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Broccoli Romanesco

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A gourmet vegetable with crisp texture and distinctive flavour
    Unusual, bright lime-green ‘spiral’ florets with a distinctive almost nutty flavour. Can be eaten raw to maximise its crunchy texture and sweetness, or cooked. Try roasting with olive oil and served with parmesan shavings for an easy Italian style dish.
  • A taste of the Mediterranean
  • Steam, bake, stir fry, soups, casseroles, roasting
  • Exciting and delicious varieties
  • Plant Attributes

    • Position: Partial Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Summer, Autumn
    • Plant Type: Edibles

    Edibles

    • Make a selection:: Vegetables

    Availability Table

    • Season Chart:
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      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. Using a large saucepan bring some salted water to the boil.
    2. Cut the broccoli heads into small florets then place in boiling water with the peas and cook for 3 minutes or until tender. Using a slotted spoon, remove broccoli from water and transfer to a bowl, keep the water in the saucepan boiling.
    3. Add the squid ink pasta to your boiling water and cook until al dente. Drain pasta and drizzle a small amount of the olive oil over to stop it sticking and lightly toss.
    4. Cook olive oil and garlic in reserved pan over medium heat for 2 minutes. Add the peas, broccoli and pasta and cook, tossing, for 2 minutes.
    5. Squeeze lemon over pasta, season and toss well to combine. Scatter with parmesan just before serving.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    250 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

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