How to tell it is ready

The central head is ready when it is full sized, tight, and dark green or blue-green, depending on the variety. Individual buds should be swollen but still closed. If you see yellow flowers starting to open, harvest immediately because quality drops fast. The head should feel firm and compact, not loose or spreading.

How to harvest

Cut the main stem 5 to 8 inches below the head with a sharp knife. Make a clean cut and avoid damaging nearby leaves because the plant may produce side shoots afterward. Harvest side shoots regularly once they form. Keep cut heads shaded and handle them gently.

Timing

Broccoli commonly matures 60 to 100 days after transplanting, depending on season and variety. Cool weather is best, so spring and fall crops are most common. Harvest in the morning when heads are cool and before heat causes rapid bud expansion.

After the harvest

Cool broccoli as soon as possible because it loses quality quickly in warm conditions. Refrigerate promptly and use within several days for best flavor and texture. Do not leave heads in the sun after cutting.

Tips

Check plants daily as heads near maturity because warm weather can push them to flower very fast. Cutting the main head promptly encourages side shoot harvest on many varieties. Overmature heads become loose even before flowers are obvious, so do not wait for maximum size.

General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.