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Growing Romanesco – How to Grow Romanesco

How to Grow Romanesco – A Guide to Growing Romanesco

How to Grow RomanescoRomanesco

Romanesco has aspects of both calabrese and cauliflower; it dates from 500 years ago in Italy and was originally called Romanesco broccoli. Sometimes it is also called broccoflower – but this name is used more widely to describe all green-coloured cauliflower varieties.

It has unusual spiral, lime-green florets with a crisp texture and distinctive flavour.

Recommended Varieties of Romanesco

  • It is frequently found in the Cauliflower section of the seed catalogues, but might equally be placed in the broccoli or calabrese sections
  • Varieties include Veronica, Natalino, and Gitano.

Romanesco Pests and Problems

  • Liable to attack by all of the brassica pests and diseases (e.g. cabbage root fly, flea beetle, cabbage white butterflies / caterpillars, club root)

Sowing & Growing Romanesco

  • Sow in April-July, although May is ideal
  • Sow into modules and pot on rapidly to avoid the plant becoming pot-bound
  • When planting out, space at 60 cm intervals in each direction; they are large plants, and will benefit from this wider spacing if possible
  • Follow the usual cultivation advice for brassicas
  • Like cauliflowers, it can be tricky to grow but the taste is worth the effort

Harvesting, Eating & Storing

  • When the head is mature, you can either harvest it whole, or take smaller florets off in stages
  • It can be eaten raw or stir fried (small stalks), or steamed (boiling tends to lead to it losing its crispness and taste).
  • It can be substituted for cauliflower e.g. in cauliflower cheese, or simply eaten individually with melted butter.

Further Information on Romanesco

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Brassica Information

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