Super-nutritious broccoli easy to grow at home
IT IS hardly an exaggeration to describe broccoli as “the wonder vegetable”.
Broccoli contains significant amounts of vitamins C and A (beta carotene), calcium, folic acid, fibre and two phytochemicals (one of which increases the activity of enzymes in our bodies that suppress cancer-causing agents).
Home-grown broccoli is best because it loses nutritional value the longer it is stored.
Broccoli grows in any type of soil, but for a good crop, dig in as much compost as possible, as well as bone meal or superphosphate.
Sow seed from February (in cooler areas), March and April. Broccoli likes day temperatures of 10 to 20°C, and growth will slow in winter but pick up for a spring harvest.
You can sow seed directly into beds but seedling trays are preferable. Plant out the seedlings when they are big enough to handle – about four to five weeks after sowing. The main head of each plant should be ready for harvesting within six to eight weeks of planting. Broccoli florets ½ cup self raising flour +- ½ can of beer Pinch salt Sunflower oil for deep frying
For the dipping sauce 2 tablespoons plum jam 1 tablespoon soy sauce 2 tablespoons black Chinese vinegar or red wine vinegar Pour the flour and salt into a bowl and slowly add the beer, stirring until a thin batter forms. Leave the small lumps in the batter as these give it crunch once cooked. Heat the oil in a pan, dip the florets in the batter and drop them into the oil. Cook until golden and drain on absorbent paper.
For the sauce, mix all the ingredients together and heat through to soften. Serve as a dipping sauce for the surprisingly delicious tempura broccoli.