The vegetable is reminiscent of the cauliflower, with its flowers being light green in colour. Its aroma is very intense compared to other types of cabbage. The buds are eaten, which develop later in the Romanesco than in the conspecifics.
Romanesco can be harvested from May to October
The gardening season
Romanesco is in season from May to October. If you want to grow Romanesco, we recommend pre-growing. This allows you to start the harvest season early.
conditions
The Mediterranean plant is a heavy feeder and requires well-prepared soil. Green manure or spreading compost and horn shavings (€32.93) provides the vegetables with sufficient nutrients. It grows in loamy and deep soils that have a high water storage capacity. A calcareous environment has an equally positive effect on growth as a warm and sunny place.
cultivation
Cultivation is possible from February in nutrient-poor potting soil. The sowing depth is half a centimetre. At a temperature of twelve degrees, the first cotyledons appear after seven days. Three weeks later you can prick out the seeds.
Varieties overview:
- year-round cultivation: 'Cello' F1 is a vigorous variety with high yields
- late summer variety: 'Veronica' F1 as a new variety that develops uniform flowers
- fall: 'Gitano' F1 develops compact growth and good yields
Planting out in the bed takes place about a month later, when the young plants are strong enough. Keep a planting distance of 50 centimeters. If you plan to sow the seeds directly in the open ground, you should wait until the end of March. Cultivation begins with this early sowing in July, while early seedlings bring yields from May.
maintenance
The Brassica oleracea variety requires plenty of sun and air circulation. During the growing season, the vegetable attaches importance to regular watering, because romanesco, like cauliflower, has the greatest water requirement of all cabbage varieties. A layer of mulch prevents the soil from drying out quickly and retains heat.
During the season you should fertilize the soil once or twice with horn meal and occasionally give plant manure. Loosen the soil if necessary and pile up the plants to promote leaf sprouting.
To harvest
About eight to ten weeks after planting, the first Romanesco heads herald the harvest season. When the outer bracts are a succulent dark green in color and lie close to the head, it's the perfect time to harvest. The light green center flower should be well developed but not yet open. The earlier you harvest the heads, the milder and more tender they taste. Wilted and yellow leaves indicate that the Romanesco is overripe.
tips
If you wish to store the romanesco, do not remove the outer bracts. They serve as freshness protection and ensure that the head stays crisp in the fridge for two to four days.