wether romanesco, is a type of brocolli or cauliflower seems to be of some debate. i've found it listed under both varieties of brassica. to me its more cauli-like in appearance but the taste is mild and creamy, almost nutty, similar to brocolli. romanesco only needs light cooking, as it has a more delicate texture than its brassica relatives, and is perfect raw as crudites. romanesco really does look as good as it tastes, with tiny pyramidal spirals interlocking over each chartreuse head, its a wonder why you don't see more of this veggie on people plates or in their garden plots. my homegrown heads never seem to get perfect buds but you can see what i mean
here.
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| from plot, to plate, to mouth - in minutes |
im all for growing interesting varieties of veg that are hard to find on shop shelves. so this beautiful brassica made the grade. i've been growing romanesco in my garden for the past 3 years with varying success. in fact i've been using the same seed packet the whole time! this 3rd year has given the best crop, so far. which i suspect is due mostly to my pimping new raised beds, filled with 'ancient' rotted sheep manure and a layer of rich compost. its not just the romanesco that are flying it, my potatoes are a verdant living hedge - blocking the garden from prevailing winds! the mangetout have had an amazing crop, and im still getting lettuce leaves 12 weeks later. romanesco is another veg, like celery, that i will always save room for, at least a couple plants, in my garden.
