Romanesco Broccoli is an old 16th century Italian Heirloom variety that produces a lime green head with spiral cone shaped florets within a larger spiral. It is eaten raw or cooked, and has a similar but milder, sweeter, and nuttier flavor than both broccoli and cauliflower.
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. Roasted or sautéed, they can be added to pasta, risotto, pizza, or served as a side.
Sow late Summer - Autumn, as Broccoli is an annual cool season crop, frost hardy. Full sun, rich well drained composted soil. Sow seed approx. 6mm deep into a seed tray or seedbed and transplant seedlings deeper, first removing the seed leaves and planting up to the 1st set of true leaves, as it will hasten it's growth to maturity. Germination approx. 5-10 days. Maturity in approx. 75 - 100 days.
When the heads get large, plants can be staked to stop them from falling over. A good mulch will also maintain soil temperature and encourage growth. Harvest the main head whilst it is still tightly shaped. It is best to cut the stem approx. 10-12cm below the head.
20 seeds per packet