Romanesco broccoli is a unique vegetable with a nutty, slightly spicy flavor that can be grown in a garden or found in some grocery stores. It has a fractal pattern and originates from Italy. It should be cooked carefully and harvested when fully matured. When choosing it at the store, look for firm heads with no signs of sagging or discoloration.
Romanesco broccoli is a member of the Brassica family, which includes kale, Brussels sprouts, broccoli, cauliflower, mustard greens, kale, and numerous other edible plants. This unusual-looking vegetable can be found in some grocery stores and can even be grown in the garden if you live in a temperate zone. Since the plants can get quite large, be prepared to set aside a large area in the garden for growing Romanesco broccoli. It can be eaten raw or lightly cooked and has a nutty, slightly spicy flavor that some consumers find quite pleasant.
In appearance, Broccoli Romanesco is truly bizarre. The vegetable illustrates a fractal pattern, growing a spiral head composed of conical ornaments that also reveal themselves to be spirals upon close scrutiny. The vegetable has a greenish tinge and giant waxy leaves that can almost entirely hide the edible heads of the plant. Mathematicians sometimes use the plant to illustrate fractals, since it’s stunning to look at as well as edible after class.
The vegetable originates in Italy, where it was first identified in the 16th century. There is some dispute over the name of the plant, since it doesn’t look much like broccoli and tastes very different. It can be split like cauliflower or broccoli, as it has a cluster of individual stems around a central stem. It’s especially important to be careful when cooking Broccoli Romanesco, because it can acquire a very odd texture if it’s cooked too long. Most cooks prefer to steam or lightly saute it to avoid this problem.
The planting season for Romanesco broccoli is March through June, and people who live in freezing regions should wait until after the last frost has passed before planting. When growing Romanesco broccoli in the garden, prepare a partially shaded patch of alkaline soil and plant seeds or seedlings at least 18 inches apart, to give the plants plenty of room to grow. You can lightly fertilize the soil to encourage growth, and the seedlings should be mulched to retain moisture in hotter climates. Water moderately and harvest the romanesco broccoli heads when they are fully matured, which generally takes about four months.
If you’re choosing Romanesco broccoli at the store, look for firm heads with no signs of sagging or mushyness. Check for slimy areas and patches of discoloration, which indicate the veggie may be old, and avoid shriveled or dry-looking specimens. Keep romanesco broccoli in the refrigerator for up to seven days and try eating it raw with hot sauces or steaming it lightly with other vegetables for a refreshing meal.
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