The vegetable is reminiscent of cauliflower, with its flowers being colored light green. Its aroma is very intense compared to other types of cabbage. The buds are consumed, which develop later in Romanesco than in its counterparts.
When is Romanesco in season?
Romanesco is in season from May to October and can be harvested from May onwards. The Mediterranean heavy feeder requires well-prepared, loamy and deep soil as well as a warm and sunny place for optimal growth.
The Gardening Season
Romanesco is in season from May to October. If you want to grow Romanesco, early cultivation is recommended. This way you can start the harvest season early.
Requirements
The Mediterranean plant is a heavy feeder and requires well-prepared soil. Green manure or spreading compost (€12.00 on Amazon) and horn shavings provides the vegetables with sufficient nutrients. It grows in loamy and deep soils that have a high water storage capacity. A calcareous environment has just as positive an effect on growth as a warm and sunny place.
Cultivation
Growing is possible from February in nutrient-poor potting soil. The sowing depth is half a centimeter. At a temperature of twelve degrees, the first cotyledons appear after seven days. Three weeks later you can plant the seeds.
Variety overview:
- year-round cultivation: 'Cello' F1 is a vigorous variety with high yields
- Late summer variety: 'Veronica' F1 as a new variety that develops uniform flowers
- Autumn: 'Gitano' F1 develops compact growth and good yields
Planting out into the bed takes place about a month later when the young plants are strong enough. Make sure there is a planting distance of 50 centimeters. If you want to sow the seeds directly outdoors, you should wait until the end of March. With this early sowing, crop maturity begins in July, while early plants produce yields from May onwards.
Care
The variety of Brassica oleracea requires lots of sun and high air circulation. During the growing season, the vegetable requires regular watering because Romanesco, like cauliflower, has the greatest water requirement of all types of cabbage. A layer of mulch prevents the soil from drying out quickly and retains heat.
Over the course of the season, you should fertilize the soil once or twice with horn meal and occasionally apply plant manure. If necessary, loosen the soil and mound the plants to encourage leaf growth.
Harvesting
About eight to ten weeks after planting, the first Romanesco heads herald the harvest season. When the outer bracts have a juicy dark green color and are close to the head, the perfect time to harvest has come. The light green middle flower should be well developed but not yet open. The earlier you harvest the heads, the milder and more tender they taste. Wilting and yellow leaves indicate that the Romanesco is overripe.
Tip
If you want to store the Romanesco, do not remove the outer bracts. They serve as freshness protection and ensure that the head stays crisp in the refrigerator for two to four days.
