The Broccolis are so similar to the cauliflowers that some account of them may be expected in a treatise on the latter vegetable. In fact, no important structural difference between the two vegetables exists, the broccolis being merely a more robust and hardy group of varieties, requiring a longer period for development, and adapted, in mild climates, to cultivation during the winter. They are, in fact, often called "winter cauliflowers." They receive but little attention in the United States, where the winters, at least at the north, in the vicinity of the leading markets, are too severe for the out-door growth of vegetables of any kind. For this reason cauliflowers, which come to maturity in a single season, are grown instead. The supply of these two vegetables, therefore, which in western Europe, by means of successive sowings of varieties of both cauliflowers and broccolis, may be maintained the year round, is here, owing to the conditions of our climate, confined chiefly to the seasons of the year in which cauliflower can be obtained.

Although no sharp distinctions can be drawn between broccolis and cauliflowers, there are certain general differences which separate them. As has been said, the broccolis are all of them hardier than the cauliflowers, and require a longer time in which to develop, so that in climates having mild winters they are usually treated as biennials. In France, the seed which is sown about the first of May gives plants which head the following spring before the early cauliflowers come in. The plants are sometimes enabled to pass the winter more safely by being taken up and planted again in a slanting position.

In the appearance of the heads no difference exists between cauliflowers and broccolis, except that the latter are usually smaller, less compact, and sometimes purple or sulphur colored. All cauliflowers (with one or two exceptions), have white compact heads. The stems of the broccolis are usually taller than those of cauliflowers, the leaves more numerous, larger, stiffer, but more undulated, more rounded at the apex, and more frequently having a distinct stem or petiole. The mid-ribs and principal veins are large and white, except in varieties having colored heads, when they have the same color as the head. The color of the leaves is always more glaucous, that is, of a darker and more bluish green, than is usual in the cauliflowers.

Broccolis, especially the colored varieties, are sometimes said to be more tender in texture and finer in flavor than the cauliflowers. This, however, is due only to the fact that they usually head in cool weather. When grown under the same conditions the cauliflowers are milder than the broccolis, and although to some tastes the more pronounced flavor of the latter may be preferred, most persons use broccoli only because in the winter season fresh cauliflowers cannot be obtained.

Nearly every one prefers cauliflower to broccoli, and the mild white varieties to the colored varieties of the latter vegetable. Broccolis sometimes acquire a bitter taste, the cause of which is not known. The methods of using the two vegetables are the same, except that the branching or sprouting broccolis are also cooked like asparagus.

The early history of the broccoli has already been treated in connection with that of the cauliflower.

The number of varieties of broccoli in cultivation is probably somewhat less than those of the cauliflower, but the differences between the varieties themselves are greater. Messrs. Sutton & Sons, of Reading, England, catalogue thirty-six varieties of broccoli and only eleven of cauliflower. Most of these varieties originated in England, where broccoli is more largely grown than anywhere else. Two groups of broccolis may be recognized, the "sprouting broccolis," which do not form compact heads, and the improved varieties with well formed heads, known as "cauliflower broccolis." The latter differ but little in any way from true cauliflowers.

The requirements of cultivation for the broccolis are practically the same as those for cauliflowers. Their value depends mainly on their greater hardiness, and on this account they are likely, at the South where the winters are mild enough, to become more extensively cultivated. They do not, however, endure hot weather as well as cauliflowers, and on this account it is doubtful if they ever become as largely grown anywhere in this country as they are in England.

The question of protecting them in winter, and the amount and kind of protection needed, depend of course on the severity of the winters. In Northern Florida, where cauliflowers are liable to be killed during winter, broccolis will stand out without any protection. In localities where but little protection is required, it may be afforded by loosening the roots and turning the plants down upon their sides. If more protection is needed they may be taken up and set in trenches and partly covered with straw and boards. Broccolis stand shipment better than cauliflowers. This is not only because they are generally handled in colder weather, but because they are somewhat coarser and firmer in texture. They do not sell for quite so good a price as cauliflowers. There are seven varieties catalogued by American seedsmen, of which the Early Purple Cape is the best adapted to our climate.