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You’ll also need a container or basket to collect your broccoli in. Ensure that your pruners/knife are clean and sharp, as this will keep your broccoli healthy after you cut it, and allow it to continue growing. Measure about 5-8 inches down the stalk below the head and clip or cut the stem. Ensure you cut at an angle to prevent rain from pooling on top and rotting the centre of the stem. Try to make the cut in one motion to avoid tearing the stalk. In the weeks after you harvest the main head, your plant may continue to grow side shoots that you can also cut off for up to three months. Check back every 3-4 days to see if there are new side shoots to harvest.  Clip these in the same way you harvest the main head, ensuring you cut the stalks at an angle and leave a couple of inches of stalk at the bottom. You can get several harvests throughout the season by following this process, and side shoots will take longer to bolt/flower.  If your plant is flowering, you can still harvest it as the flowers are edible, and can be used in a variety of soup, salad or stir-fry recipes. Rinse and thoroughly dry the florets and store your refrigerator in a loosely sealed bag or container. Broccoli stored this way will keep for up to 5 days. If you plan to keep broccoli for longer, simply blanch and freeze it. Frozen broccoli can keep for up to a year. Once the side shoots stop growing, this is a sign the plant is no longer producing. Using your gloves, pull the entire plant out, including the roots. This will make room for future crops, and stop the broccoli plant from rotting in your soil. If you have a compost system, you can add the plant to your pile and it will create nutritious food for future crops.
Gather your garden gloves and pruners, or a knife. Use your knife or pruners to clip off the main stalk. Harvest the side shoots. Store your harvested broccoli. Pull out your broccoli plant after a week of no new growth.