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Broccoli Romanesco - Burpee Seeds
Brassica oleracea
- Heirloom
- Tasty raw or cooked
- 75-100 days to maturity
- Full sun
HEIRLOOM. This variety has been a culinary delight since the 16th century with beautiful, apple-green whorled heads.
A marvel to look at, a delight to taste. ‘Romanesco’s lineage can be traced to 16th century Italy. Beautiful apple green whorled heads with a pleasing, nutty taste, best served fresh—retaining their flavour and texture if lightly cooked.
- Pick broccoli when the heads have tight, firm buds. This happens about 50-60 days after transplant.
- Cut off central head along with 6 inches of stem so broccoli plants will produce smaller heads, which can also then be harvested.
- Broccoli may be frozen for future use. Cut florets and blanch them. To do this, drop into boiling water for 2 minutes, then plunge into cold water to stop the cooking, drain and store in freezer bags or vacuum bags.
- Eat the heads raw or cooked.
Brassica oleracea
- Heirloom
- Tasty raw or cooked
- 75-100 days to maturity
- Full sun
HEIRLOOM. This variety has been a culinary delight since the 16th century with beautiful, apple-green whorled heads.
A marvel to look at, a delight to taste. ‘Romanesco’s lineage can be traced to 16th century Italy. Beautiful apple green whorled heads with a pleasing, nutty taste, best served fresh—retaining their flavour and texture if lightly cooked.
- Pick broccoli when the heads have tight, firm buds. This happens about 50-60 days after transplant.
- Cut off central head along with 6 inches of stem so broccoli plants will produce smaller heads, which can also then be harvested.
- Broccoli may be frozen for future use. Cut florets and blanch them. To do this, drop into boiling water for 2 minutes, then plunge into cold water to stop the cooking, drain and store in freezer bags or vacuum bags.
- Eat the heads raw or cooked.
$1.80
Broccoli Romanesco - Burpee Seeds—
$1.80
Description
Brassica oleracea
- Heirloom
- Tasty raw or cooked
- 75-100 days to maturity
- Full sun
HEIRLOOM. This variety has been a culinary delight since the 16th century with beautiful, apple-green whorled heads.
A marvel to look at, a delight to taste. ‘Romanesco’s lineage can be traced to 16th century Italy. Beautiful apple green whorled heads with a pleasing, nutty taste, best served fresh—retaining their flavour and texture if lightly cooked.
- Pick broccoli when the heads have tight, firm buds. This happens about 50-60 days after transplant.
- Cut off central head along with 6 inches of stem so broccoli plants will produce smaller heads, which can also then be harvested.
- Broccoli may be frozen for future use. Cut florets and blanch them. To do this, drop into boiling water for 2 minutes, then plunge into cold water to stop the cooking, drain and store in freezer bags or vacuum bags.
- Eat the heads raw or cooked.
