Organic - Cauliflower - Romanesco

Seeds:  50  / Botanical name:  Brassica oleracea var. botrytis

Roman turret cabbage - Very aromatic and rich in vitamin C

The Italian cauliflower Romanesco is a fantastic variety from Italy that produces pinecone-shaped, yellow-green heads with spiral rosettes. Romanesco tastes more aromatic than regular cauliflower and contains more vitamins and minerals. Because of its unusual shape, Romanesco is also known as turret or minaret cauliflower.

Origin:  Romanesco is a variety of cauliflower that was cultivated near Rome, hence its name.

Culinary uses:  Harvest when the central head is well-developed but still closed. Then cut off the entire stalk with the florets and dispose of the roots and other plant parts on the compost heap. You can store cauliflower in the vegetable drawer of your refrigerator for two to three days. After that, it will lose its firmness. Adding a little sugar and lemon juice to the cooking water will help retain its color. Cauliflower is usually cooked in salted water and served whole for its attractive appearance. However, you can also divide it into smaller florets, which cook faster and more evenly. In Asian cuisine, small pieces of cauliflower are briefly stir-fried in a wok and served very firm to the bite. It can also be prepared raw in small pieces or briefly blanched as a raw salad. A creamy cauliflower soup is quick and easy to make; simply add floury potatoes, a cup of cream, and season with a little nutmeg.