!

When buying broccoli, make sure that it has a beautiful green colour and that the florets have no yellow flowers. If you want to freeze broccoli, you should blanch it briefly first. This way, it retains its beautiful green colouring. Then allow it to cool and drain and then freeze in portions.

Broccoli should ideally be eaten as soon as you buy it. However, it can also be stored for 1–2 days in the vegetable drawer of the fridge when wrapped in its film packaging.