cauliflower succulent Romanesco, Italian Heirloom Broccoli/Cauliflower Seeds

cauliflower succulent Romanesco, Italian Heirloom Broccoli/Cauliflower Seeds75 105 Days This fractal beauty tastes like a mild, nuttier version of cauliflower. The edible flower is eaten both raw and cooked, and is excellent roasted. The thick green leaves can also be eaten, we enjoy them sauted in olive oil with a bit of garlic, salt and red pepper. Romanesco was thought to have originated in the Lazio region of Italy as early as the 15th century and named after the capital of the region, Rome. This Italian heirloom arrived

75-105 Days

This fractal beauty tastes like a mild, nuttier version of cauliflower. The edible flower is eaten both raw and cooked, and is excellent roasted. The thick green leaves can also be eaten, we enjoy them sautéed in olive oil with a bit of garlic, salt and red pepper.

Romanesco was thought to have originated in the Lazio region of Italy as early as the 15th century and named after the capital of the region, Rome.This Italian heirloom arrived in the U.S. near the start of the 20th century, and was quickly adored for its logarithmic spiraling appearance. 

Planting instructions: Start seeds in fertile planting mix, 1-2 seeds per cell. When the seedlings develop their first true leaves they are ready to be transplanted,, usually about 4 weeks after germinating. Romanesco plants get large, up to three feet tall and wide if you give them enough space to grow!

We suggest spacing them about 18" apart in a staggered, diagonal fashion. They grow best in cool spring and fall/winter weather and are a lovely holiday treat for the table!