Broccoli - Romanesco
This variety created a great deal of interest when grown at the Scottish Horticultural Research Institute, yet it is very widely grown in Northern Italy. The 'spears' can be snapped off individually or all together. Broccoli Romanesco has a taste and texture exceeding the finest broccoli and to really appreciate the flavour it should be cooked and served individually with melted butter.
Sow seeds in a well raked, firm, seed bed in late spring in drills 10mm deep and keep moist. Sowing can also be made under glass at this time. Transplant the seedlings 45x45cm apart, when they have made 2-3 true leaves. For best results grow in a rich, fertile soil and water regularly. Romanesco is ready in late autumn and the whole head need not be harvested all at once just snap off the individual heads you need. Romanesco should not be grown on the same piece of ground two years running or follow other Brassicas (Cabbages, Sprouts etc).