‘Veronica Romanesco’ cauliflowers
The striking spiral apple is tasty raw, with a sweeter taste than the classic cauliflower. It retains its bright lime green colour when cooked. Harvest when the apple is small for a better flavour. It is easy to cook and is appreciated for its rather sweet taste. From a nutritional point of view, it is rich in mineral salts and vitamins C.
It is an ancient variety native to Italy, hence the consonance of its name. However, it is only since the 1990s that it has been found in our grocery stores.
It is a mixture of cauliflower for the shape and broccoli for the green color. With its kinds of pyramidal conical turrets that are arranged in spiral clusters, it is particularly decorative. Undulating green leaves protect the vegetables.
Romanesco cabbage should be planted in rich, fresh and well-drained soil, in the sun or, eventually, in mid-shade. When planting, good watering is required. Thereafter, no excess water. If you are still afraid of frosts, protect the plants.
It is not helpful to wait for the head to grow too big to harvest it: it freezes very well in case of a large harvest. Romanesco cabbage can be eaten raw in salads, but mostly cooked in puree, steam, velvet or gratin for example.
Slugs and snails can attack young plants. Cabbage magnecks, flea beetles and pedestals are parasites of romanesco cabbage that should be monitored, such as mildew or cabbage hernia among the suitable diseases.
Good companionships: beets, beans, spinach, lettuce, potatoes, beans
Enemies: all the other cabbages.