Romanesco Broccoli

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Romanesco Broccoli is an edible flower plant known as Brassica oleracea. It’s also known as Romanesco cauliflower. The plant was first documented in Italy and it’s mostly known for its culture. Its texture is crunchier than that of an ordinary cauliflower.

It’s grown in Italy in 16th century and from there it was moved and transplanted into the today’s US. It has recently become a bigger part of everyone’s diet because of the focus on healthy dinning.

Romanesco Broccoli Trivia

  • -It comes in green and black color
  • It’s similar to a fractal in shape
  • One stack of it has more vitamin C than hundreds of apples

Romanesco Broccoli Buying Guide

Romanesco Broccoli is in season in late summer to early fall and that’s when you can find it in local farmer’s markets. The rules you should follow when buying it are the same as they are for the cauliflower. You should look for green and firm plants that have a clearly defined flower buds.

The plant should also feel a bit heavy for its size so make sure you pick it up before buying it.

Romanesco Broccoli Production & Farming in Texas

At this point Romanesco Broccoli is still considered a bit of an exotic plant. It’s grown in Texas and it’s mostly sold to restaurants and chefs. Some better equipped farmer’s markets also have it and they have a steady supply directly from the farm.

The rules for growing this plant successfully are the same as they are for kale and broccoli. You want a site that has plenty of sunlight and a sandy loam soil. They prefer soils with a pH of 6 to 6.5; yield will be reduced if the soil pH is below 6.

The plant needs 18 to 24 inches between plants and 36 inches between rows. If you space them too close together, you’ll have smaller heads. They are grown in both spring and fall. In many cases these are transplanted in order to make sure they’ll stick throughout the season.

They should be harvested as soon as they are ready since delaying the harvest may result in having a too though plant and one that can’t be used for cooking as you might want them to.

Pesticides

Broccoli plants of all types are rather clean in terms of using pesticides and almost 70 percent of them have no pesticides what so ever.

Geography

These plants originated from Italy where they were grown in the 16th century. They were brought to the US by the Italian explorers and settlers but they haven’t been in the wide production until the 19th and the 20th century when they were picked up due to their looks.

In the US they can be grown in the same areas where other kale plant can be grown. That means that they can be damaged by the heat and it’s important to choose the right time.

Packaging

The looks are very important with this plant and you should make sure to pack them in a way that won’t damage the plant or the way it looks. The should be packed in open cardboard boxes and that way they can remain pretty much untouched until they are moved to the store.

Eating Romanesco Broccolis

There are many different ways to eat Romanesco Broccoli. They are used in salads, in pastas and they can be boiled and roasted as well. The simplest of these is boiling and that’s how they are used in most cases.

In many cases they are also prepared in the oven. Start by slicing the florets and cut them with a sharp knife so that they are easier to manage and easier to arrange in a plate.  The key is to make sure that it’s crisp and tender enough to be sliced with an ordinary fork and that should be the time to lower the temperature.

Storage

Romanesco Broccoli is best consumed as soon as you buy it. That’s where you’ll get the best quality and when it will take the least time to cook. However, if you want to store it, it’s possible to do so for a while, but not for more than 3 days.

Broccoli shouldn’t be washed and you should wrap them in a paper towel and place them in plastic bag. The bag should then be placed in the crisp part of the fridge.

Cooking

Here’s a simple recipe for cooking Romanesco Broccoli. That’s done by roasting them and allowing them keep their structure and their looks.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.

Roast in the preheated oven until tender, 15 to 20 minutes.

Nutrition

Romanesco Broccoli contains: Vitamin C (50.00%) Sodium (10.73%) Vitamin B6 (9.85%) Vitamin B5 (8.44%) Manganese (6.52%)

Its nutrient values are: Vitamin C (Ascorbic acid) 45 mg (50.00%) Sodium, Na 161 mg (10.73%) Vitamin B6 (Pyridoxine) 0.128 mg (9.85%) Vitamin B5 (Pantothenic acid) 0.422 mg (8.44%) Manganese, Mn 0.15 mg (6.52%) Vitamin B9 (Folate) 25 µg (6.25%) Tryptophan 0.025 g (5.68%) Iron, Fe 0.45 mg (5.63%) Total dietary Fiber 2 g (5.26%) Phosphorus, P 35 mg (5.00%)

Romanesco broccolis are loaded with Vitamin A, the vitamin that is needed by your eyes in order to function properly. Vitamin A can also reduce the macular degeneration that leads to eye problems.

Romanesco broccoli is rich in iron, which helps to increase the production of red blood cells, improving circulation and heart health. An increase in circulation can also help your brain by supplying more oxygen and nutrients.

When Are Romanesco Broccoli in Season in Texas?

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  • June
  • July
  • August
  • September
  • Oktober
  • November
  • December

One of the most salient benefits to eating seasonally is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. We are rarely encouraged to think about the physical lengths our food travels before arriving on the market shelves. And all of this travel comes with a hefty environmental cost that is concealed from the consumer’s eye. Check other fruit and veg that’s in season in Texas.

Buy Local Farmfresh Romanesco Broccoli in Texas Directly from the Producer

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Buy Local Farmers’ Market @ Fall Creek

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