BROCCOLI - ROMANESCO OTTOBRINO

 Organic Broccoli Romanesco Ottobrino

        100 Seeds Pack   

Romanesco is native to Italy and is believed by experts to have been selectively bred since at least the 15th century. Romanesco was created by farmers using traditional cross-breeding techniques in the Lazio region of Italy.  Romanesco, botanically classified as Brassica oleracea, is an heirloom plant belonging to the Brassicaceae family. The unusual-looking cruciferous vegetable is related to broccoli and cauliflower, a part of the same botanical family, but Romanesco is a distinct plant, producing upright heads of edible, undeveloped flower buds. Romanesco is native to Italy and matures in approximately 75 to 100 days. 

Romanesco is comprised of a small to medium-sized head, averaging 7 to 13 centimetres in diameter, and has a pointed, cone-like appearance made up of several smaller pointed florets. The heads are enveloped by long, fibrous, and succulent dark green leaves attached to a thick, fleshy, pale green stem, and the heads can sometimes weigh up to five pounds. Romanesco florets grow in a distinct, logarithmic spiral not found in other Brassica oleracea species. The heads are made up of branching meristems that grow into a spiral-like shape, producing tiny flower buds in a naturally repeated form. The flower buds never open and remain undeveloped, causing the plant to grow new flower buds on top of the others, repeating this cycle to form distinct peaks on the florets. A defining feature of Romanesco is that each flower bud on the floret is seen as it develops its recognizable conical shape and is not covered like the buds become on broccoli and cauliflower. The florets are lime to bright green, often described as chartreuse, and have a textured surface. When the florets are cut in half, the flesh is pale green, solid, dense, and firm with a crisp, snap-like consistency. Romanesco should feel heavy for its size, and the head should be brightly coloured, while the leaves and stem should look fresh and not wilted. The heads can be consumed raw and have a nutty, vegetal, and earthy taste with subtly sweet nuances. When cooked, the texture softens, and the flavour mellows into a mild and sweet flavour. 

PLANTING & GROWING

To prevent spring planted calabrese sprouting broccoli from flowering during summer harvest, start plants indoors six to eight weeks before the final frost. Sow seeds ¼ inch (6 mm.) deep in a good quality starter soil and keep moist during germination. Place sprouted seedlings near a window or under grow lights. 

To prevent sun scorched leaves and transplant shock, each broccoli plant will need hardened off before planting in the garden. To harden vegetable plants, slowly introduce them to full sunlight and windy conditions by exposing them to the outdoors for an increasingly longer period of time each day. Using a portable mini greenhouse can aid in this process.

Once the ground has sufficiently warmed and danger of frost has past, transplant calabrese sprouting broccoli to a sunny location with good drainage. Fall crops of broccoli can be started in midsummer by direct seeding into the garden. Thin or transplant broccoli to space plants 12 to 16 inches (30-40 cm.) apart. Keep soil moist and control competition from weeds by removing unwanted plants or mulching. 

Celery, potatoes, and onions are companions to broccoli that are said to improve broccoli’s flavour. Beets, as well as nasturtiums and marigolds make great companions since they do not require the large amount of calcium that broccoli craves. 

Neve plant near Tomatoes and other nightshades. To prevent disease transmission, rotate crops. Avoid planting broccoli where any member of the cabbage family has been grown in the past three years.