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From broccoli to mustard greens, brassicas are nutrient-packed cool-weather crops that thrive in Florida’s winter months. In this guide, learn how to plant, nurture, and harvest favorites like kale, cabbage, and cauliflower in your tropical and sub-tropical garden.
The Brassica/ Cruciferous family packs a punch with nutrition and is a favorite in many households. These crops grow during the cooler months in Florida. Generally, these crops have a long growing season so although they are cool weather crops they need to be started in late summer/ early fall depending on location throughout the state.
💧= No supplemental water needed once plant is established
💧💧= Consistent watering but not overly moist (think standard garden watering)
💧💧💧= Needs above average water or damp conditions, but not standing water (biochar or coconut coir can help achieve this by incorporating it into the planting location to help hold onto water longer so you don't have to actually water it any more than the 2 drop)
Any= Use what you got! Including but not limited to native sandy soil. Plants suited to this do not have high water or nutrient needs.
Mixed= Well drained with some soil amendments for nutrition (can be a mix of native sand and compost or other "potting soil" with slow-release fertilizer).
Loamy= Rich and dark soil with little to no native sandy soil. Think "normal" garden soil. Can be compost, garden blend soil in bulk, or other bagged soil. Depending on the source, additional slow-release fertilizers might be needed. Should hold water well.
Soil Type: Loamy Soil
Sun: Full Sun
Water: 💧💧
Fertilizer: Likes nutrient-rich soil, add some compost/castings/slow release at planting
Soil Type: Mixed Soil
Sun: Full Sun
Water: 💧💧💧
Fertilizer:
Soil Type: Mixed Soil
Sun: Full Sun
Water: 💧💧💧
Fertilizer:
Soil Type: Loamy Soil
Sun: Full
Water: 💧💧
Fertilizer: Likes nutrient-rich soil, add some compost/castings/slow release at planting
Soil Type: Mixed Soil
Sun: Part Sun
Water: 💧💧
Fertilizer:
Soil Type: Mixed Soil
Sun: Part Sun
Water: 💧💧💧
Fertilizer: Likes well-amended soil, liquid fertilize if needed for improved production
Soil Type: Loamy Soil
Sun: Full Sun
Water: 💧💧💧
Fertilizer:
Soil Type: Mixed Soil
Sun: Part Sun
Water: 💧💧💧
Fertilizer:
Brussels Sprouts- Transplant
North: Sep-Jan, Central: Oct-Dec, South: Not Recommended
Succession: No
Cabbage- Direct Sow or Transplant
North: Aug-Feb, Central: Sep-Jan, South: Sep-Jan
Cauliflower- Direct Sow or Transplant
North: Jul-Oct, Dec-Feb, Central: Aug-Oct, Jan, South: Aug-Oct, Jan
Succession: No
Collards- Direct Sow or Transplant
North: Jul-Nov, Feb-Mar, Central: Aug-Mar, South: Sep-Feb
Succession: No
Kale- Direct Sow or Transplant
North: Jul-Mar, Central: Sep-Jan, South: Sep-Jan
Succession: No
Kohlrabi- Direct Sow
North: Sep-Mar, Central: Oct-Mar, South: Oct-Feb
Succession: Yes
Mustards- Direct Sow or Transplant
North: Sep-May, Central: Sep-May, South: Oct-Apr
Succession: No
Crops in the Brassica family can either be directly sowed or transplanted. During shoulder seasons i.e from summer to fall, we recommend starting in pots and transplanting when it has 4+ sets of true leaves and is several inches tall. In the cooler months, they can be directly sowed in your raised bed or container.
Broccoli
Depth: ⅛ inch
Distance: 18 inches apart
Brussels Sprouts
Depth: ⅛ inch
Distance: 18 inches apart
Cabbage
Depth: 1/4 inch
Distance: 18 inches apart
Cauliflower
Depth: ⅛ inch
Distance: 18 inches apart
Collards
Depth: ¼ inch
Distance: 24 inches apart
Kale
Depth: ¼ inch
Distance: 12 inches apart
Kohlrabi
Depth: ¼ inch
Distance: 9 inches apart
Mustards
Depth: ⅛ inch
Distance: 12 inches apart
Remember, there is no need to remove the plant after the main harvest, you will get smaller secondary broccoli shoot harvests afterward. After the initial harvest, a liquid fertilizer can help the plant produce sooner and larger secondary harvests.
Brussels Sprouts
Brussels Sprouts take the longest to start forming of the brassica family which puts them in season for increased pest pressure, potential preemptive treatment or a watchful eye can be helpful.
Cabbage
Clear debris from leaves as they develop for cleaner cabbage at harvest time.
Cauliflower
Some varieties of cauliflower require the grower to bundle the leaves around the head to keep them white, this is called blanching.
Collards
If provided with some afternoon shade, collards will keep them producing longer into the summer months.
Kale
Sow several kale seeds per spot then thin to one plant. Enjoy thinned seedlings as microgreens. Warm-weather kale varieties will produce through spring if pests are managed.
Kohlrabi
Kohlrabi likes firm soil. Tamp the soil down when you initially plant your seeds.
Mustards
For best germination, surface sow and cover lightly with a sprinkling of soil.
Troubleshooting common pests and growing challenges with brassicas can be straightforward once you know what to look for. First, remove any old, yellowing leaves, as they tend to attract pests. For example, Flea Beetles, Aphids, and Harlequin Bugs are frequent invaders of brassica plants. Flea beetles munch on leaves and damage stems. They can be treated/ managed with diatomaceous earth (DE) during the dry winter season and you don't use overhead watering, sucked up via a shop vac, or other general pest sprays.
While aphids can be blasted off with a hose, Harlequin bugs can be controlled by knocking them into a bucket of soapy water. If your brassica leaves develop brown tips, excessive heat may be the cause; providing shade cloth during hot weather can help.
As brassicas grow and mature they can develop black or discolored centers, if so they may be suffering from fungal rot. To prevent this fungal rot, water the soil directly. This is particularly important for cabbages.
Despite some leaf damage from pests, your produce is still edible with a thorough rinse. However, if the produce smells off or becomes soft and mushy, it's best to compost or dispose of it.
For greens like Collards and Kale, you can generally start harvesting when the plants have five or more sets of true leaves and are around six inches tall. But not all greens are cut and come again. Greens like collards and kale need to have individual leaves harvested from the bottom up.
Broccoli
Broccoli takes approximately 65 days to harvest, for exact details on recommended harvest dates see the specific product page.
Brussels Sprouts
Brussel sprouts take approximately 90 days to harvest, but they have a brief production window due to our early warm season that starts in March. Harvest regularly when the small heads along the stem are approximately 1 inch around. The longer they stay on the plant the more likely it is for them to get pests and the less it will produce over all.
Cabbage
Cabbage takes approximately 70 days to harvest, for exact details on recommended harvest dates see the specific product page. They are ready for picking when you are ready, there isn't a peak ripeness. Typically they average around 2 pounds and will store for several months in the fridge.
Cauliflower
Cauliflower takes approximately 100 days to harvest, for exact details on recommended harvest dates see the specific product page. Harvest your cauliflower when the curd is in the tight bud stage. Don’t harvest when heads are wet or the curds will mold in storage.
Collards
Collard greens take approximately 80 days to harvest, for exact details on recommended harvest dates see the specific product page. Harvest when collard leaves are 12"+. Harvest frequently to avoid drawing in pests.
Kale
Kale takes approximately 60 days to harvest, for exact details on recommended harvest dates see the specific product page. When harvesting kale, pick individual leaves from outside/bottom in after the plant is 1 ft tall.
Kohlrabi
Kohlrabi takes approximately 55 days to harvest, for exact details on recommended harvest dates see the specific product page. It should be about the size of a tennis ball at time of harvest.
Mustards
Mustard greens take approximately 45 days to harvest, for exact details on recommended harvest dates see the specific product page. When harvesting mature mustard greens, pick individual leaves from bottom up as needed to extend the harvest.
If growing for mustard seed pickling, let flower and go to seed. Save seeds when dry.
Broccoli
Endless options when it comes to preparing broccoli. Can be sauteed, steamed, eaten fresh in salads or with dips, or thrown in the air fried with a little olive oil, salt, and pepper.
Brussels Sprouts
My favorite way to eat Brussels sprouts is roasted, it really mellows out the somewhat sharp pepper-like taste you get when raw or boiled. Cut off ends and slice in half lengthwise. Toss with olive oil and preferred seasonings then roast at 425 until they are crispy and brown (almost black on the edges). Give the pan a toss after 20 minutes for more uniform color and texture.
Cabbage
Cabbage can be prepared as cole slaw, sour kraut, stir-fried, beef and cabbage, wraps, the list goes on!
Cauliflower
Cauliflower is a very versatile crop, and can be prepared in many different ways; stir-fried, battered, roasted, or quickly boiled to name a few. Picks up sauce flavors nicely.
Collards
Collards are very popular in Southern dishes. They can be boiled/pressured cooked with stock & smoked ham hocks. They also can be steamed and used in collard wraps for a lighter meal. Collards are also a part of South American-inspired recipes like caldo verde or feijoada.
Kale
Kale is another very versatile crop and can be used a lot like spinach, eaten raw in salads & smoothies or cooked in quiches, pastas or sauteed with lemon & garlic.
Kohlrabi
A little-known fact is that both the bulb and the leaves can be prepared and enjoyed. Cook the delicious leaves like other hardy greens (collard or kale). The kohlrabi itself can be eaten raw or cooked. Some favorite preparations include sliced & dipped in hummus, grated in salads, mashed as a white potato substitute, or roasted with other root veggies with some olive oils and salt and pepper.
Mustards
Mustards can be eaten fresh as baby greens or cooked when leaves are mature. They make a great combo when mixed with collards!
Cabbage
Cauliflower
Collards
Kale
