This plant has a strong fragrance
Romanesco Broccoli Overview
Brassica oleracea var. italica 'Romanesco' is commonly known as the Romanesco broccoli. It is a cool-season crop and a member of the cabbage family, Brassicaceae. A highly attractively patterned central edible flower head is produced followed by smaller bud clusters. Romanesco produces decorative greenish-yellow heads that form a beautiful symmetrical fractal. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber and carotenoids. Romanesco broccoli is one of two plants that are known as Broccoflower. The other is Green cauliflower, both forms are natural occurring crosses of broccoli and cauliflowers.
Common problems with Romanesco Broccoli
Flea beetles, gall weevil, whitefly. Also affected by blight, clubroot, and mildew.
Romanesco Broccoli Companion Plants
How to harvest Romanesco Broccoli
The central head will be ready for picking within 50-100 days of planting out the seedlings. Harvest when the head is fully developed but still compact. Cut off central head along with 15 cm of stem so that the plant will produce smaller shoots, which can then also be harvested.
How to propagate Romanesco Broccoli
Start seeds indoors 8 weeks before transplanting or sow directly from spring to midsummer, 10-12 mm deep and 45 cm apart. Germination takes 10-12 days. Transplant indoor seeds after 2-4 leaves.
Special features of Romanesco Broccoli
Romanesco is a heavy feeder and needs plenty of nutrients. Rotate crops more often than once every four years to reduce the risk of club root infestation.
Repels harmful insects
Broccoli left in the soil will deter nematodes.
Other uses of Romanesco Broccoli
Flower heads are edible steamed or boiled.