Broccoli – Romanesco

Description

50 Seeds per pack

Romanesco Broccoli(A.K.A. Roman Cauliflower, Broccolo Romanesco, Romanesque Cauliflower, Broccoflower, Broccolo Romanesco or Cavolo Romanesco [Italy], Pyramid Cauliflower or Pyramiden Blumenkohl [Germany])

Days to Maturity: 75–100 Days

Sun Requirements: Full sun (6–8 hours); tolerates partial shade in hot climates to prevent bolting.

Botanical Name: (Brassica oleracea)

Romanesco Broccoli is an heirloom from Italy, first recorded in the 16th century and long prized for its spiraling lime-green heads. Grown and cherished for centuries, it remains a favorite among gardeners and cooks alike for both its eye-catching looks, delicious flavor, and kitchen versatility.

Thriving in both spring and fall gardens, this cold-tolerant variety grows 24–30″ tall and spreads 2–3′ wide, producing vivid apple-green heads that mature to 3–5″ across. Each head displays a natural fractal pattern of tightly packed spirals that resemble pointed green pyramids, giving it a look unlike any other. Romanesco requires full sun and benefits from steady, cool temperatures to avoid bolting or loose curds.

Its flavor is nutty and mild with a creamy texture, subtly sweeter than cauliflower and more tender than standard broccoli. Delicious when roasted, steamed, or served fresh, it pairs beautifully with lemon, garlic, or Parmesan. Harvest at 4–6″ for ideal texture and flavor.

Keeps well in the crisper drawer for several weeks and freezes nicely when blanched, retaining much of its texture and flavor. Rich in vitamins C and K, fiber, calcium, and iron, Romanesco is also valued for its high nutritional content and natural antioxidants, making it a flavorful and healthy addition to any cool-weather garden.

Planting Instructions for Romanesco Broccoli Seeds

When to Plant:
Start Romanesco broccoli seeds indoors 6–8 weeks before your last expected frost for a spring crop. For a fall harvest, sow seeds indoors 12–14 weeks before your first fall frost. Transplant seedlings into the garden once they are 4–6 weeks old and hardened off. Outdoors, broccoli can be direct-seeded 2–3 weeks before the last spring frost, or in mid- to late summer for a fall crop. Sow in succession every few weeks for a steady harvest. Avoid planting in midsummer heat.

Where to Plant:
Choose a location in full sun with fertile, well-drained soil. Romanesco broccoli prefers a slightly alkaline pH between 6.0 and 7.0. If needed, lime the soil the previous fall to adjust pH and prevent club root. Enrich the planting area with compost or well-rotted manure, worked into the top 6 inches of soil. Avoid planting in the same spot brassicas were grown within the last three years.

How to Plant:
Sow Romanesco seeds ¼–½ inch deep in seed trays, pots, or directly in the garden. Thin indoor seedlings to one per cell or pot after emergence. Transplant seedlings outdoors when they reach 4–6 inches tall and have 4–6 true leaves. Set transplants slightly deeper than they were growing before. Space plants 12–18 inches apart in rows 24–36 inches apart. For compact varieties, space as close as 12 inches; for sprouting broccoli or larger types, such as purple sprouting, allow up to 30 inches.

Growing Tips:
Keep soil evenly moist but not soggy, watering deeply 1–2 times per week, depending on weather. Avoid wetting the developing heads. Apply ½ cup of high-nitrogen fertilizer (such as 21-0-0) per 10 feet of row about 4 weeks after transplanting. Add another ¼ cup when heads begin forming. Mulch with straw or compost to retain moisture, suppress weeds, and regulate soil temperature. Use row covers to protect from cabbage worms, aphids, and flea beetles.

Harvesting:
Harvest the central head when it is fully formed but still tight, cutting 5–6 inches below the head. Harvest regularly to extend production over several weeks. Fall crops tend to yield larger, more flavorful heads than spring crops. If buds begin to open or turn yellow, harvest immediately.

Saving Seeds:
Romanesco broccoli produces seed in its second year, so leave at least one healthy plant unharvested to flower and set seed. After yellow flowers appear, long green pods will begin to form—these contain the seeds. Allow the pods to fully mature and dry on the plant. For easier handling, pull the plant and hang it upside down to finish drying.

Once crisp, gently twist the pods open over a sheet of white paper to collect the tiny seeds. Store in a labeled envelope in a cool, dry place. We also offer seed-saving envelopes—an easy, tidy way to label your varieties and keep everything organized, season after season. Properly stored, Romanesco broccoli seeds remain viable for up to 5 years. For purity, isolate from other brassicas to prevent cross-pollination.

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