F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
17 
BROCCOLI 
Broccoli produce fine large heads and are equal 
in size and quality to the best and largest varie¬ 
ties of Cauliflower, but cannot be grown in one 
season like Cauliflower. Seed sown in July pro¬ 
duces mature heads the following spring, from 
January to the latter part of April, depending 
upon the earliness or lateness of the variety. 
Seed is sown in July in open beds and trans¬ 
planted to the permanent field, as soon as the 
plants are sufficiently large to stand transplant¬ 
ing, in rows three to three and one-half feet 
apart, and twenty-four to thirty-six inches in 
the row. Broccoli are gross feeders and the soil 
should be rich or well fertilized for the best 
results. 
CALIFORNIA LATE PEARL— An old South¬ 
ern California favorite. Matures in January and 
February. 
Pkt. 10c; 54 oz. 60c; oz. $2.00; 54 lb. $6.50. 
ST. VALENTINE —An old standard and one 
of the best known shipping varieties. Matures 
in March. 
Pkt. 5c; y 2 oz. 30c; oz. 50c; 54 lb. $1.50 
LAGO GIANT MARCH —Large, solid white 
heads. Heads are well protected. 
Pkt. 5c; 54 oz. 30c; oz. 50c; 54 lb. $1.50 
FEBRUARY —Large, solid white heads. Ma¬ 
tures in February. 
Pkt. 10c; oz - 60c; oz. $2.00; 54 lb- $6.50. broccoli—February 
SPROUTING BROCCOLI 
This is distinctly different from the type 
of Broccoli which forms large white heads 
like Cauliflower. This type, long a favorite 
in Europe, has recently been introduced into 
this country from Italy. The plants are 
hardy and rapid growing, and produce a 
large central or main head in the center of 
the plant in about ninety to one hundred 
and twenty days. When this head is re¬ 
moved the plant sends out lateral shoots or 
“sprouts” on stems four to six inches long, 
much smaller in size than the main or cen¬ 
tral head. When this second crop is har¬ 
vested the plant again sends out another 
crop of these miniature heads. Frequently 
as many as five or six cuttings can be ob¬ 
tained from one plant. The smaller heads 
produced by the plant after the main head 
is removed are fully as desirable as the 
main head. They are very tender and the 
stems (which are as tender as the heads) 
when served in the same way as Asparagus 
form a very tasty and nourishing dish. 
BROCCOLI —TURNIP 
This vegetable, new in this country, is a cross between Broccoli and Turnip. The growth is the same 
as the Sprouting Broccoli and the cultural requirements are the same. The jets or sprouts of Broccoli- 
Turnip are tender and delicious as greens and when served in the same manner as Sprouting Broccoli 
makes a very appetizing dish. The flavor of Broccoli-Turnip is more like mustard or turnip greens but 
more refined with a mild pungent taste. Pkt. 10c; 54 ° z - 25c; oz. 40c. 
ITALIAN GREEN SPROUTING (True Calabrese) 
ITALIAN TRUE SPROUTING (True 
Calabrese)—Pt. 5c; 54 ° z . 25c; oz. 40c; 
54 lb. $1.20; 54 lb. $2.20; lb. $4.00. 
