Premium seeds of Cauliflower Romanesco green variety

• Packing / number of seeds: 1.5 g (one pack contains 450 to 525 seeds of Romanesco cauliflower).
• Sowing rate: 60 to 70 grams per hectare.
• Yield.
• Sowing period: Romanesco is a cauliflower which is a medium early to late variety. Sow the seed from 10.01-20.01 and from 25.05-10.06
• Sowing period: Sow after the frost period.
• Cultivation scheme.
• From 70 - 75 days.
• Characteristics of the fruit: Cauliflower Romanesco is a variety which forms cone-shaped heads, green with rose-shaped formations. Relatively large - 1,2 to 1,5 kg average head weight. Excellent flavour and perfect commercial appearance.

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The semenata.bg website offers to the attention of lovers of tasty vegetables seeds of green cauliflower Romanesco. The interesting thing about this Italian variety is that it is also known as broccoli in some countries. Its taste is a mixture of that of cauliflower and broccoli. This is the reason why it is called different things.

To sow an acre of seeds, you need between 60 and 70 grams of green cauliflower seeds. The seeds are placed 1.5 to 2 centimetres deep in the soil. Soil that is conducive to good plant development is fertile, non-acidic. The time it will take for the seeds to become ready for planting is about 30-35 days.

In order to grow the beautiful and tasty Romanesco cauliflowers, you need to know that seedlings must be prepared in advance. For an early yield, you can sow the seeds between 10 and 20 January, and for late cultivation, between 25 May and 10 June. Seeds germinate at 10 to 15 degrees. Cauliflower is grown by transplanting.

When sowing, observe the following spacing, 70 to 80 cm between rows, 35 to 40 cm between sprouting young vegetables.

Transplanting of Romanesco outdoors takes place after the danger of frost has passed. The growing season lasts 70 to 75 days

The resulting vegetable forms green cone-shaped heads which resemble pretty rosettes, perfect in their symmetry.

In different countries, this variety is known as broccoli, cauliflower and cauliflower.

Now a little about how to harvest. You'll know the finished Romanesco cauliflowers by the way they look. They are harvested when their heads are well formed, dense and with perfect shaped florets. They are harvested by cutting them down to soil level. Storing them for longer can be done if you choose to freeze them. But to preserve them after thawing, they must be blanched beforehand. It's not good to have water left in them, they should be cold and dry before putting them in the freezer.

In addition to being used in salads, soups, stews and other dishes, Romanesco cauliflowers, like most vegetables of this type, can be preserved for the winter. It is especially nice to have vegetables on hand on cold days, even in pickle form.