Romanesco is a real showstopper – both in the garden and on your plate. Its striking, lime-green head is made up of spiralled, spiky turrets that look almost too good to eat… almost. With a delicate, nutty flavour, it’s just as delicious as it is eye-catching. Often seen as a pricey treat in shops – it’s far more satisfying (and affordable) to grow your own.
SOW: at any time between May and July to harvest from November through to January. We start all our cauliflowers 15mm deep in pots or modules under cover to give them a good root system & then transplant. You can opt to sow in a seed bed then transplant.
GROW: transplant about 6 weeks after sowing to final position in firm ground, space about 60cm apart. Regular watering is essential; cauliflowers do not like to get dry. Cut the curds when they are tight and firm – don’t leave them on the plant too long.
EAT & ENJOY: raw or cooked. To Freeze – separate into even sized florets, blanch for 3 minutes, plunge into cold water, drain and pack into portions.
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