Italian Heirloom "Romanesco" Broccoli seeds

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It don't look like broccoli, but have to ask? lol Does it taste like broccoli? Never heard of these before, and my first year planting a garden...someone tell me the difference? lol All I wanna know is...can you boil it and pour vinegar on it? lol My fav...and can it be used for dishes? : ) No rude remarks, kk? lol I'm a 'newbie planter' lol : )

+1

Apr 29th, 2013 at 4:28:37 PM PDT by

w/f/b

Apr 25th, 2013 at 6:42:34 PM PDT by

Thank you, antonellikat! fanned you back :D

Apr 28th, 2013 at 6:18:21 PM PDT by

I planted some of these, and every doggone one sprouted; they are all growing vigorously on the shelf by my west window.

Apr 29th, 2013 at 8:59:45 AM PDT by

Oh, shoot, and F&W, hope you fan me back : )

Apr 29th, 2013 at 4:29:14 PM PDT by

TeriLentz, it is said to taste milder that regular broccoli, somewhat like halfway between broccoli and cauliflower. I haven't actually gotten to taste one yet, as it's my first time to grow them, too. Fanned you back!

Apr 29th, 2013 at 4:59:45 PM PDT by

TeriLentz, I believe you can treat it just like regular broccoli, I surely plan to. Here's some info I found online: The taste is similar to a cauliflower but with kind of a nutty flavor and the texture is somewhat creamier. Romanesco cooks like a cauliflower and will keep it's shape and color for the most part although the green fades a little bit. You can also serve a whole Romanesco for a dramatic presentation by cutting off the leaves and cutting the stem end to make it flat. Then put into a pot with a lid and about ½ inch of water or stock. Let the Romanesco steam until tender, about 15 minutes. Otherwise if you are careful you can break off the spiraled florets and cook them as you normally would cauliflower. I like to season cauliflower gently with maybe just a little butter and some mild herbs like dill, tarragon or parsley. Or you can make kind of a creamy sauce to drizzle over the top, maybe flavored with fresh thyme and garlic or melted cheese. Or maybe a soup of pureed romanesco and cream with little florets of the romanesco for a garnish.

Julia's notes: I use this vegetable just like cauliflower. It makes a dramatic appetizer when broken into florets and lightly steamed. "What's that?!" will be a common response.

Apr 29th, 2013 at 5:06:36 PM PDT by

FREE: Italian Heirloom "Romanesco" Broccoli seeds