The Broccoli (some call Cauliflower) with amazing patterns. Broccoli Romanesco has striking pale lime-green heads with florets that form unusual turrets. For all its striking appearance it does taste very good – a slightly milder taste than cauliflower with the nuttiness of broccoli. Can be eaten either cooked or raw.
Sow – December to March (cool climate)
Spacing – 50cm plants. 60cm rows
Broccoli resulted from breeding of landrace Brassica crops in the northern Mediterranean starting in about the sixth century BCE. Broccoli has its origins in primitive cultivars grown in the Roman Empire and was most likely improved via artificial selection in the southern Italian Peninsula or in Sicily.
Broccoli was spread to northern Europe by the 18th century and brought to North America in the 19th century by Italian immigrants. After the Second World War, breeding of United States and Japanese F1 hybrids increased yields, quality, growth speed, and regional adaptation, which produced the cultivars that have been the most popular since then.
Germination: Optimal Soil temperature is 18 to 24 C (around 5-10 days to germination)