Comparisons of Sprouting and Heading Broccoli: Implications from Yield and Sensory Evaluations

The buildup of soil pathogens is a problem for Minnesota farmers growing broccoli, particularly if the farms have limited acreage and the farmers repeatedly grow broccoli using organic growing methods in the same plots to produce adequate amounts of heads to satisfy their markets. One possible alternative crop that may help these farmers is sprouting broccoli. We investigated the possibility of successional yields over one season if multiple cultivars of sprouting broccoli were transplanted at the same time and the likelihood of acceptance by consumers in Minnesota. This would enable small-acreage farmers to harvest and sell broccoli from a small space over the entire growing season. Yields of multiple cultivars of sprouting broccoli grown in 2024 and 2025 on the St. Paul campus of the University of Minnesota and those grown in 2025 at the Southern Research and Outreach Center in Waseca, MN, USA, were measured. ‘BC1611’, ‘Burgundy’, and‘Montebello’ yields peaked in succession in both 2024 and 2025. To learn how well consumers liked sprouting broccoli compared with heading broccoli, we gave samples of three sprouting and one heading broccoli to consumers who steamed, tasted, and rated the samples. Participants had a moderate liking for the heading broccoli sample, a slight to moderate liking of the sprouting broccoli, and indicated a likely or somewhat likely intent to purchase heading or sprouting broccoli. Our data suggest that sprouting broccoli can be a good alternative to heading broccoli for small acreage, organically managed farms in Minnesota.