Well, simply put, broccoli is much better from the garden. Eaten just after cutting, it's not only tastier than anything you can buy, but the stems are far more tender and its renowned vitamin strength is at the fullest. As a beginning gardener some 45 years ago, I tried every vegetable, and broccoli quickly caught on with me for its productivity. While I admire the glorious head that tops the center stalk, I learned to appreciate even more the uninterrupted flow of baby-size florets that follow on the stalk's sides. These make my broccoli season a jackpot lasting five months or longer.
Tweezers make picking up and sorting seeds for planting easy.
I get a jump on the season by sowing indoors under lights. With heat, light, and moisture under my control, seeds sprout in just a few days. Broccoli seeds are tiny round pellets, so small they're often hard to pick up with your fingers. I spill some out of the packet onto my palm, then pick them up one at a time with tweezers. I plant at least two seeds just below the soil surface of each cell of the six-pack, and pat them in.