Germinates in under 7 days and ready to harvest in 75 to 100 days. Cut flower heads before they open. Well drained rich soil. Plant either direct or in seedling pots.. Green vegetable. Brassica oleracea

With its pale green spikes and perfect spiral, romanesco broccoli is almost too pretty to eat. The alien-looking vegetable is from the same family as broccoli, cauliflower, and kale, and dates back to 16th-century Italy.

It’s grown in temperate climates like Europe and California and is harvested during cool weather months. Romanesco can be eaten raw or cooked in a variety of ways, very similar to broccoli or cauliflower.

What Is Romanesco Broccoli?

Romanesco, also known as broccoflower or Roman cauliflower, is a chartreuse, unique-looking vegetable prized for its appearance and mild flavor. It is sometimes assumed to be a hybrid between broccoli and cauliflower but is botanically different (although related). The compact flowering head surrounded by leaves resembles its cruciferous cousins, but instead of resembling a small tree, the stalks form spirals. These near-perfect fractals, which together form the overall spiral of a head of romanesco, make it an attractive choice at any time for everybody.

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The attractive veggie is more expensive than broccoli and cauliflower and is prepared similarly with little prep required beyond a rinse and chop.
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How to Cook With Romanesco Broccoli

Rinse and dry romanesco just before cooking. The stem, leaves, and stalks are all edible but may need to be trimmed. Removed any brown, broken, or extra-tough pieces.

Serve it raw or blanched as part of a crudités platter or in a salad. Steam or give it a quick boil and serve as a simple side dish or include in casseroles or vegetable medleys. Romanesco is especially good roasted and can be baked whole (leaves and all) or chopped into florets.

To remove the florets, turn the head upside down on a cutting board with the points facing down. Use a sharp knife and run it along the main stalk, slicing at the base of each floret. If needed, chop into smaller florets. Roasted or sautéed, they can be added to pasta, risotto, pizza, or served as a side.

What Does Romanesco Broccoli Taste Like?

Romanesco broccoli has a similar but milder, sweeter, and nuttier flavor than both broccoli and cauliflower. This pleasing, mild flavor lends itself to a wide range of dishes and flavor combinations. The florets are dense, like cauliflower, but slightly more tender. To maintain its flavor and texture, don’t overcook romanesco.

Large pale green heads with attractive spiralling pattern that grow to 20cm. Very tender and excellent flavour. Does best in cooler weather. This variety is often eaten raw and is very attractive in salads but can also be cooked with only a small loss of flavour.

Author: Henry

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