03.
Cultivation & Harvesting
considerations for growing and harvesting butchers broom
climate
Butcher’s Broom grows in woodlands and hedgerows, where it is tolerant of
deep shade, and also on coastal cliffs. It is also widely planted in
gardens.
soil
Grows well in sandy or loamy soils, prefers well-drained soil and can grow in heavy clay and nutritionally poor soils.
growing
Sow the seed thinly in early spring in a cold frame in light shade. The
seed germinates better if it is given a period of cold stratification.
Germination can be rather slow, sometimes taking 12 months or more. Grow
the seedlings in a shady spot of the greenhouse for their first growing
season.
Transplant into individual pots in the following spring and grow
them on for at least another year in the pots before planting them out
in early summer. Be very sure to protect the seedlings from slugs.
Plants can be divided in early spring—larger divisions can be planted
directly into the garden. It's best to pot up the smaller divisions and
grow them on in a lightly shaded cold frame, planting them out once they
are well established in the summer.
harvesting
Young shoots are harvested in the spring (for use in cooking), mature shoots
harvested later and bunched together (for making brooms). Seeds can be
collected and roasted. Harvest the rhizome in the fall.
preserving
Dry the rhizome completely and cut into small pieces to be stored in an airtight container in a cool, dry place.
