Calabrese Marathon F1
With its high yield and great quality Marathon F1 was awarded the RHS AGM in 2013. Marathon produces a medium sized, compact head which is slow to run to seed and has good disease resistance.
A joy to grow, pick and cook, this variety is a great addition to your veg garden.
|When to sow||Indoors March to early May. Direct outdoors April to July.|
|Where to sow||Sow the seeds thinly in well prepared seedbeds or modules, 1cm deep in short rows 30cm apart. Sow thinly, reducing the amount of future thinning required and the potential risk from pests.|
|What to do Next||As seedlings emerge, thin out to 5cm apart. When seedlings are 10-15cm tall transplant to growing site spacing plants at least 30cm apart. Water the day before moving and keep well watered. Provide fleece protection until risk of frost has gone in late May. Protect with netting from the cabbage white butterfly.|
|Harvest||Late spring to late winter ( depending on when sown). Harvest the heads in tight bud with a sharp knife leaving a small stalk. Harvest regularly as this will encourage side shoots to grow quickly and will extend the cropping period which can be up to 8 weeks.|
|Handy Tips||If seeds have been sown direct and require thinning you can always create extra rows if you are careful with the removed seedlings. Calabrese do not like bare root transplanting therefore make sure you take plenty of soil with the seedlings and plant in a deep drill of 2.5cm deep to give the seedling a good anchorage. Sow Calabrese early and you will miss the first caterpillars! Lower crop density (wider spacing) gives a longer period of harvest, as more secondary heads are produced. Plants mature faster in warmer weather and may be quick to bolt therefore ensure well watered and harvested on a regular basis. Consider placing mulch around the base of the plant to keep the roots cool to further prevent the risk of bolting.|
|Companion Planting||Radishes, peas, beets and nasturtiums are all useful companions.|
|Nutritional Information||Excellent source of vitamins C , K and B and low in calories|
|Serving Suggestion||Calabrese is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried. The thicker stalks are great for making soups like Broccoli & Stilton Soup.|