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77 days. This “Italian” type produces very symmetrical and spiraled, lime green heads with tightly beaded, pointed domes. Useful raw, cooked, or pickled, with a milder, sweeter flavor than standard cauliflower. Holds its vibrant color even when cooked. Excellent heat tolerance.
This vegetable grows successfully in fertilized seed flats or sectioned off into potting soil. Start seedlings at least 4 - 6 weeks indoors until time to transplant. When sowing outdoors, place in “8-10” rows, 36” apart. Having moist soil is mandatory for reaping a gorgeous harvest of Veronica Romanesco cauliflower. If temperatures are too high, heads will not fully mature. Temperatures should range between 60 - 75 degrees F. Water only the bottom of the plant to control wetting leaves and fungus. Soil is slightly acidic to neutral.
Try steaming for five minutes with butter for a hearty snack. It’s Chockfull of Vitamins A, D, folate, calcium, dietary fiber, potassium, phosphorus, magnesium; also high in Vitamin C, but low in calories. Rinse in cold water before preparation; it turns out to be even sweeter after cooking. Ornamental quality, Veronica Romanesco is ideal for plate decoration and appetite appeal.
| Latin Name: | Brassica Oleracea |
| Other Names: | Italian Broccoli, Broccoflower |
| Color: | Striking lime green |
| Flavor: | Sweet, nutty, crisp |
| Days to Maturity: | 55 - 65 days |
| Planting Depth: | ¼” inch deep |
| Plant Spacing: | 24” apart |
| Growth Habit: | Up to 2 ½’ tall |
| Soil Preference: | Well-drained, consistently moist, loamy; pH between 6.5 and 6.8 |
| Temp Preference: | Cooler - Not Intended To Overwinter |
| Light Preference: | Full Sun |
| Pests/diseases: | Cutworm |
