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(F1) Aspabroc is the gourmet treat known as Broccolini in the supermarkets. It has small heads with delicious and tender stems. No stem peeling necessary! It is ent dense and loved by young and old alike. The s have a very small central head, after it is cut they produce baby size side shoots for 4 weeks. This gourmet variety is delicious from top to bottom, with really exceptional flavor and texture. But what you may appreciate just as much, as a gardener, is its yields. Once you harvest the central crown (which you can do at about 50 days; it will be small but scrumptious!), about 5 or 6 side-shoots will appear. A little more than a week later, these can be harvested as well, so that new ones grow. The process repeats for more than a month! That's an amazing harvest from every , and the later side-shoots are just as delectable as the first ones. Unlike traditional broccoli, Aspabroc has tender stems all the way to the ground, with small, delicious leaves. Occasionally a rogue yellow flower will set, especially if you are growing this broccolini in late spring in a warm climate. Go ahead and eat the flower, too -- you'll be surprised at how good it is! And the stems are slender and smooth, so you need never peel or chop them. The key to harvesting Aspabroc is to cut that central crown as soon as it's formed. This will lead to great side-shoot production. After that, you're fixed up for great eating for many weeks to come! Asprabroc is a fine crop for spring or fall. It is not as frost-tolerant as traditional heading broccoli might be, but in fall it can be grown right up to hard frost or placed in a cold frame. It is an excellent performer in spring. This reaches about 20 to 24 inches high, and should be spaced about 8 to 10 inches apart in the garden. Suitable for containers too.