Brassica oleracea var. botrytis

Romanesco Broccoli, also known simply as Romanesco, is a striking Italian heirloom dating back to the 15th century. Though often grouped with broccoli, it is technically a cauliflower variant, renowned for its luminous chartreuse colour and the extraordinary arrangement of its florets in natural Fibonacci spirals. This captivating form is not just a visual marvel; it reflects centuries of selection by growers in northern Italy, particularly in the Lazio and Tuscany regions.

In the kitchen, Romanesco offers a unique eating experience. Raw, it has a crisp bite and a flavour reminiscent of cauliflower with gentle broccoli undertones. Once cooked, it develops a sweet, nutty richness with a creamy texture that holds beautifully in roasting, steaming, and pasta dishes. It is a favourite in gourmet kitchens and a fantastic alternative to standard brassicas in everyday meals.

Seeds should be sown in trays and lightly covered, as they require darkness to germinate. Maintain soil temperatures around 18 to 22°C for germination, which typically occurs in 7 to 10 days. Seedlings are best started indoors 6 to 8 weeks before your region’s last frost and transplanted outdoors once hardened off and true leaves appear.

Romanesco grows best in rich, well-drained soil with consistent moisture and full sun. Space plants 45 to 60 cm apart and monitor carefully once the heads begin to form. Harvest when the central head is firm and tightly packed. Cut just below the head to encourage side shoots for extended picking. Maturity ranges from 84 to 112 days depending on climate. Best planting periods are late summer to early autumn inland, or mid-summer to early autumn in subtropical areas.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds