BROCCOLI VARIETIES

CAULIFLOWER ROMANESCO

There is a good reason the Europeans love Rapini; the tender stems, buds, flowers, and leaves have a wonderfully delicate and slightly bitter, peppery broccoli flavor, that can be enjoyed in salads, stir-fries, or steamed. Budding florets should be harvested just before the flowers open for best flavor. Known in Italy as "broccoletti".

Product Details

• Botanical Name:?Brassica rapa?subsp.?rapa
• Days to Maturity:?45 days
• Family:?Brassicaceae
• Native:?Probably Eurasia
• Hardiness:?Frost-tolerant annual
• Plant Dimensions:?12"?14" tall, 8"?10" wide
• Variety Information:?Broccoli raab is a traditional Italian vegetable that is gaining popularity around the world. The tender stalks and flower buds have a bitter, pungent, broccoli flavor. The young leaves are eaten like greens.

Brassica oleracea Item #3056 48 days. If you have eaten broccoli in Italy, you know why Di Cicco is superb. It produces numerous small to medium sized heads well into the summer for more delicious broccoli more often! We recommend harvesting the main head when it is 3" in diameter; this will encourage side shoots. Di Cicco is a good freezer variety, and leaves are also edible, cooked like chard. Seeds are excellent for sprouting! This packet sows three 8-foot rows.

BROCCOLI WALTHAM 29