Bring a cool-season classic to your garden with Broccoli Waltham 29. This non-GMO heirloom produces dark green to bluish-green heads followed by tender side shoots after the main head is harvested. Grow it for fresh meals, roasted side dishes, and a harvest that continues beyond the first cutting. Each packet contains 100 seeds. Allow approximately 75–85 days to harvest, depending on growing conditions.

Germination Rate: 97%. Test Date: 05/26. TLM.

Texas Minimum Germination Rate: 75%

Why Choose Broccoli Waltham 29?

• Heirloom Variety: Grow an established broccoli variety valued for its classic flavor and useful side-shoot harvest.
• Non-GMO Seeds: A non-GMO choice for your home vegetable garden.
• Blue-Green Heads: Harvest compact heads while the flower buds are still tightly closed for good kitchen quality.
• Extended Picking: Leave healthy plants in place after cutting the main head to collect the smaller side shoots that follow.
• Cool-Season Growing: Plan spring and fall crops so head development occurs during cooler weather rather than sustained summer heat.

Planting Tips for Success

• When to Plant: Start indoors 6–8 weeks before your last spring frost, or plan a fall sowing approximately 10–12 weeks before your first fall frost. Adjust timing to local conditions and harden seedlings off before transplanting.
• Sunlight: Choose full sun, ideally 6–8 hours of direct light daily.
• Soil: Plant in fertile, well-drained soil amended with compost. Aim for a soil pH around 6.0–7.0 and use a soil test to guide amendments.
• Sowing and Spacing: Sow seeds ¼–½ inch deep. Set transplants 18–24 inches apart in rows 24–36 inches apart for room to grow and good air circulation.
• Watering: Maintain even moisture, providing approximately 1–1½ inches of water weekly, including rainfall, and adjusting for weather and soil drainage.
• Support: Plants usually need no staking. In exposed sites, firm soil gently around the base and provide support if plants lean.
• Fertilizing: Use a vegetable fertilizer according to soil-test recommendations and label directions. Side-dress as plants establish if needed, avoiding excessive fertilizer.
• Crop Care: Check leaf undersides for caterpillars, remove weeds, and rotate brassica crops to help manage recurring pest and disease problems.
• Harvesting: Cut the main head before buds loosen or flowers open. Leave healthy foliage and continue picking tender side shoots as they develop.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasting: Toss harvested florets with olive oil, garlic, and seasoning. Roast at 425°F for approximately 20–25 minutes, checking for tender stems and browned edges.
• Steaming: Steam florets until tender-crisp, approximately 5–7 minutes depending on size, then finish with lemon juice or butter.
• Stir-Frying: Slice stems thinly and cut florets into even pieces. Stir-fry with garlic, ginger, and your preferred sauce.
• Soup: Add chopped florets and peeled stems to broth, then blend to your preferred texture for broccoli soup.
• Fresh Eating: Wash harvested broccoli thoroughly and serve crisp florets with dips or chop into salads.
• Freezing: Blanch prepared broccoli, chill promptly in ice water, drain well, and pack into freezer-safe containers for later meals.

Order Waltham 29 Broccoli Seeds Today

Plant your spring or fall garden with Waltham 29 and enjoy fresh heads followed by tender side shoots.

Nutritional Information

Per 1 cup (91 g) raw broccoli, referring to the harvested vegetable, not planting seeds:

• Calories: 31
• Total Fat: 0.3 g (0% Daily Value)
• Sodium: 30 mg (1% Daily Value)
• Total Carbohydrates: 6 g (2% Daily Value)
• Dietary Fiber: 2.4 g (9% Daily Value)
• Total Sugars: 1.5 g
• Protein: 2.6 g
• Vitamin C: 81.2 mg (90% Daily Value)
• Vitamin K: 92.5 mcg (77% Daily Value)
• Folate: 57 mcg (14% Daily Value)
• Potassium: 288 mg (6% Daily Value)

These existing reference values describe raw broccoli, not a variety-specific analysis of Waltham 29. Nutrient levels vary with growing conditions and preparation. % Daily Value describes a nutrient's contribution to a daily diet; 2,000 calories a day is used for general nutrition guidance.

Important Disclosures

• Variety Disclaimer: Head size, harvest timing, side-shoot production, and overall performance vary with climate, soil, and gardening practices. Harvest before the flower buds open.
• Seed Storage: Keep seeds cool, dry, and out of direct sunlight. Heat and humidity can reduce seed viability.
• Planting Zones: Grow broccoli as a cool-season vegetable and use local frost dates and seasonal temperatures to plan planting. In mild-winter climates, fall planting may support winter harvests; sustained summer heat can reduce quality.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Lemon-Garlic Roasted Waltham 29 Broccoli

Turn freshly harvested Waltham 29 broccoli into a bright, crisp-edged side dish. This recipe uses harvested broccoli, not the planting seeds in this packet.

Servings: 4 | Prep time: 10 minutes | Cook time: 20–25 minutes

Ingredients

• 1½ pounds harvested Waltham 29 broccoli, washed and dried thoroughly
• 2 tablespoons olive oil
• 3 garlic cloves, finely minced
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• Optional: 2 tablespoons grated Parmesan or a pinch of red pepper flakes

Directions

1. Heat the oven to 425°F. Set out a large rimmed baking sheet.
2. Cut the broccoli into evenly sized florets. Peel any tough outer layer from the stems and slice the tender centers into ¼-inch-thick pieces. Pat everything dry for better browning.
3. Toss the florets and stem slices with olive oil, salt, and pepper. Spread in a single layer on the baking sheet, leaving space between pieces. Use two pans if necessary.
4. Roast for 15 minutes, then turn the pieces. Mix the garlic with a small drizzle of oil, toss it through the broccoli, and roast another 5–10 minutes until the stems are tender and the edges are browned. Watch closely so the garlic does not burn.
5. Toss with lemon zest and lemon juice. Add Parmesan or red pepper flakes if desired and serve warm with lemon wedges.

Kitchen Tips and Storage

Small side shoots work well in this recipe; check them early because they may cook faster. For a dairy-free version, omit Parmesan. Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout, reaching 165°F.