🥦 Romanesco

Romanesco is a striking brassica with lime-green, spiralling fractal curds and a nutty, delicate flavour, milder than cauliflower. It is as much a conversation piece as a vegetable, and crops from late summer to autumn.

It is somewhat easier than cauliflower but still needs steady moisture, firm soil, and a protective net. Good for medium to large plots.

Varieties to try

Veronica (the usual choice)Natalino (earlier, compact)Romanesco Navona (reliable)

Sow in April to May, 1 cm deep, in modules or a seedbed, then transplant seedlings when they have 4–5 leaves, about 5–6 weeks later. Plant them firmly, 60 cm apart, in rich, firm soil that has been limed to pH 6.5–7.

Bury the stems up to the first leaves and firm in well, as loose soil causes small, ‘blown’ heads. Cover with mesh at planting to protect from cabbage root fly, pigeons and butterflies.

Top tips

• Plant firm.
• Lime acid soil.
• Use fine mesh.
• Don’t sow before April.

Water regularly, especially in dry summers, as a check in growth means small curds. Feed in mid-summer with a nitrogen-rich fertiliser. Weed with care.

Protect from cabbage white caterpillars, aphids, pigeons and slugs. Bend a few outer leaves over the developing curd to protect it from sun and frost. Club root is a risk in acid soils.

Top tips

• Never let it dry out.
• Feed in midsummer.
• Cover with mesh.
• Cover developing curds with leaves.

Watch out for

Cabbage white caterpillarsCabbage root flyPigeonsClub rootAphids

Cut heads when the florets are tight and well-formed, usually 10–15 cm across, between September and November. Cut with a sharp knife, leaving some leaves attached to protect the head.

Harvest promptly once ready, since heads open up and become coarse. Plants do not produce side shoots after the main head is cut.

Top tips

• Cut when tight and bright green.
• Harvest quickly.
• Leave leaves on for protection.
• Cut in the morning.

Steam or roast Romanesco in florets, or cook briefly in boiling water for 3–4 minutes, to keep its colour and structure. It is delicious with lemon, garlic, chilli and olive oil, in pasta, or as a roasted side. It can also be eaten raw in salads.

Whole heads keep for 1–2 weeks in the fridge. Blanch florets for 3 minutes, cool and freeze for up to a year.

Romanesco is tender and nutty when roasted at a high heat (220°C) with olive oil, garlic and chilli flakes until the edges are charred. It is also lovely raw, finely sliced, with lemon juice and olive oil, or steamed whole and served with a garlic and anchovy butter.

Top tips

• Don't overcook; it loses its shape.
• Roast with garlic and chilli.
• Blanch and freeze florets.
• Serve a whole head as a centrepiece.